Savoury Vegetable Crumble

Hello,

Think crumbles are deserts? Think again! Savoury crumbles can be fabulous, a lovely warming treat for the winter months.

Ingredients

•  Whatever vegetables you have to hand - I used
• Onion
• Celery
• Mushrooms
• Leek
• White cabbage
• Swede
• Green leaves
• Spinach
• Carrot
• Handful of red lentils
• Vegetable oil (not pictured)
• Mixed dried herbs
• 500 g Sieved tomatoes (passata)
• 1.5 oz Vegan hard margarine
• 3 oz plain white flour
• 1 oz vegan cheese

Method

1. Chop up your veggies into strips, cubes, or whatever feels right! Fry these in a large pan with a little vegetable oil until soft.

1. When the veggies are ready, add the passata and stir in. Throw in a handful of lentils and stir through. Add some water for the lentils to soak up, and leave to simmer. Stir from time to time, and add water as necessary until the lentils are cooked. Add mixed herbs and seasoning to taste.

1. In the meantime, make your crumble topping. Weigh out the flour in a mixing bowl, and add the margarine in cubes. Rub the flour and butter together until the mixture resembles fine breadcrumbs. Stir in the grated cheese.

1. When the lentils are cooked, it's time to put it all together! Tip your veggie mixture into an ovenproof dish and flatten the top with a wooden spoon. Now sprinkle the topping all over the mix evenly. Pop the dish in the oven at Gas Mark 6 for around 15 mins or until the topping is crisp. Don't let the topping brown too much!

The Result

 The topping should be lovely and crisp, and the cheese melts a little and adds a beautiful creamy flavour. If you have some left, it can be stored in it's dish or in tupperware in the fridge for at least 3 days or so.

The crumble can be served as I did with fresh, soft vegan tiger bread. I imagine roast potatoes would also be a good choice!

I hope this recipe brings you much pleasure!

Vegan love,
Callum