Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Savoury Spring Vegetable Crumble. A Simple Supper.

A savoury vegetable crumble with a spring in its step!   Mushrooms, broccoli, broad beans, green beans, and spring greens… in a creamy garlicky sauce…. and with a light crumbly topping.

As a child, I thought crumble was a way of making stewed apple more palatable, but now I know better ! lol

So, for me, savoury crumbles started out as a bit of a novelty, I think I came across one in a Crank’s recipe book once upon a time, and thought…ooh…err…hmmm…

A savoury vegetable crumble often depends on root vegetables but this one has a light touch, that can only mean one thing….spring is in the air….somewhere….

…it really doesn’t take long to put together… and it’s definitely full of green loveliness!

Finally, before I get to the main event, there’s a lot of talk about protein and where vegans get it, and here’s a brilliant article that nails it as far as I’m concerned ………. so don’t worry … just eat your greens … as my mother used to say 🙂

http://gentleworld.org/10-protein-packed-plants/

spring vegetable crumble + roasted tomatoes + baked potatoes….

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SAVOURY SPRING VEGETABLE CRUMBLE

For 4

Ingredients:  

Filling:

  • 1 tbs. olive oil
  • 200gms. mushrooms
  • approx. 350gms. broccoli
  • 150gms. french green beans
  • 130gms. broad beans (fresh or frozen)
  • 80 gms. spring greens or kale
  • 3 large garlic cloves
  • 550ml. non-dairy milk
  • 3 tbs. plain flour
  • 2tbs. olive oil
  • 3 tbs. nutritional yeast
  • 0.5 tsp. salt
  • 0.5 tsp., ground black pepper
  • 2 tbs. finely chopped parsley
  • 4-6 finely chopped sage leaves

Topping:

  • 110gms. plain flour
  • 50gms. vegan spread ( suitable for baking)
  • 30gms. rolled oats
  • 1 tbs. nutritional yeast
  • pinch of salt
  • pinch of pepper

What to do:

Filling:

  • Slice mushrooms.
  • Cut broccoli into small florets.  Wash.
  • Wash and trim green beans and cut into 3cm. pieces.
  • Wash greens/kale and cut into thin ribbons.
  • Crush garlic cloves.
  • Saute mushrooms in 1 tbs. oil. 3 mins.
  • In a deep pan, add 2ooml. water.  Bring to boil.
  • Add broccoli and french beans – simmer 2 mins.
  • Add broad beans.  Simmer 2 mins.
  • Remove from heat and strain.

Prepare sauce:

  • In a deep casserole pan, on a medium heat add 2 tbs. olive oil.
  • Then add 3 tbs. plain flour and mix thoroughly to form a smooth paste.
  • Remove from heat and add 550ml. non-dairy milk.  Whisk rapidly and thoroughly to avoid lumps forming.
  • Return to medium heat.
  • Bring sauce slowly to a gentle boil until the sauce thickens, stirring more or less continually.
  • Lower heat and simmer gently – 2 mins.
  • Add 3 tbs. nutritional yeast, + salt and pepper.
  • Add mushrooms, then broccoli and beans.
  • Remove from heat and stir in ribbons of greens/kale.
  • Transfer to a lightly-oiled baking dish. approx: 28cm x 28cm. and about 6-8cms. deep.

Topping:

  • In a food processor, place flour and vegan spread.  Blitz on pulse until crumbs are formed.
  • Add nutritional yeast and salt and pepper.  Blitz 10 secs.
  • Add oats.  Blitz 10 secs. Until everything is combined.
  • Spoon topping evenly over filling.
  • Garnish with a handful of pine nuts.
  • Bake in medium oven: Gas Mk.6/200C until golden. 20-30mins.

 

Nice with baked potatoes and roasted tomatoes …or as is …or maybe a crunchy salad?

 

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Peace

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Spring is in the Air

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4 thoughts on “Savoury Spring Vegetable Crumble. A Simple Supper.”

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