Meatless Monday: Bean and vegetable crumble

An easy but delicious dish to prepare if you are busy in the run up to Christmas.
You don't have to use the same vegetables as me, use whatever you have in.  Apart from the ones I have used, you could use leek, mushroom etc.

Serves 2
You will need

1 tbsp organic olive oil or rapeseed oil
1 onion, peeled and chopped
2 medium carrots, diced
Piece of squash, cut from the neck end, peeled and diced
1 large sweet potato, diced
1tsp pink salt
4 tbsp tomato puree
1 x 400g cannellini beans

For the crumble
80g dairy free spread
150g rye or spelt flour or a mixture of both
2 tbsp nutritional yeast

Fry the onion in the oil for 3-5 minutes until soft. Add the carrots, squash, potato, pink salt, tomato puree and 250ml water. Bring to the boil then reduce the heat to simmer until the vegetables are tender and the liquid reduced. Stir in the beans.

Meanwhile make the crumble. Rub the fat into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the yeast.  

Place the bean mixture in an ovenproof dish. Top with crumble mixture and bake at 200 degrees for 20-30 minutes until lightly coloured.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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