Garden Crumble

Serves: 4

Ready in: 30 to 60 mins

Freezes Well Vegan Friendly

Know your nutrients

Calories

318 -

Fat

14.5g -

Saturates

2.2g -

Sugars

10.3g -

Salt

0.27g -

Protein

7.9g -

Carbs

41.1g -

Fibre

6.4g -

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Empty your vegetable drawer into this hearty meal that friends and family will love. If you’ve never tried a savoury crumble before, you’re in for a treat! Recipe extracted from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, Hardback & EBook). Photography: Dan Jones

Ingredients
Method

Ingredients:

1 tbsp sunflower oil
1 onion, peeled and roughly chopped
1 garlic clove, peeled and crushed
1 medium courgette, diced
1 red pepper, sliced
6 cherry tomatoes, halved
10 green beans, sliced
1 tsp herbes de Provence
1 tsp dried rosemary
400g tin chopped tomatoes
generous pinch of sea salt flakes and black pepper

For the crumble topping:

100g plain flour
50g rolled oats
2 tbsp shelled walnuts, roughly chopped
2 tbsp vegan butter
zest of 1 unwaxed lemon

method:

Preheat the oven to 200C/400F/Gas 6. Heat the oil in a large saucepan over a medium–high heat and cook the onion for 2 minutes until softened. Add the garlic, courgette, red pepper, cherry tomatoes, and green beans and sprinkle in the herbes de Provence and rosemary. Cook for a further 2 minutes, then tip in the chopped tomatoes, and season with the sea salt and black pepper. Simmer for 10 minutes.
In the meantime, make the crumble topping. Mix the flour, oats, and walnuts in a bowl, then rub in the vegan butter until the mixture resembles breadcrumbs. Stir through the lemon zest, then spoon evenly onto a baking sheet. Bake for 8–9 minutes, until golden.
Spoon the vegetable mixture into a serving dish, then sprinkle over the crumble topping just before serving.
Adding chopped walnuts to the topping gives extra crunch and a toasted flavour. It also works well with pumpkin seeds, sunflower seeds, and mixed chopped nuts.

Print Recipe www.hardiegrant.com/uk/quadrille