Free from Dairy / Egg / Wheat
Vegan & Vegetarian
Awholesome indulgent ‘cheesy’ mix of vegetables with a crunchy walnut and gluten-free topping. Hopefully it’ll cheer people living in Ireland up a little as the imposed unjustly cruel austerity bites and we no longer have a voice and the people entrusted to look after our interests are too busy being best pupils in the European class.
I just get tired sometimes of hoping all will be well, it just gets more bleak as each day passes in Ireland. Anyway onto this hearty crumble which certainly ‘warmed the cockles’ of my heart at lunchtime today and I quickly forgot the insult of the country being awarded a bronze statue for dealing with austerity so well, from none other than a German publication. Of all the cheek. I’ve done a bit of a search for more details on this but can’t find any, which is good it’s not being hailed as a victory. Not yet anyhow but no doubt it’ll be fired in when it suits ministers and TDs.
Preheat the oven to 1800 Fan
50 g gluten-free porridge oats (Bobs Mill porridge oats)
50 g chopped walnuts
50g gluten-free flour (Bob’s Mill all purpose flour)
60 g sunflower vegan butter
zest 1 lemon
150 g finely chopped onion
600 ml vegetable stock, divided
200 g bite-sized butternut squash chunks
140 g mixed peppers (preferably orange and yellow)
Handful of thyme sprigs (15-20g)
8 cherry tomatoes
2 teaspoons gram flour
1 tbsp Braggs aminos
200 ml organic soya milk
2 tbsp nutritional yeast
Sea salt flakes & freshly ground black pepper
To make the crumble mix all the crumble ingredients together until they are well coated in the vegan butter. Place on a baking tray, baking for 20-25 minutes until crispy. Turn frequently to ensure an even crispness on all sides. Remove from the oven and leave to cool slightly. This will also enhance the walnut flavour.
To make the filling healthy fry the onion in a large frying pan for 5 minutes with about a few tablespoons of the stock. Keep stirring regularly and add in more stock if necessary to prevent the onion burning.
Add in the squash and peppers and fry for 10 minutes. Add in the rest of the stock and thyme and cook for 20 minutes, or until the squash and peppers are cooked. Remember to stir regularly and ensure the stock doesn’t dry up and replenish if necessary.
After 20 minutes make some room on one side of the frying pan with plenty of the stock and add in the gram flour, braggs aminos and some of the milk, stirring quickly to ensure they form a smooth thickish liquid. Add in the remaining milk and cook for 3 minutes. Sprinkle the nutritional flakes and season with salt and pepper. Remove the thyme sprigs.
Serve with as much of the crumble as you like. Any leftover crumble can be used as a topping for yoghurt or on stewed fruit and custard.