Vegan Recipes :: Vegetable and Butter Bean Crumble

Serves 4

Ingredients

• 600 g Mixed Vegetables [Swede, turnip, parsnip, potato, carrot, etc]
• 100 g Onions [chopped]
• 80 g Vegan Margarine
• 40 g Wholemeal Flour
• 200 g Tomatoes
• 250 ml Vegetable Stock
• 250 ml Unsweetened Soya Milk
• 200 g Cooked Butter Beans
• 30 ml Oil
• Salt and Pepper
• Chopped Parsley

Topping

• 150g Wholemeal Flour
• 100g Vegan Margarine
• 50g Nuts [20g peanuts. 20g brazils, 10g hazelnuts]
• 25g Sesame Seeds

Method

1. Make the crumble topping by rubbing the fat into the flour, then add the herbs, chopped nuts and seeds. Put aside.
2. Wash, peel and rewash vegetables and chop into macedoine [ ½" thick].
3. Sweat the onions in oil. Add remaining vegetables and continue to sweat until the vegetables begin to soften. Stir to prevent browning. Stir in the flour. Add the warmed liquids gradually. Bring to the boil stirring constantly. Lower heat to simmer and add the tomatoes, parsley, seasoning and the cooked beans.
4. Simmer until all vegetables are tender. Adjust the seasoning and consistency, transfer to a pie dish or individual dishes.
5. Top with crumble and bake in a preheated oven Gas Mark 5 or 190C for approx. 30 mins or until golden brown.

Note: The bean mixture must be moist or the dish will be too dry.