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Autumn Vegetable Crumble with Leek Sauce




Source of Recipe


Ali Vipond


List of Ingredients




* A selection of seasonal vegetables, enough to cover the bottom of a 9
inch (22cm) square baking dish
* 1/2 cup vegetable stock
* For the sauce:
o 1 cup leek - finely chopped
o 1/2 onion - finely chopped
o 1 garlic clove - chopped
o 1 stick celery - finely chopped
o 1 tbsp oil
o 1 1/2 cups soya milk
o 1 1/2 cups water
o 3/4 cup rice or soya flour
o 1/2 cup nutritional yeast flakes (optional)
o 1 tbsp seasoning salt
o 1 tbsp soy sauce
o 2 tsp mustard
* For the crumble:
o 2 slices wholemeal bread - made into crumbs
o 1/2 cup mixed nuts
o 1/2 cup pumpkin seeds
o 1/2 cup sunflower seeds
o 1 cup oats
o 1/2 cup wholemeal flour


Recipe



Pre-cook the vegetables - either steam or bake them. Do not overcook. Arrange in bottom of baking dish and add stock.

Make the sauce: saute leeks, celery and garlic in oil for 5 minutes. Add 2 cups of liquid to leek mixture and bring to boil. In a bowl stir the rice flour, seasoning salt (and yeast flakes if using) into the remaining cup of liquid. Add rice liquid to boiling mixture. Add soy sauce and mustard. Turn down heat. Stir and simmer for 5 minutes until thickened.

Make the crumble: Grind nuts in blender to form small pieces. Mix together all dry ingredients. Stir in 2 tbsp soya milk to make crumbly mixture stick together.

Pour sauce over vegetables in dish and then spread crumble over the top.
Bake at 180 C for 15 minutes until piping hot.

Serve with brown rice and steamed greens or salad. Tip: freeze in meal-sized portions for a healthy ready-meal.