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Savoury Vegetable and Bean Crumble




Source of Recipe


Vegetarian Society


List of Ingredients




2tsp / 10ml olive or sunflower oil
1 onion, chopped
4oz / 100g mushrooms, sliced
4oz / 100g carrots, peeled and sliced
1 small cauliflower, cut into florets
2tsp / 10ml chopped fresh rosemary
1tbsp / 15ml wholemeal flour
½pint / 275ml vegetable stock
salt and freshly ground black pepper
1 x 15oz / 425g tin butter beans
1 x 8oz / 225g tin kidney beans

Topping

2oz / 50g porridge or jumbo oats
2oz / 50g 100 per cent wholemeal flour
1oz / 25g hazelnuts, chopped
1½oz / 40g low fat spread



Recipe



1. Heat the oil over a moderate heat in a large frying pan and fry the onion, mushrooms carrots and cauliflower. Cover and cook for 5 minutes stirring frequently.

2. Sprinkle on the rosemary and flour and cook for 2-3 minutes.

3. Pour on the stock bring to the boil and simmer gently for 2 minutes.
Stir in the seasoning, butter beans and kidney beans.

4. Put the mixture into a casserole or ovenproof dish.

5. For the topping, mix together the oats, flour, hazelnuts and low fat spread.
Sprinkle on top of the vegetables.

6 Bake at 180°C/350°F/gas mark 4 for 30 minutes.
Serve hot.

Serves 4-6