Sunday, 10 April 2011

Three Bean Crumble- vegan


I was thinking about an alternative to my usual pasta bake in cheese or tahini sauce when I had this idea. I love taking a type of dish (eg: crumble, cake) and changing it from sweet to savoury and vice-versa! If you use cornflour instead of wheat flour in the sauce and buy oats which have not been milled in contact with wheat, it will be wheat-free and gluten free too. This recipe serves 6-8 people.
Filling:
1kg cooked mixed beans (I used butterbeans, red kidney beans and blackeyed beans
1 small sweet potato, sliced/ diced
1 med parsnip, diced
3-4 sticks of celery
50g fine green beans, sliced
50g broccoli, cut into small florets
  • Sweat the vegetables in a little oil until just tender
  • Remove from heat, stir in the beans and put into an ovenproof dish
Sauce for filling:
2 tabs oil (organic sunflower oil is good)
1 tab yeast extract
2 heaped tabs plain flour
1 l soya milk
1 tsp salt
1 tab tahini
Make a roux by mixing the yeast extract, flour and oil over a gentle heat
  • Mix in the soya milk gradually with a balloon whisk
  • When the sauce begins to thicken, remove from heat and stir in the tahini
  • Pour over the vegetables and beans in the baking dish.
Crumble topping:
200g porridge oats
100g sunflower seeds
100g buckwheat flour
Water to mix 
  • Combine dry ingredients
  • Mix to crumble consistency with a little water
  • Scatter on top of the beans, vegetables and sauce
Bake the crumble at 200C  (or maybe 220C if you don't have a fan-assisted oven) for about 30 mins, or until the top is crispy and starting to brown.


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