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Who says crumbles have to be sweet? This mixed vegetable dish with a tempting crunchy almond crumble is proof that savoury crumbles are every bit as delicious!
Vegan mixed vegetable and crunchy almond crumble
Who says crumbles have to be sweet? This mixed vegetable dish with a tempting crunchy almond crumble is proof that savoury crumbles are every bit as delicious!
- 75 g plain or wholemeal flour (or a mixture)
- 1 tsp dried oregano
- 30 g dairy-free spread (chilled)
- 350 g tomato and chilli sauce (sub with tomato sauce and 1/2 tsp chilli powder)
- 350 g frozen grilled vegetable mix
- 115 g baby spinach
- 10 g whole almonds (chopped)
- Preheat the oven to 200°C, gas mark 6. Put the flour and oregano in a bowl and dot in the spread with a knife. Using floured hands work the spread into the flour to give a crumbly consistency.
- Tip the tomato and chilli sauce and frozen grilled vegetable mix into a saucepan and cook gently for about 5 minutes until heated through. Stir in 4 tbsp water and the spinach and cook for a couple of minutes, stirring until the spinach has wilted.
- Tip into a shallow baking dish and spoon the crumble mixture on top. Sprinkle with the almonds and bake for 30 minutes until golden. Delicious served with dressed salad leaves.
