Tuesday

Hot Vegetable Crumble

 gluten-free dairy-free



Ingredients:

15g (1/2oz) dairy-free margarine
1 medium onion, finely chopped
1 clove garlic, peeled and crushed
450g (1 lb) parsnips or other root vegetables, cut into 1 inch cubes
2 courgettes, sliced chunky
1x 2.5ml spoon (1/2 tsp) chilli powder
1 x 400g (14oz) tin of chopped tomatoes
1 x 15ml (1 tbsp) tomato puree
150g (5oz) mushrooms, washed and sliced
1 x 425g (15oz) tin of butter beans, drained and rinsed (you can use any bean that you may prefer).

Topping Ingredients:

75g (3oz) gluten-free plain flour
80g (3oz) dairy-free cheese alternative, grated
40g (1 1/2 oz) dairy-free margarine

What to do:
  1. Preheat your oven to 190'C / 375'F / Gas Mark 5
  2. In a large saucepan, melt the dairy-free margarine and gently fry the onion and garlic until softened.
  3. Add the root vegetables of your choice and cook for another 5 minutes.  
  4. Now add the courgettes, chilli powder, tomatoes, tomato puree and mix well with a wooden spoon. Cover the pan with the lid and simmer gently for 15 minutes.
  5. Next add the mushrooms and beans of your choice and mix well again.
  6. Place the mixture in to an ovenproof serving dish.
  7. For the topping, place the gluten-free flour in to a mixing bowl and rub in the dairy-free margarine until it resembles breadcrumbs.
  8. Stir in the grated cheese alternative, then spoon this over the vegetable mixture.
  9. Bake for about 20-25 minutes in a hot oven.
  10. Serve with a salad and/or crusty gluten-free bread rolls.