Tuesday

Hot Vegetable Crumble



15g dairy-free margarine
1 medium onion, finely chopped
1 clove garlic, peeled and crushed
450g parsnips or other root vegetables, cut into 1 inch cubes

2 courgettes, sliced chunky
1/2 teaspoon chilli powder
400g tin of chopped tomatoes
1 tablespoon tomato puree
150g mushrooms, washed and sliced
425g tin of butter beans, drained and rinsed (you can use any bean that you may prefer).

Topping Ingredients:
75g gluten-free plain flour
80g dairy-free cheese, grated
40g dairy-free margarine


Preheat your oven to 190'C / 375'F / Gas 5.

In a large saucepan, melt the dairy-free margarine and gently fry the onion and garlic until softened.

Add the root vegetables of your choice and cook for another 5 minutes. 

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.

Next, add the mushrooms and beans of your choice and mix well again.

Place the mixture into an ovenproof serving dish.

For the topping, place the gluten-free flour into a mixing bowl, then rub in the dairy-free margarine until it resembles breadcrumbs.

Stir in the grated dairy-free cheese and spoon this over the vegetable mixture.

Bake for about 20-25 minutes in a hot oven.

Serve with a salad and/or crusty gluten-free bread rolls.

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