Mixed Vegetable With Crunchy Almond Crumble

Recipe and image courtesy of Waitrose & Partners.

Mixed Vegetable With Crunchy Almond Crumble

Mixed Vegetable With Crunchy Almond Crumble.

Hello friends, happy Thursday. Today I have a tasty vegan recipe to share with you; Mixed Vegetable With Crunchy Almond Crumble.

* Preparation time: 10 minutes

* Cooking time: 35 minutes

* Total time: 45 minutes

* Serves: 2

How To Make Mixed Vegetable With Crunchy Almond Crumble:

Ingredients:

  • 75g plain or wholemeal flour (or a mixture)
  • 1 tsp dried oregano
  • 30g vegan dairy-free spread, chilled
  • 350g tub tomato and chilli sauce
  • 350g frozen vegetable mix
  • 115g pack baby spinach
  • 10g whole almonds, chopped
Mixed Vegetable With Crunchy Almond Crumble

Method:

1. 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.

2. 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.

3. 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.

Recipe and image courtesy of Waitrose & Partners.
Mixed Vegetable With Crunchy Almond Crumble.

Recipe Card:

Mixed Vegetable With Crunchy Almond Crumble

Mixed Vegetable With Crunchy Almond Crumble.
Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 468kcal
Author Waitrose & Partner

Ingredients

  • 75 g Plain or wholemeal flour (or a mixture)
  • 1 tbsp Dried oregano
  • 30 g Vegan dairy-free spread, chilled
  • 350 g Tub tomato and chilli sauce
  • 350 g Frozen vegetable mix
  • 115 g Pack baby spinach
  • 10 g Whole almonds, chopped

Instructions

Method:

  • 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.

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Recipe and image courtesy of Waitrose & Partners.


8 Comments

  1. 17th January 2019 / 12:40 pm

    This looks so delicious, Claire! I love that it is made with freezer and store cupboard ingredients too!

  2. 17th January 2019 / 1:08 pm

    Yummy! This is right up my alley. I’ll have to check out the vegan lemon cake too!

  3. mummabstylish
    17th January 2019 / 5:05 pm

    Not really a veggie, but this sounds and looks yummy. Thanks for sharing Claire. Jacqui Mummabstylish

  4. The Speedy Spatula
    20th January 2019 / 10:49 pm

    Can’t get over how delicious and healthy this looks! Yum!

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