An old friend introduced me to this recipe, which has to be tasted to be believed. It’s deliciously moresih, super easy, and super nutritious. Far easier (and i think tastier) than homemade pie (I KNOW) and packed with flavour. You can add cheese or cheeze at the end to give it that one last boost of flavour, but that’s by no means necessary.
TRUST me when i say it sounds weird to have a savoury crumble, but believe me it works. The crumble topping is just butter and flour and seasoning, rather than the sugar which you would find in a fruit crumble
Serves 6
Prep: 45 mins
Cook: 30 mins
Difficulty: Easy
Ingredients:
1x400g tin chopped tomatoes
2 tbsp tomato puree
1 carrot, chopped very fine
1 celery stick, chopped very fine
3x leeks, thinly sliced
6x garlic cloves, minced
400g mushrooms (i.e. closed cup, chestnut, button) thinly sliced
2 tbsp marmite
1 tbsp dijon mustard
1 tbsp wholegrain mustard
1tbsp sundried tomato paste/ minced sundried tomatoes
Sprinkling of dried or fresh green herbs i.e. thyme, basil, oregano, sage, rosemary,
For the crumble:
Margarine
Flour
1 tbsp baking powder
Salt and pepper
1tsp paprika
Sprinkling of dried herbs i.e. mixed herbs, herbs de provence, italian herbs
1tsp garlic granules
Method:
- Preheat oven to 220C
- Heat 1tbsp oil (or frylite) in a large pan
- Turn the heat down and sweat the celery, carrot, and leeks
- Once sweated down by 1/3, tip in the mushrooms and garlic
- Stir in the tinned tomatoes, tomato puree, marmite, mustard, sundried tomato paste, and season
- Taste and add more seasoning if needed, leave to simmer
- Crumble the vegan margarine together with flour and 1tsp baking power, the paprika and a generous shake of salt and pepper
- Layer the mushroom and leek mix below the crumble
- Bake in a hot oven for 30 minutes, adding cashew parmesan for the last 5
- Serve with green beans, kale, or peas, or a sprinkling of cheeze
