Nutty Crumbed Vegetable Bake

Preparation: 15 mins

Cooking: 55 mins

Made for a vegetarian but finished by all the meat eaters!
800g vegetables (potatoes, swede, squash, carrots, mushrooms)
2 sliced leeks
2 tbsp olive oil
50g wholemeal flour
300g vegetable stock
150ml milk
1 tin of chopped tomatoes
pinch of herbs de provence
100g wholemeal flour
50g Quaker Oats
100g butter
100g strong cheddar cheese- coursely grated
25g cashew nuts-chopped
25g pine nuts
1 tbsp each pumpkin and sunflower seeds
salt and pepper
Add to basket
1. Chop the root vegetables into one and a half cm pieces and cook in the oil for 10 minutes. 

2. Add the leeks and mushrooms, and cook for 4 more minutes. 

3. Add the flour, stir and cook for 1 minute. Gradually mix in the stock and milk. Stir in the tomatoes, herbs de provence and season to taste. 

4. Simmer for about 10 minutes until just tender. Pour into a large shallow ovenproof dish. 

5. Make the crumble topping by rubbing the butter into the flour and then mixing in all the other ingredients. Spoon the nutty crumble topping over the vegetable mixture and bake at 190c for about 30 minutes until hot and golden. 

Delicious and healthy for everyone!








170604986_4 (1)