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Autumn Vegetable Crumble with Leek Sauce
Recipe by Ali Vipond, presented at the Club on 14 October 1998.
- A selection of seasonal vegetables, enough to cover the bottom of
a 9 inch (22cm) square baking dish
- 1/2 cup vegetable stock
- For the sauce:
- 1 cup leek - finely chopped
- 1/2 onion - finely chopped
- 1 garlic clove - chopped
- 1 stick celery - finely chopped
- 1 tbsp oil
- 1 1/2 cups soya milk
- 1 1/2 cups water
- 3/4 cup rice or soya flour
- 1/2 cup nutritional yeast flakes (optional)
- 1 tbsp seasoning salt
- 1 tbsp soy sauce
- 2 tsp mustard
- For the crumble:
- 2 slices wholemeal bread - made into crumbs
- 1/2 cup mixed nuts
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 cup oats
- 1/2 cup wholemeal flour
Pre-cook the vegetables - either steam or bake them. Do not
overcook. Arrange in bottom of baking dish and add stock.
Make the sauce: saute leeks, celery and garlic in oil for
5 minutes. Add 2 cups of liquid to leek mixture and bring to boil. In
a bowl stir the rice flour, seasoning salt (and yeast flakes if using)
into the remaining cup of liquid. Add rice liquid to boiling
mixture. Add soy sauce and mustard. Turn down heat. Stir and simmer
for 5 minutes until thickened.
Make the crumble: Grind nuts in blender to form small
pieces. Mix together all dry ingredients. Stir in 2 tbsp soya milk to
make crumbly mixture stick together.
Pour sauce over vegetables in dish and then spread crumble over the
top. Bake at 180 C for 15 minutes until piping hot.
Serve with brown rice and steamed greens or salad. Tip: freeze in
meal-sized portions for a healthy ready-meal.
The HLSC website is hosted by the International Vegetarian Union.
For more vegan recipes, see the IVU Recipe Collection.
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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 23 Jan 1999
(last altered 29 Mar 2001) - comments and questions to Kake L Pugh (email@example.com).