Vegetable Crumble
I’ve been meaning to make this dish for a while. The original recipe calls for cauliflower, but I chose to use broccoli instead. This was originally a vegetarian recipe, so I had to veganize it.
2 broccoli heads, cut into florets
1/2 cup nutritional yeast
1/2 tsp salt
1/2 cup whole wheat flour
1/2 tsp garlic powder
1/4 tsp dried yellow mustard powder
2 tbsp non-hydrogenated vegan margarine
1 can corn kernels, drained
2 tbsp parsley, chopped
1 tsp thyme, chopped
salt and pepper (to taste)
Topping:
6 tbsp whole wheat flour
2 tbsp non-hydrogenated vegan margarine
1/3 cup rolled oats
1/8 cup blanched almonds, chopped
1 cup vegan cheese, shredded
1. Preheat oven to 375 degrees.
2. Cook the broccoli in a pan of lightly salted boiling water (more than 2 cups) for 5 minutes. Drain well, reserving the cooking water.
3. Mix nutritional yeast, salt, flour, garlic powder and dried yellow mustard powder. Add 2 cups of the reserved water and wisk until clumps disappear.
4. Pour mixture into a pan. Add margarine and heat on medium until thick. Remove from the heat.
5. Stir the corn, parsley, and thyme into the sauce and season to taste with salt and pepper. Fold in the broccoli, then spoon the mixture into a baking dish.
6. To make the crumble topping, place the flour into a bowl, add the margarine, and rub it in with your fingertips until the mixture resembles bread crumbs. Stir in the oats and almonds, and cheese.
7. Sprinkle the mixture evenly over the vegetables.
8. Bake in preheated oven for 30 minutes and serve.
Jose thought it was delicious !!
