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Savory Vegetable Crumble

fast.cook's picture
Ingredients
  Vegetable oil 1 Teaspoon
  Soy sauce 1 Tablespoon
  Leeks 2 , sliced
  Carrots 2 , diced
  Button mushrooms 8 Ounce (225 g, in quarters)
  Baby corn 6 Ounce, halved lengthwise (175 g)
  Frozen peas 3 1⁄2 Ounce (100 g)
  Vegetable soup 295 Gram (1 can, Weight Watchers from Heinz)
  Black pepper 1
  Salt To Taste
  Plain flour 3 1⁄2 Ounce (100 g)
  Rolled oats 1 Ounce (25 g)
  Low fat spread 3⁄4 Ounce (50 g)
  Red leicester cheese 3⁄4 Ounce, grated (50 g)
Directions

GETTING READY
1. Preheat oven to 5/190°C/fan oven 170°C.

MAKING
2. In a pan heat soy sauce. Combine leeks, mushrooms, peas, corn and leeks.
3. Cook over low heat, keeping the pan covered for 5 minutes. Stir in between.
4. Mix soup. Add seasonings as per taste and heat.
5. Transfer the ingredients to an ovenproof dish.
6. In a mixing bowl sift the flour.
7. Rub the low fat spread with fingertips.
8. Stir the cheese and sprinkle the mixture on the vegetables.
9. Bake 30 minutes till the topping turns crunchy and golden.

SERVING
10. Serve savory vegetable crumble hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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