VEGETARIAN CRUMBLE RECIPES

Name: Wintry vegetable crumbles
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 400ml vegetable stock; 450g celeriac , peeled and diced; 3 carrots , peeled and diced; 3 small sweet potatoes , peeled and diced; 2 leeks , sliced; 200ml tub crème fraîche; 2 tbsp plain flour; 1 tbsp wholegrain mustard; 1 tsp thyme leaves; 50g butter , diced; 50g plain flour; 50g ground almond; 50g parmesan , grated; 25g flaked almonds

WINTRY VEGETABLE CRUMBLES RECIPE | BBC GOOD FOOD

Wintry vegetable crumbles recipe | BBC Good Food image

This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 30 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 14

Ingredients

400ml vegetable stock
450g celeriac , peeled and diced
3 carrots , peeled and diced
3 small sweet potatoes , peeled and diced
2 leeks , sliced
200ml tub crème fraîche
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme leaves
50g butter , diced
50g plain flour
50g ground almond
50g parmesan , grated
25g flaked almonds

Steps:

Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Nutrition Facts : Calories 433 calories, FatContent 31 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 8 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.81 milligram of sodium

VEGGIE CRUMBLE TACOS RECIPE - FOOD.COM

Veggie Crumble Tacos Recipe - Food.com image

I sometimes get a craving for good old tacos but I don't trust commercial ground beef to be safe and healthy. This is a much healthier option that still tastes great. Add some refried beans to the plate if you like.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 10 tacos

Number Of Ingredients 10

Ingredients

1 lb veggie crumbles, hamburger style
2 teaspoons oil
1 (1 1/4 ounce) package taco seasoning mix (or use your home made)
1 cup water
1 large tomatoes, diced (can use more if you like)
1/2 cup sliced green onion
1/2 head green leaf lettuce, shredded (can also use red leaf or romaine lettuce)
1 1/4 cups low-fat cheddar cheese, shredded
salsa, to taste
10 taco shells (or 8 inch whole wheat tortillas if you wish to wrap them)

Steps:

Warm veggie crumbles crumbles in sauté pan with the oil.
Add water and taco seasoning to crumbles and bring to a boil.
Simmer and stir until desired consistency is reached.
Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
Wrap it up if using the tortillas.

Nutrition Facts : Calories 105.9, FatContent 4.6, SaturatedFatContent 1.5, CholesterolContent 3, SodiumContent 429.2, CarbohydrateContent 11.8, FiberContent 1.8, SugarContent 1.6, ProteinContent 4.8

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