Savoury
Winter nutty port crumble
Finally since the college year began we got a chance to make something
nice. Now that I’m on a rotation where I can feel full of Christmassy delight
it’s all fluffy socks and slippers and cups upon cups of tea from here. And
what nicer to finally make than something filling, warm and wintery with the
sudden bone chilling weather that’s come about recently?
Ingredients:
- 1.5 cups flour +3tbsp
- 2/3 cup dairy free butter + 1tbsp
- 1/2 cup oats
- 1 onion
- 5 sweet potatoes
- Pack of mushrooms
- 1 pepper
- 1/2 a broccoli
- 2 carrots
- 1 can mixed beans
- 3/4 cup soya milk
- 1 pack cashew nuts
- 2 tbsp port
- 3-4 cloves garlic, or to taste
- Spices/Herbs, to taste: thyme, pepper, rosemary, ginger
1. Put the cashews in enough soya milk to cover them and leave to
soften.
2. Chop up all the vegetables, leaving half an onion, 5-6 mushrooms and
the gloves of garlic to the side. Boil the sweet potatoes or cook by
instructions on pack. Put the rest of the vegetables into a pan/wok to cook
them with a little oil. Add mixed beans (or beans of your choice) and heat.
2. Make the sauce: fry the
onion, mushrooms and garlic lightly in a pot with 1tbsp butter. Add the cashew
nuts and the rest of the soya milk and bring to medium/high heat.
Once cashews are softer (but still biteable) blend the mixture with a
blender (hand held is easiest). Add the flour and spices/herbs and mix well.
Mixture should not be as liquidy as soya milk, so boil off if needed. Add port.
3. Make the crumble topping: mix butter and flour together, first with
a knife then with your fingertips, until a breadcrumb consistency. Add the oats
and some rosemary.
4. Add chopped sweet potatoes to vegetable mix and then add in the
sauce.
Put the mix into an oven dish and cover with the crumble mixture. Cook
at ~200° for 20mins or until crumble top is browned.
Enjoy!
