Savoury Winter nutty port crumble

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!