Savory Vegetable Crumble Recipe
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyLow Calorie
Ingredients
| Vegetable oil | 1 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Leeks | 2 | |
| Carrots | 2 | |
| Button mushrooms | 225 Gram | |
| Baby corn - 175 g (6 oz) - half, lengthwise | ||
| Frozen peas | 100 Gram | |
| Weight Watchers from Heinz - 295 g can | ||
| Vegetable soup | ||
| Ground black pepper | 1 | |
| Salt | To Taste | |
| Plain flour | 100 Gram (For crumble) | |
| Rolled oats | 25 Gram (For crumble) | |
| Spread | 50 Gram (For crumble) | |
| Fat | 50 Gram, reduced (For crumble) | |
| Red Leicester cheese - grated | ||
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.
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.
Chef
