Vegetable Crumble

MAIN COURSE
A delicious dish to serve over the Christmas period.
Ingredients
6ozs 175g cauliflower florets
4 ozs 125g broccoli florets
8 ozs 225g courgettes, chopped
1 red pepper, diced
2 ozs 50g frozen peas
1 leek, cleaned and chopped
Water Cress Sauce
11/2 ozs 40 g vegan margarine
11/2 ozs 40 g wholemeal flour
3/4 pts 450 mls soya milk
1 bunch watercress, finely chopped
2 tsp creamed horseradish
salt and pepper
Topping
2 ozs 50 g vegan margarine
2 ozs 50 g porridge oats
2 ozs 50 g wholewheat breadcrumbs
2 Tblsp sunflower seeds
Method
Pre-heat oven to 375F, 190C, Gas Mark 5.
Stew vegetables for 5 minutes until tender. Place in an ovenproof dish.
Melt the margarine and stir in the flour and cook for 2 minutes. Add soya milk, stir well. Remove from heat, add watercress, horseradish, and seasoning. Bring to the boil and pour over the vegetables, mix well.
Rub margarine into the oats and breadcrumbs. Stir in the sunflower seeds and sprinkle over vegetables. Bake for 25 minutes until browned.
Serve with a salad.
Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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