Almond Vegetable Crumble

Almond Vegetable Crumble

3.2 6 ratings

Prep. 15 min

Total 7 h

6 portions

Ingredients

Almond Butter

roasted almonds (see tip)
300 g
salt
1 pinch

Almond Milk

raw almonds soaked in water for 6 hours then drained
100 g
water
500 g

Crumble

wholemeal flour
100 g
salt
1 tsp
ground black pepper
½ tsp

Steamed Vegetables and Assembly

water
500 g
waxy potatoes (e.g. Charlotte, baby potatoes), unpeeled, sliced (1 cm)
600 g
cauliflower florets (3-4 cm)
500 g
fresh green peas
500 g
frozen peas, defrosted
vegetable oil for greasing
1 Tbsp
salt
1 tsp
ground black pepper
½ tsp
ground nutmeg
½ tsp

Difficulty

medium

Nutrition per 1 portion

Sodium 942 mg

Protein 17 g

Calories 1775 kJ / 424 kcal

Fat 21 g

Fibre 13 g

Saturated Fat 1.8 g

Carbohydrates 50 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Go Green, Feel Good 71 Recipes
UK and Ireland

You might also like...

Sweet Potato Curry

30 min

Root Vegetable Korma with Basmati Rice; Garlic Naan Bread and Pickled Red Onions

1 h 35 min

Beetroot Falafel; Sumac-spiced Houmous; Tomato Pomegranate Salad with Perfect Pitta

1 h 20 min

Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse

45 min

Couscous with Apricots, Hazelnuts, Feta and Mixed Vegetables; Stracciatella Cream

1 h 15 min

Jackfruit and Bean Chilli with Spicy Avocado Purée

30 min

Pasta with Fennel and Tomato Sauce

45 min

Carrot, Apple and Ginger Soup

35 min

Warm Salad with Lentils, Cauliflower and Beans

30 min

Tempeh Bolognaise

30 min

Gooseberry Curd Layer Cake with Elderflower Icing

3 h

Sweet Potato and Spinach Curry with Cauliflower Rice

40 min