Very Veggie Crumble Recipes

Steps:

• Heat broiler to high.
• In large saucepot, bring 4 quarts, salted water to a boil.
• Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
• Transfer vegetables to 7 cup casserole dish.
• Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
• Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.

Steps:

• Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
• Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
• For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
• To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Steps:

• Warm veggie crumbles crumbles in sauté pan with the oil.
• Add water and taco seasoning to crumbles and bring to a boil.
• Simmer and stir until desired consistency is reached.
• Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
• Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
• Wrap it up if using the tortillas.