• FOR THE FILLING:
• One nice big leek
• 2 parsnips
• 2 sweet kumara
• 1 Carrot
• 2 heaped teaspoons fresh oregano (or 1 teaspoon dried
• 1 red onion, roughly chopped
• 2 cloves garlic, finely sliced
• 400g yoghurt( Greek coconut I used - not sweetened)
• 1-2 teaspoons miso
• 1 vegan stock cube ( optional but yum)
• Black pepper to taste
•
• FOR THE CRUMBLE:
• 1 C oats
• 3/4 C wholemeal flour
• 1/3 C Tahini
• 3 Tbsp Aqua Faba ( liquid from a can of chickpeas or beans)
• 40g sesame seeds
• 40g pumpkin seeds
• 2 tablespoons nutritional yeasts
• Pinch salt
• 1 Tsp Dried Herbs
INSTRUCTIONS
1. Preheat oven to 180 deg
2. Cut the leeks, and other root veg into smallish chunks – 2-3cm square. Add all your veg and sauté for 15 minutes (or until tender but not mushy). You want them starting to caramelise up and bring out the flavours.
3. Remove from the heat and crumble in the stock cube. Stir well. I just keep adding a little water so that they don’t stick.
4. Add the yoghurt, 1 teaspoon of miso, herbs and black pepper. Adjust to taste, adding more miso if necessary. Place the mixture in a large ovenproof dish.
5. To make the crumble, place the oats, wholemeal flour, tahini and salt in a large bowl.
6. Rub with fingertips until it resembles very course breadcrumbs. I added in the Aqua Faba to get the mix “clumping”. You could use more tahini.
7. Mix in all of the other crumble ingredients.
8. Spread the crumble mix on top of the vegetables in the ovenproof dish.
9. Cook for about 25 minutes until the crumble is golden on top. Check frequently and place a sheet of foil over the top if it's browning too quickly.
Serve with a jug of gravy or as it is.
