Sweet moist pumpkin with the tasty nutty crumble are a really good combination. The addition of chickpeas, nutritional yeast and cashews to the sauce with super seeds in the topping ensure that all your nutritional bases are covered for a flavoursome and protein packed vegan dinner. A lovely, warming dish.
Equipment
- Chopping Knife
- Roasting Tray
- Medium Pie Dish
- High Powered Blender
- Mixing Bowl
Ingredients
- 650g Chopped Pumpkin
- 50ml Olive Oil
- 6 Garlic Cloves
- Handful of Sliced Greens
- Pinch of Salt & Pepper
- 50ml Plant Milk
- 30g Cashew Nuts
- 80g Oats
- 40g Buckwheat Flour
- 50g Vegan Margarine
- 50g Gormet Seed Mix
Method
- Firstly, preheat oven to 180 degrees c.
- Next, chop and peel the pumpkins, chop into inch sized chunks and spread on shallow roasting tray.
- Scatter the peeled garlic cloves and oil all over, sprinkle with salt & pepper.
- Roast for 30 mins until softening but not browning yet.
- Transfer to medium pie dish, saving 2-3 chunks and the garlics to make the sauce.
- To pie dish add chopped greens and chickpeas and mix around.
- Then, press firmly down on the crumble filling to ensure it is a pretty firm base for the crumble topping to sit on.
- To make the sauce: in a high powered blender pop 3 chunks cooked pumpkin, the plant milk, nutritional yeast, cashews and a pinch of black pepper powder.
- Whizz until a smooth mixture and pour into pie dish over pie filling.
- Next, to make the crumble: add the oats, pinch of black pepper powder and the flour to a bowl and rub in the marg using hands until a nice crumble has formed, add the seeds and the stock and continue to combine with hands.
- Spread this mix out over filing again pressing down firmly to make a nice compact topping.
- Cook on 180 for 20 mins or until browning.
- Serve with simple steamed veg and/or potatoes for hungry bellies!
Print
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