Pumpkin & Chickpea Vegan Crumble Recipe

Pumpkin & Chickpea Vegan Crumble Recipe
SERVES

TIME TO PREPARE

STORAGE
Cover and store in fridge.
Vegan Sugar Free Dairy Free
Recipe by

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 Autumnal dish.

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Ingredients

Equipment
  • Chopping Knife
  • Roasting Tray
  • Medium Pie Dish
  • High Powered Blender
  • Mixing Bowl

Method
  1. Firstly, preheat oven to 180 degrees c.
  2. Next, chop and peel the pumpkins, chop into inch sized chunks and spread on shallow roasting tray.
  3. Scatter the peeled garlic cloves and oil all over, sprinkle with salt & pepper.
  4. Roast for 30 mins until softening but not browning yet.
  5. Transfer to medium pie dish, saving 2-3 chunks and the garlics to make the sauce.
  6. To pie dish add chopped greens and chickpeas and mix around.
  7. Then, press firmly down on the crumble filling to ensure it is a pretty firm base for the crumble topping to sit on.
  8. 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.
  9. Whizz until a smooth mixture and pour into pie dish over pie filling. 
  10. 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.
  11. Spread this mix out over filing again pressing down firmly to make a nice compact topping.
  12. Cook on 180 for 20 mins or until browning.
  13. Serve with simple steamed veg and/or potatoes for hungry bellies!
27 October 2016 - 11:42am