Vegetable Crumble
Root veg in a tomato sauce, topped with oats, cheese and salted peanuts, just 25p a portion
Servings: 6
Calories: 454kcal
Cost: 25p
Equipment
- mixing bowl
- box grater
- vegetable peeler
- small sharp knife
- large mixing spoon
- pan to fry in
- oven proof dish
Ingredients
Topping
- 100 ml vegetable oil 14p from a 1 litre bottle
- 100 g flour 3p – any of the own brand bags at 45p/1.5kg
- 75 g oats 6p – 75p/1.5kg
- 100 g cheddar 50p – Asda mature cheddar £4.98/kg
- 50 g salted peanuts 12p – Asda 48p/200g
Base
- 340 g potatoes 16p – Asda £1.18/2.5kg
- 340 g carrots 27p – 80p/kg
- 100 g onion chopped, 5p – Asda 98p/2kg
- 400 g tinned tomatoes 29p – any of the own brands
- 3 tbslp parsley fine chopped, optional
- 2 bay leaves optional
Metric - US Customary
Instructions
- Mix all the topping ingredients together and put to one side
- Saute all the root vegetable in a little oil until soft. You really need to do this, once you add the tomatoes, the potato and carrot don’t seem to soften any more, and boiled onion is not the flavour we are after here.
- Put the base in an oven proof dish and pile the topping over it
- Bake at 190° for about half an hour click here to start a 30 minute timer
- If you have any available, a crisp green vegetable goes well
Notes
Any root vegetable you have will work well here. If you have seeds of any description, a spoon or two in the topping is delicious, I like sesame and sunflower
If you don’t have any cheese, leave it out, the crumble will still taste lovely
Vegetable crumble features in weekly meal plan 3
Nutrition
Calories: 454kcal | Carbohydrates: 42g | Protein: 13g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 18mg | Sodium: 278mg | Potassium: 820mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10400IU | Vitamin C: 27mg | Calcium: 210mg | Iron: 5mg
