Almond Vegetable Crumble

Almond Vegetable Crumble

3.2 6 ratings

Prep. 15 min

Total 7 h

6 portions

Ingredients

Almond Butter

roasted almonds (see tip)
300 g
salt
1 pinch

Almond Milk

raw almonds soaked in water for 6 hours then drained
100 g
water
500 g

Crumble

wholemeal flour
100 g
salt
1 tsp
ground black pepper
½ tsp

Steamed Vegetables and Assembly

water
500 g
waxy potatoes (e.g. Charlotte, baby potatoes), unpeeled, sliced (1 cm)
600 g
cauliflower florets (3-4 cm)
500 g
fresh green peas
500 g
frozen peas, defrosted
vegetable oil for greasing
1 Tbsp
salt
1 tsp
ground black pepper
½ tsp
ground nutmeg
½ tsp

Difficulty

medium

Nutrition per 1 portion

Sodium 942 mg

Protein 17 g

Calories 1775 kJ / 424 kcal

Fat 21 g

Fibre 13 g

Saturated Fat 1.8 g

Carbohydrates 50 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Go Green, Feel Good 71 Recipes
UK and Ireland

You might also like...

Warm Mediterranean Couscous Salad

30 min

Sweet and Sticky Red Cabbage and Sweet Potato Salad

40 min

Aubergine, Coconut and Peanut Curry

25 min

Mediterranean Pearl Barley Risotto

1 h

Vegetarian Chilli

35 min

Bulgur Salad with Rocket, Peach and Avocado

35 min

Aubergine, Courgette and Red Lentil Gratin

1 h 10 min

Sweet Potato Curry

30 min

Warm Salad with Lentils, Cauliflower and Beans

30 min

Mushroom and Cannellini Bean Soup

35 min

Vegetable and Chickpea Tagine

50 min

Sweet Potato and Spinach Curry with Cauliflower Rice

40 min