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Almond Vegetable Crumble

Almond Vegetable Crumble
3.2 6 ratings
Prep. 15 min
Total 7 h
6 portions
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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

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