Leek crumble is a bit of a weird one, you wouldn't think to make a savoury crumble but it really works! It tastes amazing!
If you want to mix it up a bit you can change the leeks for broccoli or any other vegetables that you like.
You need to soak the cashew nuts the night before but the rest of it doesn't take long to make at all.
Ingredients
80g Cashew Nuts
1 Large Carrot - Cut into small cubes
4 Small potatoes - Cut into small cubes
60ml Olive Oil
5 tbsp Instant Yeast
1/2 Lemons Juice
2 Garlic Cloves
1 tsp English Mustard
1 tsp Vinegar
4 Leeks - Cut into small slices
Crumble;
50g Oats
50g Flour
25g Vegetable Oil
Method
* Soak the cashews in water the night before making.
Crumble;
* Sift the flour into a bowl and add the oats. Make a well in the middle and tip the oil into it.
* Mix until it looks like breadcrumbs.
* Spread out onto a tray and put in the fridge to firm. This will give it an even better crunch!
* Preheat the oven 180C
* Boil the carrots and potatoes until they have softened.
* Drain the cashews and add them.
* Add everything else for the mix except the leeks.
* Whizz the mix until smooth and set aside.
* Heat the remaining oil in a frying pan on a medium heat.
* Add the leeks. Pour in the sauce.
* Fry until 15 minutes or until thick.
* Put the mix in an oven dish. Add the crumble to the top.
* Cook for 30 minutes.
Serve.
Enjoy!
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