Vegetable Crumble

Name: Vegetable Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves: 4
Ingredients: 1 x 400 g (14 oz) tinned cannellini beans, drained and rinsed; 1 tablespoon nutritional yeast; a splash of vegan white wine (optional); 150 g (5½ oz) ciabatta or sourdough, torn; freshly ground black pepper; finely grated zest of 1 lemon; sea salt flakes; 90 ml (3 fl oz) olive oil, plus extra for oiling; 250 g (9 oz) kale, sliced, tough stalks removed; 650 g (1 lb 7 oz) pearl onions, peeled but left whole; 1 quantity cheese sauce; 2 garlic cloves, finely chopped; 1 tablespoon chopped thyme or 1 teaspoon dried thyme

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Resoundingly satisfying and filling, this creamy one-pot dish is the perfect family meal. Don’t be deterred by the number of onions: they are sweet, delicious and a tasty reminder of how neglected a vegetable they are.

Ingredients

90 ml (3 fl oz) olive oil, plus extra for oiling
650 g (1

Main course
Vegan

Method

Heat 2 tablespoons of the olive oil in a pan and cook the onions over a medium heat, shaking the pan frequently, until browned. Add a splash of water and reduce the heat to very low. Cover and sweat for a