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

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