Almond Vegetable Crumble
TM6 TM5 TM31

Almond Vegetable Crumble

3.2 (6 ratings)

Ingredients

Almond Butter

  • 300 g roasted almonds (see tip)
  • 1 pinch salt

Almond Milk

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

Crumble

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

Steamed Vegetables and Assembly

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

Nutrition
per 1 portion
Calories
1775 kJ / 424 kcal
Protein
17 g
Carbohydrates
50 g
Fat
21 g
Saturated Fat
1.8 g
Fibre
13 g
Sodium
942 mg

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