Leftover Christmas Crumble
Allergens: 🧀 Dairy 🍞 Gluten 🥜 Nuts
(if you suffer from allergies, please double check all ingredients before eating)
Servings: 4
Calories:
🖨 Recipe printed from www.easycheesyvegetarian.com
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Ingredients
- 450 g crumbled leftover nut roast (~ 2 cups)
- Various leftover cooked vegetables - I used roasted parsnips, carrots and Brussels sprouts
- 3 tbsp vegetarian gravy
- 1 tbsp cream
- 1 tbsp cranberry sauce
- 30 g butter, softened (~ 2 tbsp)
- 50 g plain flour (~ 1/4 cup)
- 35 g rolled oats (~ 1/4 cup)
- 60 g grated cheddar cheese (~ 3/4 cup)
- Salt
- Black pepper
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Add the crumbled nut roast and leftover cooked vegetables to a baking dish.
- In a small bowl, combine the vegetarian gravy, cream and cranberry sauce, and mix well. Pour over the vegetables, and mix to combine.
- In a mixing bowl, rub together the butter and flour to give a breadcrumb-like consistency. Add the oats and grated cheese, and mix to combine. Season well, and sprinkle the mixture over the vegetables.
- Bake for around 30 minutes, or until the crumble topping is crispy and golden brown, and the filling is piping hot.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.