For the filling:
* 650g (1 ¼ lb) weight prepared carrots, turnips, parsnips, peeled and diced or sliced
* 350g (12 ounces) leeks, well washed, sliced and cut into thick slices
* 410g butter or can white beans, rinsed and drained
* 2 teaspoons vegetable powders
* 2 teaspoons cornstarch
* Salt and ground black pepper
crumble For the filling:
* 75g (2 ½ oz) dairy-free soya spread
* 150g (5oz) gluten free flour
* 1 tbsp sesame seeds
* 1 tbsp sunflower seeds
* 2 teaspoons cumin
1st Set the oven to medium heat, 190 ° C (375 ° F, gas mark pour 5th For the filling 600ml (1pt) boiling water in a large frying pan. Add root vegetables, bring to a boil again and cook for 5 mins.
2nd Add the leeks and cook for min further fifth Use a spoon to drain, take the vegetables and transfer them to put in a baking dish. Add the beans.
3rd Whisk the broth powder in boiling water and bring to a boil. Mix the cornstarch with one tablespoon of water, add the hot broth and whisk over the heat to the sauce. Season well and pour over the vegetables.
4th To cut the rubber or rub the fat into the flour to a fine crumb stage, then start to bind it together as the manufacture of bakery products to large lumps.
5th Spoon the crumble over the vegetables in the bowl. Sprinkle with the seeds. Bake 40 minutes until browned short. Serve hot with green vegetables or salad.
Nutrition information per serving
* 300 Calories (kcal)
* Fat 14.0g
This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.