This is a great recipe, of heart warming winter veg, topped with a crunchy nut crumble topping.
The topping can be made to suit your values, beliefs or dietary requirements. I’m sure you could even remove the nuts and seeds if allergies require.
Depending on the size of your slow cooker, you can adjust amounts, as required:
- 2 x Leeks
- 300 – 500ml Vegetable Stock
- 1 x tin tomatoes (This can be replaced with 5-7 fresh tomatoes)
- Turmeric and black pepper
- Crushed Garlic (optional)
- Mixed Nuts (Brazils, Almonds, Cashews, Hazelnuts, Macadamias)
- Sunflower Seeds
- Sesame Seeds
- Breadcrumbs (or options as per below)
- Cheese (optional)
All root veg can be pre-chopped to 2.5cm chunks and leeks finely sliced.
Pre-heat slow cooker and add butter or ‘fat’ of choice, once melted add the leeks and stir for 3-4 minutes, then add vegetable chunks and stir.
Add stock and chopped tomatoes, cover and leave until vegetables are tender.
For the crumble your choice of using:
- Butter and flour combo
- Pre-made (homestyle or shop bought) Breadcrumbs
- Rolled or Steel Cut Oats
Add finely chopped nuts, seeds and cheese or vegan option if desired.
Pre-heat grill, turn off slow cooker and remove lid.
Either transfer vegetable base to a smaller oven proof dish or individual pie pots, add crumble and grill until topping is lightly browned.
Great as a side dish for the non-vegetarians, but also well enjoyed as a main dish by all 🙂
I have even frozen the left overs down, they are amazing reheated, especially with a little added Worcestershire Sauce or Tamari to change up those left-over feelings…
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