Veggie Bake with a Nutty, Oat Crumble

Name: Veggie Bake with a Nutty, Oat Crumble
Yield: 3-4
Cuisine: Oats

As part of the #MightyOatsForAll campaign @rebelrecipes made this delicious veggie bake with a nutty oat crumble. This delish veggie bake made with our Creamy Superfast Oats is so simple to make, and really very tasty.

Cooking Time 40 minutes

Skill Level Easy

Serves 3-4

Ingredients

2 leeks chopped into slices
2 tbsp olive oil
4 cloves garlic sliced
1 large carrot chopped finely
1 sweet potato peeled and chopped into small cubes
125 mixed mushrooms finely chopped
6 tomatoes chopped roughly
250ml veg stock
1 tbsp tomato purée
1 tsp balsamic vinegar
1 tbsp smoked paprika
1/2 tsp sea salt
Black pepper
1 tbsp fresh thyme leaves
Pinch chilli flakes – optional

For the crumble topping
100g Mornflake Creamy Superfast Oats
3 tbsp chickpea flour
100g hazelnuts blitzed in a mini chopper or crushed
2 tbsp sesame seeds
1 tsp garlic powder
3 tbsp nutritional yeast
sea salt and ground black pepper, to taste
4 tbsp extra virgin olive oil

Shop the ingredients

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Add to cart £11.40

Method

In a large pan, add the oil and leeks and fry until soft and caramelising. Now add the garlic and stir.

Add the chopped carrot and sweet potato and fry for a further 5-6 minutes until the veg softens a little.

Add the paprika, balsamic, tomato purée chopped tomatoes, mushrooms and stock. Stir, cover and cook and for 10 minutes until everything softens. Seasonal well.

To make the crumble topping:

In a large bowl, mix together the oats, chickpea flour, hazelnuts, garlic powder, nutritional yeast, sesame seeds, salt, and pepper.

Now mix in the olive oil until it resembles coarse crumbs.

To bring together:
Preheat your oven to 180c

Transfer veggie mix to a medium roasting pan. Add the topping over the mix and spread out and flatten down a bit.

Bake for 15 minutes.

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