I decided to combine two of my favourite recipes. Golden vegetable crumble and the gluten free biscuits that I usually make with mushroom gravy. I’m so pleased I did, it’s easy to make and a great one for using up vegetables and store cupboard ingredients.
2 medium onions
2 cups of sweetcorn
2 sweet potatoes
1 tsp turmeric
1 1/2 pints of veg stock
1 tsp of cinnamon
Salt and pepper to taste
The basic recipe for the biscuits is here
This time I added 1 tsp of turmeric
1 tsp of paprika
2 tsp of mixed dried herbs
Nutritional yeast flakes
Cook the onions in a little oil until soft, chop the other veg into smallish cubes and add these to the onions, along with the spices and cook for a further couple of minutes, stirring.
Add the stock and place a lid on the pan. Cook for approximately 15 minutes, stirring occasionally until the vegetables are soft.
Whilst the vegetables are cooking, make the biscuits and pre heat the oven to 200oC
Put the vegetable mixture in the bottom of an oven proof dish and place the biscuits on top. If you are making this without the extra topping, brush the biscuits with melted dairy free marg or soya milk.
Bake for approximately 15 minutes, remove from the oven and top with nutritional yeast flakes and some grated mozzarella. Return to the oven until golden.
Served here with greens and herby lentil ‘mash’.