Vegetable Crumble

By AnnieMro

Ingredients

• Topping:
• 1 tbsp. olive oil
• 1 onion, chopped
• 1 large carrot, cut into 1" pieces (about 1 cup)
• 1 sweet potato, peeled, cut into 1" pieces (about 1 cup)
• 4 oz. quartered mushrooms
• 1/2 red pepper, cut into 1" pieces
• 1 cup sliced leeks (white and light green only)
• 1 zucchini, cut into 1" pieces (about 1 cup)
• 1 stalk celery, sliced (about 3/4 cup)
• 1 tbsp. chopped fresh thyme
• 1 cup drained, diced tomatoes
• 1/4 cup whole wheat flour
• 1 cup low-fat, low-sodium vegetable stock
• 1/2 cup skim milk
• 1/4 cup chopped fresh parsley
• 1/2 tsp. each salt and freshly ground pepper
• 1/4 cup non-hydrogenated margarine
• 1/4 cup whole wheat flour
• 1/4 cup wheat bran
• 3/4 cup shredded low fat cheddar cheese
• 1/2 cup chopped mixed nuts
• 2 tbsp. sesame seeds

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

Preheat oven to 375 F. In large pan, heat oil over med-high heat. Cook leeks and onion for 5 mins. Add vegetables. Cook, stirring often, for 10 mins. Stir in flour and cook 1 min. Stir in tomatoes, stock, milk, parsley, salt and pepper. Bring to boil. Reduce heat, cover and simmer 15 mins. Combine margarine, flour and bran. Rub together until crumbly. Stir in cheese, nuts and seeds. Spoon veggies into dish. Sprinkle topping over veggies. Bake 30 mins.