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Mustard Peanut Butter Crumble

by Edward Daniel
written by Edward Daniel
Caption of Mustard Peanut Butter Crumble. Image by Edward Daniel (c).

Mustard Peanut Butter Crumble is a savoury.  Yet it has this nuttiness and texture that I love.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Mustard Peanut Butter Crumble. Image by Edward Daniel (c).
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Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 50g chickpeas
  • 250ml water
  • 65g semolina
  • 125g-bulgur wheat
  • 1tsp salt
  • Pepper to taste
  • 3 onions
  • 1 leek, chopped
  • 200ml water
  • 400g peanut butter
  • 150g Tahini
  • small bunch basil
  • small bunch parsley
  • 4tsp mustard

Instructions

  1. Soak the chickpeas in fresh water and set to one side for 48 hours. Regularly wash, drain and add fresh water the chickpeas.
  2. When the chickpeas have rehydrated and you are ready to make this recipe, preheat oven to 180 degrees Celsius.
  3. Blend the chickpeas in 100ml water.
  4. In a large mixing bowl, place the blended chickpeas, semolina and bulgur wheat and salt. Mix well and add 100ml water and set to one aside.
  5. Dice the onions and leek. Place both in a saucepan with a lid on top. Cook in 150ml of water until both vegetables wilt.
  6. In a separate mixing bowl, combine the wilted onions with the leek, peanut butter, Tahini, basil, parsley and mustard.
  7. Line a large baking tray with dairy free butter.
  8. Spoon the mustard peanut butter mixture into the baking tray.
  9. Using your hands, crumble the chickpeas, semolina and bulgur wheat mixture and add to the top of the mustard peanut butter mixture.
  10. Bake the mustard peanut butter crumble for about 30 minutes until the surface of the crumble turns a lovely rich golden brown colour. Serve immediately.

 

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