Mustard Peanut Butter Crumble

by Edward Daniel

Mustard Peanut Butter Crumble
 
Prep time
Cook time
Total time
 
Most of my recipes are trial and error and the original recipe I had in mind, is dissimilar to the one that this turned out to be. Fortunately, I was not prepared to discard my hard efforts and the second time round, I was able to perfect this dish to what I wanted. Thankfully....
Author:
Recipe type: Main
Cuisine: Vegan, Vegetarian
Serves: 12
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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