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Mustard Peanut Butter Crumble

Edward Daniel02.5K views

Indulge in the comforting and wholesome flavours of Mustard Peanut Butter Crumble, a delicious vegan dish perfect for any occasion. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Crushed bulgar wheat and chickpeas with mellow leeks, basil, parsley and tahini in a lush Mustard Peanut Butter Crumble.

Dive into a flavoursome savoury crumble. And, let it dissolve on your tongue.

This dish will suspend your belief that you can’t have a dish that is wholesome and packed with flavour.

When this when:

Make this:

  • When you’re looking for a warming, wholesome dish to enjoy with some roasted vegetables on the side. It’s also a great option
  • when you’re feeling a bit under the weather and need a dish that will help absorb any excess alcohol, giving you a much-needed perk-me-up
  • When Sunday roast cravings grab you by the goolies, this crumble makes a fantastic accompaniment to your main dish
What Inspired Me:

The inspiration for Mustard Peanut Butter Crumble came during an experimentation day with a friend, where we explored various food flavours and recipe ideas. Sometimes, it’s about embracing the unexpected and running with it – and that’s exactly what we did with this delightful dish.

Recipe Highlights:
  • Vegan and nourishing: a guilt-free indulgence that’s good for you
  • Wholesome and flavourful: a perfect balance of crushed bulgur wheat, chickpeas, and aromatic herbs
  • Savory and satisfying: the mustard and peanut butter crumble topping adds a delightful depth of flavour
  • Versatile and comforting: enjoy it as a main dish or a side to your Sunday roast 
What equipment to use:

For this recipe, I suggest:

Stove

Oven

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

Mustard Peanut Butter Crumble

#
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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