A great savory, full of taste, easy to make, plant based, vegetable crumble dish
מרכיבים
For the vegetables:
A handful of cherry tomatoes (about 8)
2 ripe tomatoes
1 onion
2 garlic cloves, cut into stripes
1 red sweet pepper
A handful of mushrooms and a few florets of cauliflower (optional and can vary with other vegetables)
1 table spoon tomatoes paste (optional)
Olive oil
Water
Dry red wine (about ¼ cup)
½ tea spoon salt
For the crumble:
¼ cup chickpea flour
¼ cup almond flour
3/2 cups oatmeal
1 tea spoon herbs (oregano, basil, etc.)
1 tea spoon salt
½ tea spoon nutritional yeast (optional)
olive oil (as needed)
For serving (optional) some lemon zest and chopped fresh parsley
הוראות הכנה
Make the shakshuka style vegetables base: cook the onion in olive oil for about 5 minutes, add the garlic, cherry tomatoes (halved), tomatoes (cut into big cubes), pepper (cut into stripes), mushrooms and cauliflower. Pour water to cover (abou 2 - 2.5 cups) plus some red wine, add salt and the tomatoes paste and stir well.
Bring to a boil, reduce the heat to medium, let simmer with an open cover for about 20 minutes, cover and cook for about 10 more minutes (check with a fork, the vegetables should be soft but not totally mushy as they will get softer in the oven), until just some water are left in the pan (see pictures). Turn off the heat.
Make the crumble: in a bowl mix the chickpea flour, almond flour, oatmeal, herbs and salt (and the nutritional yeast if using), and start pouring in the olive oil, while mixing with a fork, until all mixture is wet but not too soggy and it becomes crumbly (see pictures).
Spread the crumble on top of the vegetables as evenly as possible and place in an oven pre-heated to 180 C degrees until the top is well browned (about 30 minutes). It is awesome to serve with a bit of lemon zest and some fresh chopped parsley on top.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a7%d7%a8%d7%90%d7%9e%d7%91%d7%9c-%d7%9e%d7%9c%d7%95%d7%97/