Golden Veggie Crumble Pie with Creamy Coconut Sauce

• Vegan
• Gluten free

• Produce

  • 1 Carrot, large
  • 1 tsp Coriander, ground
  • 2 cloves Garlic
  • 3 Mushrooms
  • 1 Onion, medium
  • 1 Handful Parsley, fresh
  • 1 Large sprig Rosemary
  • 1 Sprig Rosemary, Fresh
  • 100 g Sweet corn, kernels
  • 1 Sweet potato, large

• Breakfast Foods

  • 100 g Oatmeal

• Baking & Spices

  • 1 Pinch Black pepper
  • 2 tsp Sea salt
  • 1 heaped tsp Tapioca starch

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 100 g Creamed coconut
  • 50 g Sunflower seeds

• Liquids

  • 200 ml Water

Found on trinityskitchen.com

Description

Ingredients

• 1 large sweet potato
• 1 large carrot
• 1 onion (medium)
• 100g (1 cup) sweet corn kernels
• A few mushrooms
• 100g creamed coconut (1/2 a block)
• 1 heaped teaspoon tapioca starch (or tapioca flour/ corn flour)
• 1 teaspoon sea salt
• 2 cloves garlic
• 200ml (about ¾ cup) water
• 100g (1 cup) oatmeal
• 50g (1/2 cup) shelled sunflower seeds
• 1 teaspoon sea salt
• 1 teaspoon ground coriander
• Pinch of black pepper
• 3 to 4 tablespoons of coconut oil
• Large sprig of rosemary (optional)
• Handful of fresh parsley
• Sprig of fresh rosemary

Directions

• Cut the sweet potato and carrots into cubes.
• Slice the onion and dice the mushrooms.
• Steam these vegetables for about 10 minutes (or until just cooked).
• Chop the coconut block into pieces and place into a small sauce pan. (Note: if you live in a hot country or your kitchen is really warm then your coconut block may have already melted. In which case, you might find it easier to measure by popping the block into the fridge first, to harden... and then chopping the block in half).
• Add a heaped teaspoon of tapioca flour (alternatives to this include tapioca flour, corn flour or corn starch).
• Peel, crush/finely chop two medium sized cloves of garlic.
• Add the water and mix (to quickly allow the tapioca starch to dissolve in the water before heating up).
• Put the pan onto a low to medium heat and stir until the sauce thickens. Two things are happening here to create a creamy sauce; 1. the coconut will melt and 2. the tapioca starch will thicken it. It is important that you keep stirring, otherwise it might go lumpy, so do keep an eye on it. Once it thickens, stir for another minute and then take off the heat. Note: If it isnt thick enough add a little extra tapioca starch (but be sure to dissolve it in a small amount of COLD water first - otherwise it will go lumpy).
• Finely chop the rosemary (if opting to use it).
• Mix all the topping ingredients together, first with a spoon. Then rub together between your thumb and the tips of your fingers to create a crumble like texture.
• Pop the veggies (including sweetcorn) into your oven dish. For this quantity I use a 7 diameter oven dish that is 3 deep. You can use whatever you have available though (shallower and wider works fine too).
• Finely chop any extra fresh rosemary and parsley that you want to add in. Put in with the veggies.
• Mix the sauce in with the veggies.
• Gently press down the veggie/sauce medley so that it is even and roughly flat.
• Add the topping and press down gently to compact it.
• Pop into a pre-heated oven at temperature gas mark 6 (200C/400F).
• Bake for about 30 minutes (or until gently tanned on top).
• Serve right away and enjoy!