Roast Vegetables with Pine Nut Crumble

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Roast Vegetables with Pine Nut Crumble

 

 

3 large Desiree potatoes, peeled

1 large orange sweet potato, peeled

600 g (21 oz) Jap pumpkin, peeled, deseeded

2 tablespoons (8 tsp) olive oil

4 slices GF white bread, roughly chopped

1/4 cup pine nuts, toasted

1/3 cup grated vegan parmesan cheese

1/4 cup flat-leaf parsley leaves, chopped

1 garlic clove, crushed

40 g (1 1/2 oz) vegan margarine, melted, cooled

 

 

1. Preheat oven to 200 C (390 F).

 

2. Cut potatoes, sweet potato and pumpkin into 5 cm (2 " ) pieces. Place

all vegetables into a roasting dish in a single layer. Drizzle with

oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes

or until golden and just tender.

 

3. Place bread and pine nuts into a food processor. Process until

crumbs form. Transfer to a bowl. Add vegan parmesan, parsley, garlic

and butter. Season with salt and pepper. Mix well.

 

4. Remove vegetables from oven. Sprinkle crumble over vegetables.

Roast for a further 10 minutes or until crumble is golden. Serve.

 

 

Serves 4.