Spring vegetable bake

This delicious spring vegetable bake is a savoury spin on a crumble, and is totally gluten and dairy free.

Ingredients

Serves: 4-5

Ready in: 1hr

For the vegetable bake:

• 1 tbsp oil
• 1 onion, finely chopped
• 2 sticks celery, diced
• 2 carrots, diced
• 2 cloves garlic, finely chopped
• 400g tin Co-op Chopped Tomatoes
• 1 tbsp tomato purée
• 300ml vegetable stock
• 400g tin cannellini beans
• 100g fine green beans

For the topping:

• 2 sliced Co-op Free From Brown Seeded Loaf
• 30g Co-op Free From Porridge Oats
• 2 tsp olive oil
• 20g pumpkin seeds or chopped nuts (optional)

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Heat the oil in a large pan, then add the onion, celery and carrot. Cook for 10 mins until softened. Add the garlic and cook for 1-2 mins more.
3. Add the chopped tomatoes, tomato purée, stock and cannellini beans, bring to the boil, then reduce the heat and simmer for 10 mins. Add the green beans and simmer for 5 mins more.
4. Meanwhile, make the topping. Put the bread in a food processor and pulse to rough crumbs. Mix with the oats, oil and seeds or nuts (if using).
5. Put the vegetable filling into a large baking dish. Scatter with the topping and bake for 15-20 mins until golden and bubbling.