Butternut Squash and Cauliflower Cobbler

Servings: Serves: 6

Nutritional Information:

Per serving (302g)

Calories 382, Fat 11g, Saturates 1.6g, Carbohydrate 63g, Sugars 7.5g, Fibre 8g, Protein 12g, Salt 2.1g


Ingredients

Method

1

Heat the oil in a large saucepan over a medium-high heat, then add the onion, garlic, smoked paprika, cumin and thyme and cook for 3-4 minutes until the onion starts to soften. Add the squash, cauliflower and red pepper and cook for 4-5 minutes until the vegetables begin to soften.

2

Add the Marmite, chopped tomatoes and vegetable stock to the pan and bring to the boil. Leave to simmer for 15-20 minutes until the vegetables have cooked, then stir in the cornflour mixture and cook for 2-3 minutes, until the sauce has thickened.

3

Whilst the stew is cooking, make the scone by mixing the cider vinegar and soya milk and allow to curdle slightly. Add all of the scone ingredients to a bowl and mix until a dough is formed. Put the dough onto a floured surface and roll it out 2cm thick. Using a 5cm round cutter, cut 10 rounds of scone mixture.

4

Preheat the oven to 180°C/355°F/Gas 4, then tip the stew mixture into a casserole or ovenproof dish. Lay the scones on the top and place in the oven to bake for 15-20 minutes until the scones are cooked.

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