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




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.


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.


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.


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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