Mustard Peanut Butter Crumble is a savoury. Yet it has this nuttiness and texture that I love.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 50g chickpeas
- 250ml water
- 65g semolina
- 125g-bulgur wheat
- 1tsp salt
- Pepper to taste
- 3 onions
- 1 leek, chopped
- 200ml water
- 400g peanut butter
- 150g Tahini
- small bunch basil
- small bunch parsley
- 4tsp mustard
Instructions
- Soak the chickpeas in fresh water and set to one side for 48 hours. Regularly wash, drain and add fresh water the chickpeas.
- When the chickpeas have rehydrated and you are ready to make this recipe, preheat oven to 180 degrees Celsius.
- Blend the chickpeas in 100ml water.
- In a large mixing bowl, place the blended chickpeas, semolina and bulgur wheat and salt. Mix well and add 100ml water and set to one aside.
- Dice the onions and leek. Place both in a saucepan with a lid on top. Cook in 150ml of water until both vegetables wilt.
- In a separate mixing bowl, combine the wilted onions with the leek, peanut butter, Tahini, basil, parsley and mustard.
- Line a large baking tray with dairy free butter.
- Spoon the mustard peanut butter mixture into the baking tray.
- Using your hands, crumble the chickpeas, semolina and bulgur wheat mixture and add to the top of the mustard peanut butter mixture.
- Bake the mustard peanut butter crumble for about 30 minutes until the surface of the crumble turns a lovely rich golden brown colour. Serve immediately.
