Veggie crumble

This dish is a great way to add variety to your vegetable options. Any combination of vegetables will do, just keep in mind the different cooking times.

It uses a bunch of less-common ingredients, in order to avoid milk and wheat, which are highly acidifying. Feel free to substitute for the more common ingredients you might have on your shelf.

8 c chopped assorted vegetables – broccoli, cauliflower, zucchini, red pepper, butternut squash, asparagus, brussel sprouts, yellow squash, cabbage …
1/2 c finely chopped red onion
2 T clarified butter
2 T light spelt flour
1 1/2 c unsweetened almond milk


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