vegan pumpkin crumble

Ingredients

5 servings

• 125 g of rolled oats
• 3 tablespoons of soy sauce
• 1 drizzle of olive oil
• 6 carrots
• 1 pumpkin
• 50 g of almond flour
• 1 onion
• 1 handful of hazelnuts
• 5 cl of walnut oil
• 200 g of chestnuts

Steps

1. 1

   Blend the chestnuts and add all the other ingredients. Mix by hand until a compact ball forms, then place in the fridge while preparing the rest of the recipe.

2. 2

   Cut the vegetables into small pieces. Cook them in a pan with a drizzle of olive oil for about ten minutes (they should be just tender). Add the soy sauce at the end of cooking.

3. 3

   Spread the vegetables in the bottom of a dish. Add the crumble dough in pieces on top and spread evenly. Bake for 30 minutes at 180°C.