Amazing Bean and Vegetable Crumble

(modified and translated from a book I have by Jackie le Tissier on the Hay diet)

Bottom layer:
2 tbsp olive or sunflower oil
75g chopped yellow onion
75g carrot and 75g red pepper cut into small cubes
75g courgette cut into small cubes
75g celery chopped into small bits
75g mushrooms thinly sliced
1 clove garlic
vegetable stock
2 tbsp wholemeal flour
275ml of the water the black eyed beans were cooked in + 150ml water (when I used canned beans I just used 425ml of water)
1 1/2 tbsp tahini
2 tsp chopped fresh basil leaves
2 tsp thinly chopped fresh marjoram
150g soaked and cooked black eyed beans or a 400g canned beans
1 1/2 tbsp shoyu (soya sauce)
salt and freshly ground black pepper

Top layer:
75g butter / margarine
150g wholemeal flour
1 1/2 tbsp sunflower seeds
3 tbsp sesame seeds
4 tbsp porridge oats
30g toasted almond flakes

Preheat the oven to 190 degrees C. Prepare bottom layer first. Heat the oil in a big pan and fry onions, vegetables and garlic for 10 minutes, covering them and stirring once in a while. Add veggie stock and flour, take off the hob and slowly pour in water and tahini. Place back on hob and add fresh herbs. Cover and cook for 15-20 minutes.

Meanwhile prepare the top layer. Crumble the butter into the flour until it starts to resemble breadcrumbs. Add seeds, oats and almonds and mix well. Add shoyu and beans to veggie mixture and spices.

Pour veggie mixture into oven proof dish and spread top layer on top of it and bake in oven for 25-30 minutes until it's crispy and brown. Enjoy while it lasts, because believe me it will evaporate very quickly! :)

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