Recipe: Savoury Bean Crumble

 This is a recipe in two parts, the tomato mixture and the crumble topping.  Sorry, no photos at the moment.

~~~~~~~~~~~~~~~~~~

Let's take the tomato mix first:  Below is the basic but, really, you can add what you want.  Any other vegetables such as peas/corn, lentils, seasonings like Henderson's, soy sauce, brown sauce.  What you fancy.  It's very flexible.
Or you can use a chunky bolognaise sauce with mince, chicken, etc.  
It's over to you really.

Ingredients
(amounts to own taste)
chopped onion, pepper, mushroom and carrot
oil
garlic granules/puree/fresh and any other herbs/spices you fancy - I quite like smoked paprika and a few chilli flakes
can of beans of some kind, drained and rinsed
can of chopped tomatoes
stock powder - I like Marigold Bouillon stock powder
tomato puree
salt and pepper

Method.
Soften the onion, pepper, mushroom and carrots in a little oil.
When they are ready, add garlic and spices/herbs to own taste.
Add the pulses and the chopped tomato plus some stock powder and mix well.  Bring to a simmer, cover, and allow to bubble.  If it seems too watery, take the lid off.
Add the tomato puree and seasonings.
Set aside to cool a bit.

(At this point, you can chill, portion out and freeze)

~~~~~~~~~~~~~~~~~~

For the topping, I eyeball it really but this recipe is what I do - just the crumble part, not the rest:  
https://www.bbc.co.uk/food/recipes/veggie_crumble_28446
Sometimes I add some chopped nuts and for Christmas I crumbled in some chestnuts and that was lovely.  I often use finely grated parmesan for a lovely cheesy hit.

(This also freezes well.  I just pop it all in a poly bag, it freezes loose and you can then spoon out just the amount you want)

~~~~~~~~~~~~~~~~~~

Then:

Preheat your oven to around 180/200-ish.  Into an ovenproof dish, spoon in the tomato mixture and then sprinkle over the crumble topping.
(at this point, you can freeze it rather than bake it, if you want.  Defrost it properly before baking at a later stage)

Pop it into the oven and bake until the underneath is bubbling and the crumble topping is lovely and brown.

Or use your airfryer with a slightly shorter time and a slightly lower temperature, covering with foil for the first half because the topping flies around if you don't!!

Serve piping hot.