Winter Vegetable Cobbler

This Winter Vegetable Cobbler is a great winter warmer.  A delicious blend of braised root vegetables and beans topped with a crumbly scone like topping. This recipe can easily be made in advance.

Make the vegetable stew at the start of the week, then whenever needed just mix up a batch of cobbler, pop in the oven and your meal is ready to go!

1. Preheat the oven to 180oC / 160oC fan / gas mark 4.
2. Heat oil in a large pan, add the onions and cook for 5 minutes or until soft. Add the squash, carrots and parsnips and cook for a further 10 minutes.
3. Add the garlic, beans, tinned chopped tomatoes and herbs and cook for 20 minutes or until the vegetables are cooked through. Season the stew, then transfer into an ovenproof dish.
4. To prepare the cobbler topping, grate the vegan butter and stir with a fork into the flour. Mix along with the dried herbs, lemon juice and 3 tbsp. of water until it forms a soft dough, add more water slowly if needed.
5. Roll the dough to 2cm thick, either cut with a knife into squares or use a round cutter. Reroll the trimmings, place the dough pieces on top of the stew and gently brush the top with the almond milk to glaze.
6. Cook in the oven for 40-45 minutes until the cobbler topping is golden brown, serve and enjoy.