Place the bread, coriander, basil, parsley and oregano into a food processor and blend to crumbs. Cut the peppers in half and remove all the seeds. Place onto a baking tray and brush with olive oil. Place under a grill until the skins start to bubble and burn. When the skin is blistering and lifting, place into a plastic bag and fill with air and tie the tope. Leave for five minutes to allow the peppers to sweat. Remove from bag and skin. Place 2 tablespoons of olive oil into a wok and heat. Add vegetables to the wok with the sliced lemon grass. Cook for 5 minutes stirring all the time. Heat 1 tablespoon of olive oil in a frying pan, add the mushrooms with salt and pepper and continue stirring for another couple of minutes. Place a 5 inch scone ring onto a baking tray. Layer the green peppers on the bottom, then the vegetable stir fry, mustard, and then the mushrooms. Compact down and place the crumble mixture on top. Place in a preheated oven on 200C/400F/gas 5. Meanwhile, place the red peppers into a food processor. Add tabasco sauce, salt and pepper and 1 tablespoon of olive oil. If the sauce is too thick add a little water. To serve, remove the ring from the vegetable crumble and flood the plate with the red pepper sauce.
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|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 93 (10%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 2035.9mg||70 %|
|Potassium 1730.8mg||46 %|
|Total Carbohydrate 183.4g||54 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 163.2g|
|Protein 37.4g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 962
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