Bean & Vegetable Cumin Cobbler, Vegan!

Bean & Vegetable Cumin Cobbler, vegan and topped with a lovely heart-shaped cumin cobbler dough – every vegan should have one this Valentine’s Day! ????????????

Will you be cooking for someone special this Valentine’s Day? Well, you really can’t go wrong with this incredibly flavoursome, easy to make, and pretty Cumin Cobbler.

Did You Know?

Butter Beans and Lima Beans are one and the same! Here, in the UK, and in some parts of the US, they are known as Butter Beans. But, it seems, the rest of the culinary world refers to them as Lima Beans!

With 4.6g of fibre and 5.9g of protein, these are a great way of ensuring you get plenty of both in your daily food intake. They are also considered low in calories and fat for their portion size, making them a low-energy-dense food. This basically means they contain fewer calories per 100g than high-energy-dense foods, with energy being the calories foods give you per 100g.

Low-energy-dense foods, make you feel full for longer and therefore can aid in weight-loss and/or maintain a healthy weight. You can read more about energy density here.

Having said all that, I eat them because I love them! ????????

They have a soft and buttery texture, hence why they have also been given the name Butter Beans.

How To Make This Bean & Vegetable Cumin Cobbler

Equipment you will need

Kitchen scales

sharp knife

Measuring spoons

Garlic mincer

Measuring jug

Large fryingpan or large saucepan

Cookie cutters – optional

Individual ovenproof dishes or a large ovenproof dish (if you make as a whole)

Spatula or similar

Please note that this recipe calls for 1 quantity of Vegan Cumin Cobbler Dough. But it is really easy to make and only takes 10 minutes.

Step 1 – Start by preheating the oven to 180℃ fan /200℃/400 ℉/Gas 6.

Step 2 – Then heat the oil in a large pan and gently fry the onion and garlic over a low heat for 4-5 minutes, stirring occasionally.

Step 3 – Next, add the carrot and cumin and continue to cook, stirring occasionally, for another 5-6 minutes. This will allow the onion to cook further and also to soften the carrots. Carrots are quite a hard vegetable, and, thus take longer to cook than the other vegetables in this dish. So it’s important not to skip this stage and just put all the veg in together.

Step 4 – Next, make the stock by adding and stirring in the stock powder to the freshly boiled water. You may think it’s quite a lot of stock powder per mls of water, but it’s all about the flavour and not the liquid.

Step 5 – Add the remaining vegetables, stock, tomatoes and beans, mix together, and bring to a boil. Reduce the heat but maintain a strong simmer, uncovered, to reduce the liquid and create a thicker sauce. This will take about 6-8 minutes once up to a simmer.

Step 6 – Meanwhile, place the quantity of cumin cobbler dough on a lightly floured surface and roll out the dough to approximately 1 cm thick. Cut out the heart shapes, re-rolling as necessary to get 6 big and 6 small hearts. Brush each of the larger hearts with a little water and place a smaller one in the centre to form a two tiered heart. Or, cut circles of the dough if you are not using a heart cutter. (Please note that the calories given for the dough are not included in the calories stated above as it will depend on how much of the dough you use. Normally, 1 quantity of dough will serve 4 people, but I have used nearly all the dough to make the 6 hearts shown. The number of calories for the dough is given in the cumin cobbler dough recipe if you want to calculate them for the whole recipe.)

I used the following cutter sizes to cut the hearts out – but you can make circles instead if you do not have heart cutters, or simply don’t want hearts!

Step 7 – Remove the pan from the heat and season with freshly ground black pepper and salt, if needed. (Please note there may be enough salt content in the stock so taste before adding more.) Divide the mixture between two oven-proof serving dishes, and decorate with 3 hearts on each.

Step 8 – Place the dishes on an oven tray. This is to make it easier to remove from the oven when hot, but not necessary. Bake in the middle of the oven for 15 minutes, until the cobbler dough has risen and is golden. But be careful not to over bake or the dough will become too hard. The vegetables had started to cook nicely whilst still in the pan, so all you need is to finish them off and cook the dough. Therefore, 15 minutes should be ample, if your oven runs to a true temperature, to cook the dough to a light and fluffy texture. You do not need to brush the dough with milk before baking as the wholemeal flour gives it a lovely colour.

Step 9 – Serve whilst hot.

As you can see, the inside of the cobbler is light and fluffy and has a wonderful cumin aroma. That coupled with the light coriander in the vegetables gives this dish a fantastic all-round flavour that I make over and over again!

Did you make the dough into hearts or circles – please let me know by leaving a comment in the comments box below; I would love to hear from you ????????

Happy Cobbler making and ENJOY! ????