Lately I have become obsessed with vegetable crumbles – either as a main meal itself or as a side for another meal. It gives vegetables a new taste, and is a great way to use up lots of vegetables that might not still be quite so fresh. Here is my vegetable crumble recipe.
I'm not usually one to follow a recipe – I look at the ingredients and method then using those as a base I sort of make my own thing up as I go along. So whilst I'm posting my recipe below, feel free to adapt it how you see fit. There aren't any weights for the vegetables as I found it easier to just choose what I wanted to include in the crumble.
If you grow your own vegetables this will be extra tasty!
This recipe serves 2-4 depending on whether it is a side or a main meal.
Vegetable crumble filling
For the vegetable crumble filling you will need a selection of vegetables.
You can use whatever vegetables you have to hand – I have tried:
- Butternut
- Carrots
- Onions
- Broccoli
- Mini corns
- Sugar snap peas
- Cauliflower
For the crumble topping:
- 200g plain flour
- 100g butter (or margarine)
- 1 tablespoon of parsley (dried is fine!)
- 1 tablespoon of chilli flakes (optional)
- A pinch of salt
Vegetable crumble recipe method
- Preheat the oven to 180c.
- Chop your vegetables into smaller pieces.
- Parboil your vegetables in a pan of boiled water. You won't need to parboil vegetables like peppers.
- Whilst your vegetables are softening, mix together the flour and butter until you make breadcrumbs.
- Drain your vegetables and place them into a casserole dish – there is no need to oil the dish.
- Mix the parsley, chilli flakes and salt into the breadcrumb mix.
- Spoon the breadcrumb mix over the vegetables in the casserole dish.
- Place in the oven for 45 minutes to an hour. The vegetable crumble pictured here was in for 45 minutes – I would have preferred an extra 15 minutes to really brown up.
How to serve vegetable crumble
Vegetable crumble is a really filling and versatile dish, so you can use it as your main meal (adding protein if you want to – cooking bacon chopped up works well and doesn't need to be precooked) or as a side to your main meal.
I really enjoy it served with fish, and make it with yellow stick hake. You can also serve it with a slow cooker roast chicken. Of course you will need some vegan blackberry biscuits for dessert – yum!
It gives your vegetables a completely different taste and even fussy eaters like my husband enjoy it.
3 responses
I have never thought of making a vegetable crumble before, but often make fruit crumble – it so quick and easy, and cheap! I must try this. I am a ‘make it up as I go along’ person in the kitchen too, the best cooks are 😀
A little bit of cheese or tomatoey sauce poured over the vegetables makes this even more delicious, especially if they are homemade..
I’ve never heard of vegetable crumble, only the sweet dessert crumble made with fruit. This is something I’ll have to try.