Ever since I first started exploring vegetarian food I have made versions of vegetable crumble. This is definitely the best one so far. Loving Apple Crumble – or indeed any fruit crumble – as much as I do I think I found the idea of a vegetable crumble quite exciting! It is a really easy vegetarian recipe, filling and delicious!
I first came across the idea of the vegetarian crumble some time back in the 1980s. It is now quite a staple of vegetarian cooking. Best made with vegetables that retain their shape when cooked, gives a more robust result.
Vegetable Crumble is a tasty and substantial vegetarian alternative to Sunday dinner but it also makes a wonderful midweek meal
Plenty Of Vegetables
The Vegetable Crumble can then be served with leafy vegetables such as cabbage, purple sprouting broccoli, brussel sprouts – or whatever you fancy! It makes a veritable vegetable feast! Talk about 5 a day – I rather think you could get 7 or 8 portions of vegetables all in one meal!
Vegetable Crumble With Cheese
This crumble recipe can be varied. It is very similar to a sweet crumble, but without the sugar. Some of the flour has been been substituted with oats and also chopped nuts. Herbs and a sprinkling of Parmesan cheese also add flavouring. You can follow the recipe or try your own additions – try coriander or sage.
The idea to put cheese in with the vegetables, and the concept of the onion sauce came from Delia’s Vegetarian Collection. Her pie is topped with Parmesan pastry but I thought a crumble topping would be easier to make and provide more texture and crunch. It also adds the goodness of the nuts.
You really can choose your vegetables and have as many varieties as you like in this recipe – enough to fill your casserole up to about 2/3 to leave room for the topping!
Midweek Supper Or Sunday Lunch
This is simple enough for a midweek supper but yummy enough for a Sunday dinner, especially if served with Yorkshire pudding and roast potatoes! Much more economical than a Sunday joint too! Just remember that Apple Crumble might not be the right pudding to have – but there are many more choices – but then again…!!
Don’t be put off by the length of the ingredients, this is a really easy recipe and takes about 25 minutes to prepare. It is then just put in the oven and baked for about an hour
*Remember that if you serve this to vegetarians, use a vegetarian Italian hard cheese, as Parmesan cheese contains animal rennet
Cheesy Vegetable Crumble
- large casserole or baking dish
- 1/4 crown prince or butternut squash peeled and chopped
- 1 large sweet potato peeled and chopped
- 1 large parsnip peeled and chopped
- 2 medium carrots peeled and sliced
- 1 large leek washed and sliced
- 110 g gruyere cheese thinly sliced
- 25 g butter
- 1 onion peeled and finely chopped
- 40 g plain flour
- 570 ml milk
- 1 tablespoon wholegrain mustard
- 110 g wholemeal plain flour
- 110 g oats
- 85 g butter
- 50 g chopped nuts
- 1 teaspoon mixed herbs
- 25 g Parmesan or vegetarian equivalent
- Place the carrots, squash, parsnip and sweet potato pieces in a steamer, and steam for 10 minutes (or boil in a large saucepan)
- Add the leek and steam until all l the vegetables are just soft (another 5 or so minutes)
- Pre heat the oven to 180 degrees C
Make the Sauce
- Melt the butter in a medium saucepan
- Add the onions and cook gently for about 10 minutes
- Add the flour and stir well to mix
- Add the milk slowly stirring all the time
- Add the mustard and stir well to mix in
- Set to one side
Make the Crumble
- Put the oats and the flour in a bowl and mix well
- Add the mixed herbs
- Rub the butter into the flour, using your fingers
- Stir in the nuts
- Stir in the parmesan cheese (or equivalent)
Make up the Cheesy Vegetable Crumble
- Place about half the vegetables in the bottom of the casserole
- Place slices of gruyere cheese over the top
- Add the remaining vegetables
- Pour the sauce over the vegetables
- Distribute the crumble, evenly on top
- Bake in the oven for about 60 minutes