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crumble on top with vegetable sunderneath

Cheesy Vegetable Crumble

Delicious, filling vegetarian supper recipe
Prep Time 25 mins
Cook Time 1 hr
Course Main Course
Cuisine British
Servings 6
Calories 564 kcal


  • 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


Do vary the vegetables to fit with what you have in the cupboards
Use cheddar or other cheese if you don't have gruyere or parmesan
Keyword vegetarian supper