Vegetarian crumble

Prep: 10 mins
Cook: 45 mins
Vegetarian crumble
Delicious and healthy vegetable crumble goes down a treat with the entire family.

For the crumble topping

100g butter

175g wholemeal flour

100g cheddar cheese, grated

50g mixed nuts

2 tbsp seeds

For the filling

675g mixed root vegetables (parsnip, swede, turnip, potato, carrot etc)

1 large onion, finely chopped

2 garlic cloves, crushed

50g butter

25g wholemeal flour

225g tinned tomatoes

275ml vegetable stock

150ml milk

3 tbsp fresh parsley, chopped

Blitz the butter and flour until the mixture resembles fine crumbs in a food processor.

Mix the cheese, nuts and seeds in a bowl and set aside.

Peel and chop the vegetables into small cubes.

Melt the butter in a large saucepan and fry the onion until softened.

Add the prepared vegetables and cook over a gentle heat, stirring occasionally for 10 minutes.

Stir in the flour mixture and cook for a minute, then add the remaining ingredients.

Bring to the boil, reduce the heat, cover and simmer for 15 minutes, until the vegetables are tender.

Preheat the oven to 190°C / 375°F / Gas mark 5.

Transfer to an ovenproof dish.

Add the crumble topping over the vegetables and press gently.

Bake in the oven for 30 minutes until golden.


Preparation Time
10 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables, Nuts, Stock/Broth, Seeds

Recipe Type
Budget, Family Dinners, Vegetarian, Batch Cooking

Special Info

Level of Difficulty


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