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:
- Mini corns
- Sugar snap peas
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.