If you love a fruit crumble, with it’s almost pie like taste without the pastry making. Well a vegetable crumble is just as delicious and is a great way to use up any leftover veggies you have lying around in your fridge. It goes great as a side dish to a roast dinner or by itself for a smaller meal. This is the vegetable crumble recipe I tend to use when we have odd ends of veg around the kitchen that need eating up.
Vegetable crumble recipe
At first, the thought of a vegetable crumble didn’t sound appetising to me however when I tried it I fell in love. It tasted very much like a deconstructed pie. We had it in place of the meat for a roast dinner on one of our low grocery budget months. It’s a great way to use up the random bits of veg you have around the fridge and kitchen. I tend to go for a carrot, parsnip and courgette mix if possible. Maybe with a bit of bell pepper throw in too. But in reality any veg works. Broccoli, swede, sweet potatoes, peas, celery, onion, aubergine, literally anything goes. If it’s in the fridge pop it in to see what flavour combinations you can come up with.
For the crumble topping again, any herbs or spices will work. I usually go for dried mixed herbs as that’s usually easiest to hand and cheapest. I plan to make this with fresh herbs as soon as our little herb plants have grown to full size. Its always fun to see what flavour pairings I can come up with.
If you’re a fan of a fruit crumble too then you should check out this fruit crumble recipe.
Vegetable crumble really is an open recipe so don’t be afraid to experiment with it.
- 100g plain flour
- 50g butter/vegan spread
- 1-2tsp dried herbs of choice
- Salt and pepper to season
- 400g Chopped mixed vegetables (frozen, fresh or tinned all work here)
- Tip your flour and butter into a bowl and rub between your fingers to create a crumble breadcrumb like texture.
- Stir the dried herbs through the crumble topping and season with salt and pepper to taste and stir again.
- Grab an oven dish and pop your veg in. Spread the vegetables out until evenly spaced.
- Salt and pepper your veg to season. Then sprinkle over your crumble topping until evenly covered.
This vegetable crumble works really well as a side dish but equally as a main dish by itself with some gravy.
Please experiment with flavours and vegetables here. You could use a bit of spice if you fancy it or go for a mediteranean vipe.
This recipe can very easily become vegan by using dairy free spread instead of butter.
Amount Per Serving Calories 215Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 186mgCarbohydrates 27gFiber 4gSugar 3gProtein 4g