Vegetable crumble recipe

(142 ratings)

Enjoy this hearty gluten-free and dairy-free vegetable crumble even if you don't have a food intolerance.

Vegetable crumble
(Image credit: TI Media Limited)
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time40 mins
Five A DayTwo
Cost RangeCheap
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat14 g20%

This hearty vegetable crumble is the healthy mid-week meal you've been craving.

It's the warmth of the root vegetables with the texture of the crumble and the distinctive flavour of cumin seeds that makes this dish melt in your mouth. And with carrots, leeks, swede and parsnips all inside this vegetable crumble - it contributes to your five-a-day whilst also being suitable for those on a dairy and/or gluten free diet. Marry the mixture and crumble together in a roasting dish and cook for 40 minutes - before allowing to cool slightly and serving with leafy green veggies. Delicious.


For the filling:

  • 650g (1¼ lb) prepared weight of carrots, swede, parsnips, peeled and diced or sliced
  • 350g (12oz) leeks, well washed, trimmed and cut into thick slices
  • 410g can butter or cannellini beans, rinsed and drained
  • 2tsp vegetable bouillon powder
  • 2tsp cornflour
  • Salt and ground black pepper

For the crumble filling:

  • 75g (2 ½ oz) dairy-free soya spread
  • 150g (5oz) gluten-free plain white flour
  • 1tbsp sesame seeds
  • 1tbsp sunflower seeds
  • 2tsp cumin seeds




  1. Set the oven to moderately hot, 190°C (375°F, gas mark 5. To make the filling, pour 600ml (1pt) boiling water into a large pan. Add the root vegetables, bring back to the boil and cook for 5 mins.
  2. Add the leeks and cook for another 5 mins. Use a draining spoon to take out all the vegetables and transfer them into an oven-proof dish. Add the beans.
  3. Whisk the bouillon powder into the cooking water and bring to the boil. Mix the cornflour with a tablespoon of water, add to the hot stock and whisk over the heat to thicken the sauce. Season well and pour over the vegetables.
  4. To make the topping, cut or rub the fat into the flour to a fine crumb stage, then start to bind it together as for making pastry, to form large lumps.
  5. Spoon the crumble over the vegetables in the dish. Sprinkle with the seeds. Bake for 40 mins until just browning. Serve hot with green vegetables or salad.

Top tips for making vegetable crumble:

Even though several gluten-free flours are available, you can't just substitute them directly for wheat flour. Read the packet carefully and be prepared to experiment.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies