Vegetable crumble recipe

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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
Serves6
SkillEasy
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.

Ingredients

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

WEIGHT CONVERTER

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Method

  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
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.