Best 4 Very Veggie Crumble Recipes

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Feast your eyes on our hearty and wholesome Very Veggie Crumble, a culinary masterpiece that's not only bursting with flavor but also packed with an array of nutritious vegetables. This versatile dish can be tailored to your dietary preferences, whether you're a vegan, vegetarian, or simply seeking a healthier meal option. With three delectable variations – Classic Veggie Crumble, Sweet Potato and Spinach Crumble, and Butternut Squash and Lentil Crumble – there's a perfect choice for every palate. Each recipe features a medley of colorful vegetables, a flavorful crumble topping, and a rich, savory sauce, resulting in a satisfying and nourishing meal that's sure to become a family favorite.

Let's cook with our recipes!

ROASTED VEGETABLE CRUMBLE



Roasted Vegetable Crumble image

This deliciously creamy and cheesy roasted vegetable crumble is perfect for a vegetarian main or side dish. Easy to make, it's packed full of fresh veggies dressed in a silky cheese sauce and finished with a delicate crumble topping. It can be made ahead of time, perfect if you are planning to serve it as part of a bigger feast.

Provided by Slow The Cook Down

Categories     Main Course     Side Dish

Time 1h5m

Number Of Ingredients 20

2 tablespoons olive oil
3 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
2 carrots
2 onions
1 eggplant
1 yellow pepper
1 orange pepper
1 leek
1 zucchini
8 ounces cremini mushrooms (mini portobellos) ((227g))
5 garlic cloves
shredded cheese for topping
1 cup plain flour ((120g))
1 stick softened butter (cubed (1/2 cup / 4oz/ 110g))
1/4 cup grated parmesan ((60g))
2 cups vegetable stock ((500ml))
1 1/4 cups strong cheddar ((5 oz / 160g))
2 tbsp cornstarch ((cornflour in the UK))

Steps:

  • Pre-heat the oven to 220º.
  • In a large bowl, pour in the oil and add the herbs and salt and pepper. Chop up the veg into large chunks and peel the garlic cloves. Put all of the veg, along with the garlic into the oil and herbs and mix well so that all of the veg is coated.
  • Spread out on a baking tray and pop in the oven for 30 minutes, until the edges of the veg are browning.
  • While you are waiting for the veg, you can make the crumble. Put all the ingredients in to a large bowl and rub the butter in with your hands. After about 10 minutes you should have a breadcrumb like consistency. Leave to one side.
  • Once the veg is done, take out of the oven and transfer into a large oven proof dish and leave to one side.
  • Turn the oven down to 180º.
  • Finely grate the cheddar, then add the cornstarch to it. Mix well with your hands so that the strands of cheese are covered.
  • Over a medium flame, heat the stock, once warm add a handful of grated cheese and stir until it has dissolved, continue until you have used all of the cheese and you have a shiny sauce.
  • Place the roasted vegetables into an oven proof dish (I used a 13.5 x 9.5 inch glass casserole dish)
  • Pour the sauce over the vegetables and then top with the crumble. Sprinkle over a little black pepper and pop in the oven for 15 minutes. Finish off under the broiler to brown the top for a couple of minutes before serving.

Nutrition Facts : Calories 375 kcal, Carbohydrate 30 g, Protein 12 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 58 mg, Sodium 844 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

VERY VEGGIE CRUMBLE



Very Veggie Crumble image

This is a light vegetable dish compared to the ones with sauces, I prefer the lighter taste. Recipe from First magazine.

Provided by Kit..ty Of Canada

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 (1 lb) package baby beans and carrots vegetable mix, thawed
1 red bell pepper, cored and cut into 1/4 inch thick strips (about 1 cup)
4 tablespoons butter
4 ounces emmenthaler cheese or 4 ounces swiss cheese, cubed
1/2 cup Italian breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme

Steps:

  • Heat broiler to high.
  • In large saucepot, bring 4 quarts, salted water to a boil.
  • Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
  • Transfer vegetables to 7 cup casserole dish.
  • Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
  • Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.

VEGGIE CRUMBLE TACOS



Veggie Crumble Tacos image

I sometimes get a craving for good old tacos but I don't trust commercial ground beef to be safe and healthy. This is a much healthier option that still tastes great. Add some refried beans to the plate if you like.

Provided by Annacia

Categories     Vegetable

Time 30m

Yield 10 tacos

Number Of Ingredients 10

1 lb veggie crumbles, hamburger style
2 teaspoons oil
1 (1 1/4 ounce) package taco seasoning mix (or use your home made)
1 cup water
1 large tomatoes, diced (can use more if you like)
1/2 cup sliced green onion
1/2 head green leaf lettuce, shredded (can also use red leaf or romaine lettuce)
1 1/4 cups low-fat cheddar cheese, shredded
salsa, to taste
10 taco shells (or 8 inch whole wheat tortillas if you wish to wrap them)

Steps:

  • Warm veggie crumbles crumbles in sauté pan with the oil.
  • Add water and taco seasoning to crumbles and bring to a boil.
  • Simmer and stir until desired consistency is reached.
  • Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
  • Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
  • Wrap it up if using the tortillas.

Nutrition Facts : Calories 105.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 3, Sodium 429.2, Carbohydrate 11.8, Fiber 1.8, Sugar 1.6, Protein 4.8

WINTRY VEGETABLE CRUMBLES



Wintry vegetable crumbles image

This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 14

400ml vegetable stock
450g celeriac , peeled and diced
3 carrots , peeled and diced
3 small sweet potatoes , peeled and diced
2 leeks , sliced
200ml tub crème fraîche
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme leaves
50g butter , diced
50g plain flour
50g ground almond
50g parmesan , grated
25g flaked almonds

Steps:

  • Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
  • Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
  • For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
  • To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Nutrition Facts : Calories 433 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium

Tips:

  • Use a variety of vegetables. This will give your crumble a more complex flavor and texture. Some good options include carrots, parsnips, sweet potatoes, leeks, and mushrooms.
  • Roast the vegetables before adding them to the crumble. This will help to caramelize them and bring out their natural sweetness.
  • Use a combination of fresh and dried herbs. This will give your crumble a more flavorful and aromatic taste.
  • Don't overcook the crumble. The vegetables should be tender but still have a little bit of bite to them.
  • Serve the crumble hot or cold. It's delicious either way!

Conclusion:

This very veggie crumble is a delicious and healthy way to get your daily dose of vegetables. It's perfect for a quick and easy weeknight meal, or for a special occasion. With its flavorful and satisfying filling, this crumble is sure to be a hit with everyone who tries it.

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