Vegetable Crumble is a family favourite in our house.
The girls liked it when they were still living at home, and my husband loves it, he’ll always enjoy it whenever it’s on offer. Made using ordinary root vegetables with a really lovely topping.
How do I make vegetable crumble?
Chop an onion, potatoes (no need to peel) and carrots. Saute all the root vegetable in a little oil until soft. You really need to do this, once you add the tomatoes, the potato and carrot only soften very slowly because of the acid in the tomatoes, and boiled onion is not the flavour we are after here.
Once the veg are cooked through, add a tin of tomatoes, a couple of bay leaves and some chopped parsley if you have it. No need to worry if you have no herbs, you’ll be fine without them.
Tip the vegetable mix into the baking dish you will be using.
Mix all the topping ingredients together, these include flour and oats, cheese, vegetable oil and a handful of sesame seeds. Once completely mixed, pile on top of the base and cook until golden brown
What is a savoury crumble like?
I have made many variations of savoury crumbles. They are filling and sustaining, they do have slow release oats in there after all. Packed full of vegetables in a way that children, and other veggie-phobes may enjoy. It is a tasty mix that most people seem to like.
This can be made vegan be simply omitting or substituting the cheese.
Want a gluten free crumble? Just use a gluten free flour, and check your oats.
Variations for savoury crumbles
- Any root vegetable you have will work well here. If you have seeds of any description, a spoon or two in the topping is delicious, I like sesame and sunflower.
- The base can be any vegetables that you think will work, I’ve tried loads of different combinations and like all of them so far.
- try parsnip and chestnut
- add mushrooms
- use swede, carrot, potato and mushroom
- If you don’t have any cheese, leave it out, the crumble will still taste lovely.
- Use about half a tin of condensed soup instead of the tin of tomatoes
- Any seeds will work – sesame, pumpkin, sunflower etc
More savoury crumbles you might like
Vegetarian Christmas Meal Plan – Vegan Walnut and Chestnut Crumble
Ingredients
Topping
- 100 ml vegetable oil 14p from a 1 litre bottle
- 100 g flour 3p – any of the own brand bags at 45p/1.5kg
- 75 g oats 6p – 75p/1.5kg
- 100 g cheddar 50p – Asda mature cheddar £4.98/kg
- 50 g salted peanuts 12p – Asda 48p/200g
Base
- 340 g potatoes 16p – Asda £1.18/2.5kg
- 340 g carrots 27p – 80p/kg
- 100 g onion chopped, 5p – Asda 98p/2kg
- 400 g tinned tomatoes 29p – any of the own brands
- 3 tbslp parsley fine chopped, optional
- 2 bay leaves optional
Instructions
- Mix all the topping ingredients together and put to one side
- Saute all the root vegetable in a little oil until soft. You really need to do this, once you add the tomatoes, the potato and carrot don’t seem to soften any more, and boiled onion is not the flavour we are after here.
- Put the base in an oven proof dish and pile the topping over it
- Bake at 190° for about half an hour click here to start a 30 minute timer
- If you have any available, a crisp green vegetable goes well
Equipment Needed
Notes
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
I have made the vegetable crumble a couple of times now. It gets better each time. My friend enjoys it too