20 May

National Vegetarian Week – Vegetable Crumble

  • Vegetable crumble recipe for National Vegetarian Week, a hearty almost one pot meal, I sautéed courgettes separately because one member of the family is fussy about them but you could add to the dish with the rest of vegetables. Use any vegetables you have in the fridge for this dish, onions and garlic are your base.
  • 1 red onion chopped
  • 2 cloves of garlic crushed or chopped and another 2 crushed but to add at the end
  • 1 stick of celery, chopped
  • 1 large carrot, chopped into chunks
  • 1 sweet potato, chopped into chunks
  • 1 leek, chopped
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas
  • 2 tbsp. of tomato paste
  • herbs – basil, parsley time
  • ½ tsp. smoked paprika

Crumble topping

  • 150g Oats (gluten free if avoiding)
  • 75g wholemeal, chestnut or buckwheat flour
  • 5 tbsp. olive oil
  • salt and pepper


  • Sauté onions garlic, leeks, celery, carrot and sweet potato in pan with 1 ½ tbsp. of olive oil, cook for 8-10 minutes at a medium heat
  • Add tomatoes
  • Fill tin with water and add 1 and ½ of water to pan
  • Add paste
  • Add smoked paprika
  • Add chickpeas
  • Bring to boil
  • Simmer at a low-med heat with lid on for 20-25 minutes

Preheat oven 180C

Crumble topping

  • 150g oats
  • 75g of wholemeal, chestnut or buckwheat flour
  • 5tbsp. olive oil
  • salt and black pepper
  • Mix all ingredients in a mixing bowl until breadcrumb texture

When sauce is cooked through, add to a square oven dish similar to cooking lasagne, sprinkle the oat topping on the top, if you eat dairy, you can sprinkle some cheese on the top.

Cook in oven at 180C for 15 minutes

Serve with Crispy Kale and sautéed courgettes.

crumble sauce 1 crumble sauce finished crumblecourgettes






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