Vegetable crumble cooked in a delicious vegan onion gravy, topped with an oaty savoury crumb before being baked until golden and bubbling.
This recipe is the perfect way to use up any leftover root veggies that you have knocking around!
Veggie Crumble
Cooking for two can be a challenge; there are always a load of leftover vegetables.
Whether I'm making Welsh cawl soup, vegetable toad in the hole or Cornish pasties there are always loads of veggies leftover.
This simple vegetable crumble is often how I use up leftover root vegetables that I have hanging around.
It is delicious and is cooked in the most incredible vegan onion gravy. This makes the whole dish a vegan delight.
The crumble topping is wonderfully savoury and features both sunflower seeds and oats to add texture.
It is by no means a quick meal to make, but it is extremely easy and requires no special skills or kit.
It is also equally at home as a side dish as it is as a hearty vegan main course.
Frequently Asked Questions
Can I use other vegetables?
Yes, absolutely! I typically make this with whatever off-cuts of vegetables I have leftover.
Any root vegetables work well, as do things like broccoli and cauliflower.
Do I have to parboil the vegetables?
For me, the root vegetables need a bit of a helping hand because they are a bit too firm if you do not.
Ingredients like cauliflower and broccoli do not need parboiling.
Can I use leftover roasted vegetables?
Yes, cut them up and pop them into the pot and pour over the gravy. Leftovers of stuff like roast potatoes, glazed carrots and roasted parsnips are great additions.
If the vegetables are already roasted, they do not need parboiling.
Can I make this in advance?
Yes, the gravy can be made 2-3 days in advance and stored in the fridge.
The crumble can be assembled and placed in the fridge for a day or so before baking. Although the crumble is at its very best when added just before cooking.
Serving Suggestions
I like to eat this vegetable crumble as a simple main with another veggie side. In for a penny, in for a pound!
I often serve it with something like my braised cavalo nero kale with peas.
But it is equally good with anything from some simply cooked asparagus or roasted tenderstem broccoli.
It is also an exceptionally good side dish; stick it alongside roast chicken or some roast beef, and it is fantastic.
Don't worry about the vegan gravy, it is superb and stacks up really well against any gravy!
Equipment Used
I only name-check equipment brands if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Oven.
- Hob/stovetop.
- 18cm or 7" saucepan.
- 20cm or 8" saucepan.
- Chopping board.
- Kitchen knife.
- Mixing bowls.
- Stirring spoons.
- Sieve or colander.
- Fine mesh sieve.
- Blender.
- 2 x 500-600ml (2-2½ Cup) baking dishes.
- A combination of weighing scales, measuring jug, measuring cups and spoons.
Vegetable Crumble Recipe
Ingredients
- 1 Small-Medium Carrot 75g
- 150 g New Potatoes ¾-1 Cup
- 100 g Parsnip ½ Cup
- 125 g Celeriac ¾ Cup
- 125 g Swede 1 Cup
For the Crumble Topping:
- 75 g Plain Flour ½ Cup + 1 tablespoon
- 35 g Rolled Oats ⅓ cup
- 35 g Sunflower Seeds ¼ Cup
- ½ teaspoon Coarse Sea Salt
- 2-3 Sprigs Fresh Thyme
- 50 g Vegan Butter 3 tablespoon + 1 teaspoon
For the Onion Gravy:
- 300 g Onions 2 Cups
- 35 g Vegan Butter 2 tablespoon
- 2 tablespoon Tomato Puree
- 600 ml Vegetable Stock 2½ Cups
- 25 g Dried Porcini Mushrooms ¾ Cup
- 1½ teaspoon Marmite
- 1 teaspoon Black Treacle or Molasses
Instructions
- Peel the onions for the onion gravy, then cut them in half lengthways and slice them into 5mm (¼") half-moon shapes.
- Heat the oil for the gravy in a medium 18cm or 7-8" (not nonstick) and over a low-medium heat.
- Add the onions to the oil and cook for 45 minutes, stirring every 10 minutes or so. When the onions are cooked, they should be nice and golden.
- Peel the parsnip, celeriac and swede and cut them into 1½cm (½-¾") cubes.
- Cut the carrots into 1cm (½") thick rounds.
- Cut the potatoes into 1½cm (½-¾") chunks.
- Bring a 20cm or 8" saucepan of generously salted water to the boil, then parboil the parsnip, celeriac, swede and carrots.
- Add the potatoes to the pan with the vegetables and parboil for another 10 minutes.
- Mix together all of the ingredients for the crumble in a bowl and set aside.
- 15 minutes before the onions are ready, bring the vegetable stock to a boil, then reduce the heat to very low.
- Add the dried mushrooms to the stock and allow them to sit for 10 minutes.
- 2 minutes before the onions are ready, add the tomato puree and cook for 2 minutes, stirring regularly.
- Blitz the stock and dried mushroom mix in a blender, then strain it through a fine-mesh sieve into the onions.
- Stir in the marmite and molasses into the gravy and simmer for 3-4 minutes.
- Build the crumble by separating the parboiled veg between two 500-600ml (2-2½ Cup) baking dishes, then add the cauliflower florets, add 250ml (1 cup) of gravy to each dish, then top with the crumble.
- Place the crumbles in the oven and cook for 45 minutes at 160°C or 302°F.
- Reheat the remaining gravy and use it to serve on the side with the crumble.