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Low Waste Vegetable Crumble

This hearty savoury dinner is the perfect way to use up any spare hard vegetables in your fridge! Use any combination to create a warming one-pot dinner.
Course Main Course
Cuisine Australian, Vegan
Keyword easy vegan, vegan, vegan bake, vegan casserole, vegan dinner, vegan main course, vegan recipe, vegan recipe share, vegetable bake, vegetable crumble, veggie bake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Cost $12

Equipment

  • Dutch oven

Ingredients

Vegetable Base

  • 1 kg mixed hard vegetables, peeled and chopped any combination: potato, swede, parsnip, carrot, celery
  • 1 brown onion, chopped
  • 2 tbsp plain flour
  • 2 tbsp tomato paste
  • 800 ml canned chopped tomatoes
  • 400 ml water
  • 1 tsp vegetable stock powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3 bay leaf
  • olive oil
  • salt and pepper to taste

Crumble topping

  • 1 cup sunflower seeds
  • 1 cup plain flour
  • 100 g vegan margarine
  • 1/4 cup nutritional yeast
  • 100 g vegan cheese grated
  • 1/2 tsp salt

Instructions

  • Preheat oven to 180C / 356F.
  • Heat generous lug of olive oil in dutch oven over medium heat.
  • Add onion, stirring for 2 minutes, then add all other vegetables. Add bay leaves, oregano, thyme and a generous pinch of salt and pepper, stir well and cook for 3-5 minutes until vegetables begin to colour.
  • Add flour and tomato paste and stir until all vegetables are evenly coated.
  • Add canned tomatoes, water and vegetable stock powder. Bring to the boil, then leave to simmer uncovered for 20 minutes.
  • While the vegetables are cooking, make the crumble.
  • Add margarine, flour, nutritional yeast and salt to a large mixing bowl. Using your fingertips, rub the margarine into the flour mixture until just combined. Add sunflower seeds and grated cheese and mix until combined.
  • Once the vegetables are done cooking, remove the bay leaves. Flatten out the mixture with a spoon and evenly scatter the crumble mixture as a topping.
  • Bake uncovered for 45 minutes.
  • Allow the crumble to stand for 10-15 minutes before serving.
  • Enjoy with a side salad or green vegetables.