Baked Vegetable Crumble Recipe

Name: Baked Vegetable Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Vegetable Filling; 3 tablespoons Smart Balance light butter spread; 2 garlic cloves, crushed; 1 large leek, sliced; 1/2 cup potato, diced; 3/4 cup carrot, diced; 3/4 cup parsnip, diced; 1 cup small broccoli floret; 3 tomatoes, cut into eighths; 3 tablespoons whole wheat flour; 1/2 cup low-fat milk; 3/4 cup vegetable stock; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; Crumble Topping; 3/4 cup whole wheat flour; 6 tablespoons Smart Balance light butter spread; 3/4 cup grated cheddar cheese or 3/4 cup soy cheese; 1/4 cup walnuts, finely chopped; 1/3 cup almonds, ground; 1 tablespoon fresh thyme, chopped

Servings: persons

Vegetable Filling
3 tablespoons Smart Balance light butter spread
2 garlic cloves, crushed
1 large leek, sliced
1/2 cup potato, diced
3/4 cup carrot, diced
3/4 cup parsnip, diced
1 cup small broccoli floret
3 tomatoes, cut into eighths
3 tablespoons whole wheat flour
1/2 cup low-fat milk
3/4 cup vegetable stock
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Crumble Topping
3/4 cup whole wheat flour
6 tablespoons Smart Balance light butter spread
3/4 cup grated cheddar cheese or 3/4 cup soy cheese
1/4 cup walnuts, finely chopped
1/3 cup almonds, ground
1 tablespoon fresh thyme, chopped

1
To make the filling, melt the butter in a large pan over low heat.
2
Add the garlic and leek, and cook, stirring, for 4 minutes until softened.
3
Add the potatoes, carrots, parsnips, broccoli, and tomatoes and cook, stirring occasionally, for 12-15 minutes.
4
Stir in the flour and cook for 1 minute.
5
Remove from the heat and gradually stir in the milk and stock.
6
Return to the heat and cook, stirring, until thickened.
7
Add the herbs and seasoning.
8
Simmer for 20 minutes.
9
Meanwhile, to make the crumble, put the flour into a large bowl, then rub in the butter until the mixture resembles bread crumbs.
10
Add the cheese, walnuts, almonds, and thyme and mix well.
11
Preheat the oven to 400 degrees F.
12
Remove the vegetable mixture from the heat and transfer to an ovenproof dish.
13
Spoon the crumble over the top and press down gently.
14
Bake in the preheated oven for 25 minutes, or until golden and the vegetables are cooked through.
15
Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Vegetable Filling, 3 tablespoons Smart Balance light butter spread, 2 garlic cloves, crushed, 1 large leek, sliced, and more.

Yes, Baked Vegetable Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Vegetable Crumble

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