Vegetable Crumble Recipe

Name: Vegetable Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 1 teaspoon garlic, puree; 400 g chopped tomatoes; 1 large carrot, sliced; 1 large courgette, sliced; 100 g mushrooms; 140 ml vegetable stock; salt and pepper; 200 g chickpeas; 175 g cauliflower; 75 g margarine; 175 g whole wheat flour; 100 g cheddar cheese, grated

Servings: persons

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon garlic, puree
400 g chopped tomatoes
1 large carrot, sliced
1 large courgette, sliced
100 g mushrooms
140 ml vegetable stock
salt and pepper
200 g chickpeas
175 g cauliflower
75 g margarine
175 g whole wheat flour
100 g cheddar cheese, grated

1
pre-heat oven: gas mark 6/400F/200C.
2
Heat the oil in a medium sized saucepan.
3
Add the onion and garlic and fry until tender.
4
Stir in the tomatoes, carrots, courgette, and mushrooms, along with the stock and seasoning.
5
reduce the heat, cover and simmer for 10 minutes.
6
Add the chickpeas and cauliflower and cook for a further 5-10 minutes.
7
Transfer to a 1.5 litre (3pint) ovenproof dish.
8
Crumble topping:.
9
Rub the margarine into the flour, stir in the cheese (and 25g salted peanuts if you'd like!
10
).
11
Sprinkle over the vegetables, levelling the surface.
12
Bake for approximately 30 mins or until the surface is golden.

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 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium onion, finely chopped, 1 teaspoon garlic, puree, 400 g chopped tomatoes, and more.

Yes, 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.

Vegetable Crumble

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