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Saturday, 20 April 2019

Vegetable Crumble - GF & Vegan

One of my absolute favourite desserts is a fruit crumble. I've always loved baking it and also eating it, of course! So, the other day I was meal planning for the week and wanted to make something a little different...that's when I came up with this idea for a savoury take on a crumble - a vegetable crumble!

If I'm honest I didn't know how this would turn out, but I was more than pleasantly surprised! The filling is made from a mix of amazing fresh vegetables such as baby potatoes, courgette, leek and more, then it's topped with an amazing savoury crumble with oats, flour and herbs.
This is such a perfect meal both for cold evenings as it's pretty hearty but it's also perfect for those warmer Spring/Summer evenings as it's super fresh. You can even switch up the veggies for whatever is in season at the time or add in some vegan chicken pieces or beans for extra protein.

You can serve this nutritious dish with anything from fish to veggie sausages or simply have as a side to your main meal. It would even work well as a vegan Summer Sunday roast option or even on a BBQ spread!

I have no doubt this is going to be a really popular recipe - I cannot wait to see your recreations, and I cannot wait to make it again myself.

Yield: 4-6

Vegetable Crumble

A delicious savoury crumble recipe with baby potatoes, greens & loads of herby flavour.
prep time: 15 Mcook time: 30 Mtotal time: 45 M


  • • 400g baby potatoes
  • • 1 red onion
  • • 1 large courgette
  • • 2 leeks
  • • 100g spinach 
  • • 2 cloves garlic
  • • 1 tbsp olive oil
  • • 2 tsp dried mixed herbs
  • • 1 tsp paprika
  • • 300ml vegetable stock
  • • 2tbsp plain flour (gluten free)
  • • Salt & pepper
Crumble Topping
  • • 100g oats
  • •80g plain flour (gluten free)
  • • 80g vegan butter OR coconut oil
  • • 1 tsp dried mixed herbs
  • • 2 tbsp nutritional yeast (optional)
  • • Salt & pepper


  1. Pre-heat the oven to 200 degrees celsius. 
  2. Chop all the vegetables into chunky, evenly sized pieces.
  3. Boil the potatoes in a pan of salted water for 10 minutes.
  4. Heat 1 tbsp olive oil in a frying pan. Add the onion and allow to brown then add the leek, courgette and garlic to the pan. Stir and allow to gently cook.
  5. Once the potatoes are cooked add them to the pan along with the mixed herbs, paprika, salt and pepper. Then add the stock. Stir and allow to cook on a lower heat while you make the crumble topping.
  6. Start by melting the butter gently in a pan. Add the oats, flour, mixed herbs, salt and pepper to a mixing bowl then stir in the butter until a crumble mixture forms. Set aside.
  7. Go back to the cooking vegetables and stir in the 2 tbsp flour. Mix well. The mixture should thicken up a little.
  8. Transfer the vegetable mixture to a baking dish then layer the crumble mix over the top. Sprinkle over the nutritional yeast - if using!
  9. Place into the oven for 20-25 minutes to cook until golden brown on top.
  10. Allow to cool for at least 10 minutes before serving!
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