Best 4 Very Veggie Crumble Recipes
Are you a vegetarian looking for a delicious and healthy meal? Look no further than the very veggie crumble! This hearty dish is packed with fresh vegetables, flavorful herbs, and a crispy breadcrumb topping. It's easy to make and can be served as a main course or a side dish. With its vibrant colors and satisfying texture, the very veggie crumble is sure to become a family favorite. So gather your ingredients and let's get cooking!
Let's cook with our recipes!
VERY VEGGIE CRUMBLE
This is a light vegetable dish compared to the ones with sauces, I prefer the lighter taste. Recipe from First magazine.
Provided by Kit..ty Of Canada
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat broiler to high.
- In large saucepot, bring 4 quarts, salted water to a boil.
- Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
- Transfer vegetables to 7 cup casserole dish.
- Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
- Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.
VEGETABLE CRUMBLE
This dish can change to fit the seasons and is an ideal way to use up small quantities of different vegetables. Feel free to vary according to your preferences. I do not add the cheese as my children do not eat it.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
- Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
- Pour into ovenproof casserole dish.
- Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.
Nutrition Facts : Calories 358.6, Fat 14.4, SaturatedFat 5.2, Cholesterol 16.7, Sodium 375.9, Carbohydrate 46.8, Fiber 9.6, Sugar 8, Protein 15.1
WINTRY VEGETABLE CRUMBLES
This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 14
Steps:
- Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
- Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
- For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
- To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.
Nutrition Facts : Calories 433 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium
VEGETABLE ROOT CRUMBLE
Ian's quarantine exchange recipe
Provided by Hazymay
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oven to 220 then roughlyt chop the sweet potato, carrots and parsnips and start boiling in 1.5 litres of water
- Roughly chop the leeks and add them to the boiling water 5 mins later
- Drain veg and place in a baking dish, keep the water and return it to the saucepan
- Crumble stock cubes int the water and boil until reduced by half
- Melt the goats cheese into the water
- When fully melted and combined pour over the vegetables n the dish
- Sprinkle the sweetcorn over the vegetables and leave to cool
- Rub the four and butter together with fingertips
- Grat the cheddar and mix with the flour and butter
- Cover the very with the crumble mixture and spread evenly
- Place in the oven until golden and melted
Tips:
- For the best texture, use a combination of vegetables with different cooking times. For example, carrots and potatoes take longer to cook than zucchini and mushrooms.
- If you don't have a food processor, you can grate the vegetables by hand. Just be sure to grate them finely so that they cook evenly.
- To make the crumble topping, you can use any type of flour you like. Whole wheat flour, almond flour, or oat flour are all good options.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
- Serve the veggie crumble with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Vegetable crumble is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber. With so many different variations, there's sure to be a veggie crumble recipe that everyone will enjoy.
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