Vegan Savoury Vegetable Crumble Recipe

Vegan Savoury Vegetable Crumble Recipe

You might think of sweet, apple-filled desserts when you hear the word crumble, but crumbles can make great savoury dinners too!

Our savoury vegan crumble recipe is packed full of delicious golden vegetables and omega-rich walnuts for a wholesome vegan meal.

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This savoury vegetable crumble recipe is simple to prepare and bakes in the oven for an easy vegan dinner recipe.

Moreover, this vegetable crumble recipe is packed with vitamin A-rich golden carrots, sweet potatoes and butternut squash. 

Adding a delicious depth of flavour, the vegetable crumble is spiced with cinnamon and turmeric making it a tasty and healthy vegan meal. 

Finally, the savoury crumble topping is made from a blend of oats and walnuts that give it a wonderful crunchy texture. 

We like to serve this vegetable crumble with steamed broccoli and greens to compliment the richness of the crumble and spices. 

If you haven’t tried a savoury vegetable crumble before, bookmark this to your vegan recipe ideas and enjoy a new family-favourite vegan meal.

Total Time: 55 minutes

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4

Rating:  

Total Time: 55 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.5 0.5 Tbsp olive oil
  • 50 50 grams butternut squash, chopped
  • 37.5 37.5 grams sweet potato, chopped
  • 0.25 0.25 onion, chopped
  • 0.25 0.25 carrots, sliced
  • 0.25 0.25 tsp cinnamon
  • 0.0625 0.0625 tsp turmeric
  • 150 150 ml 1 pint vegan stock
  • 17.5 17.5 grams baby corn, halved lengthways
  • For the crumble topping:
  • 17.5 17.5 grams vegan margarine
  • 25 25 grams plain flour
  • 17.5 17.5 grams walnuts, roughly chopped
  • 1 1 tbsp porridge oats
  • salt and pepper

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Heat the oil in a large saucepan over a medium heat. Fry the butternut squash, sweet potato, onion and carrots for 5 minutes. Stir in the cinnamon and turmeric and cook for 2 more minutes. Pour in the stock, reduce the heat and simmer, stirring frequently, for 10 minutes. Stir in the baby corn.
  3. To make the crumble topping, rub the margarine into the flour in a mixing bowl, until it forms a breadcrumb consistency. Stir in the walnuts and oats until mixed thoroughly then season to taste with salt and pepper
  4. Transfer the vegetables into a 20-cm/8-inch square baking dish. Top with the crumble mixture and bake in the preheated oven for 20 minutes, or until warmed through and golden. Leave to cool for 5 minutes and then serve immediately.

Looking for more comforting vegan dinners?

Try our reader-favourite Mushroom Bourguignon recipe!

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Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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