Very Veggie Crumble Recipes

VERY VEGGIE CRUMBLE

Very Veggie Crumble image

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

Ingredients

1 (1 lb) package baby beans and carrots vegetable mix, thawed
1 red bell pepper, cored and cut into 1/4 inch thick strips (about 1 cup)
4 tablespoons butter
4 ounces emmenthaler cheese or 4 ounces swiss cheese, cubed
1/2 cup Italian breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme

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

Vegetable Crumble image

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

Ingredients

1 cup asparagus
1 cup broccoli
1 cup carrot
1 cup cauliflower
1 garlic clove
1 onion, sliced
1 tablespoon butter
1/2 cup grated cheese
1 cup zucchini
1 cup mushroom
1 tablespoon olive oil
1 cup raw oats
1 tablespoon sunflower seeds, toasted
1 slice whole wheat bread, made into crumbs
425 g canned tomatoes
1 teaspoon basil

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

Wintry vegetable crumbles image

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

Ingredients

400ml vegetable stock
450g celeriac , peeled and diced
3 carrots , peeled and diced
3 small sweet potatoes , peeled and diced
2 leeks , sliced
200ml tub crème fraîche
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme leaves
50g butter , diced
50g plain flour
50g ground almond
50g parmesan , grated
25g flaked almonds

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

Vegetable Root Crumble image

Ian's quarantine exchange recipe

Provided by Hazymay

Time 45m

Yield Serves 4

Number Of Ingredients 0

Ingredients

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

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