Vegetable Crumble


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

Resoundingly satisfying and filling, this creamy one-pot dish is the perfect family meal. Don’t be deterred by the number of onions: they are sweet, delicious and a tasty reminder of how neglected a vegetable they are.

PREPARATION: 20 minutes
COOKING: 40 minutes, once the cheese sauce is made


  • 90 ml (3 fl oz) olive oil, plus extra for oiling
  • 650 g (1 lb 7 oz) pearl onions, peeled but left whole
  • 250 g (9 oz) kale, sliced, tough stalks removed
  • 2 garlic cloves, finely chopped
  • 1 quantity cheese sauce
  • a splash of vegan white wine (optional)
  • 1 x 400 g (14 oz) tinned cannellini beans, drained and rinsed
  • 1 tablespoon chopped thyme or 1 teaspoon dried thyme
  • finely grated zest of 1 lemon
  • sea salt flakes
  • freshly ground black pepper
  • 150 g ( oz) ciabatta or sourdough, torn
  • 1 tablespoon nutritional yeast


Heat 2 tablespoons of the olive oil in a pan and cook the onions over a medium heat, shaking the pan frequently, until browned. Add a splash of water and reduce the heat to very low. Cover and sweat for a further 10 minutes, or until soft.

Meanwhile, heat 2 tablespoons of the olive oil in a frying pan and add the kale and garlic. Stir-fry over a medium–high heat until the kale is tender, about 1 minute. Set aside.

Heat the oven to 190°C (375°F/Gas 5). Warm the cheese sauce, adding a splash of wine or a little water to achieve the consistency of double cream. In a large mixing bowl, gently combine the cheese sauce, onions, kale, beans, thyme, lemon zest and salt and pepper. Taste for seasoning: beans need lots of salt. Transfer to a lightly oiled ovenproof dish measuring 25 x 18 cm (10 x 7 inches) or similar.

Blitz the ciabatta or sourdough in a blender or food processor to crumbs. Add the nutritional yeast and remaining olive oil and pulse to combine. Sprinkle the crumbs over the creamy vegetables to completely cover. Cook for 25–30 minutes until the top is golden and the sauce bubbling. Serve immediately.