Vegetable Crumble

Name: Vegetable Crumble
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Ingredients: 35 g sunflower seeds; 1 tbsp fridge cold butter, cubed (or use coconut oil, if vegan); 2 tbsp wholegrain flour (use buckwheat or plain gluten-free, if necessary); 25 g oats (use gluten-free, if necessary); 2 tbsp grated Cheddar (or vegan cheese); 2 tbsp grated Cheddar (or vegan cheese); 1 tbsp fridge cold butter, cubed (or use coconut oil, if vegan); 1 tsp mixed dried herbs; handful of frozen peas (about 40g); ½ × 400 g tin of butter beans, drained and rinsed; 80 ml cream (dairy or oat cream works best); 80 ml cream (dairy or oat cream works best); 2 tbsp wholegrain flour (use buckwheat or plain gluten-free, if necessary); 2 tbsp wholegrain flour (use buckwheat or plain gluten-free, if necessary); squeeze of fresh lemon juice; 2 tbsp chopped fresh parsley; 1 tbsp olive oil; 1 clove garlic, crushed; 1 leek, trimmed and finely sliced; ½ white or Savoy cabbage, outer leaves discarded, thickly sliced; ½ white or Savoy cabbage, outer leaves discarded, thickly sliced; 80 ml cream (dairy or oat cream works best); 1 tsp Dijon mustard

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

This is such a joy of a dish. As with so many of the recipes in this book, it is designed to be versatile, so use what vegetables you have to hand. Mushrooms and carrots with fresh tarragon is another variation I often make, for example. If you want to batch cook and freeze it, it’s best to make (and freeze) the topping and base separately. Assemble and cook on the day you want to eat it.

Ingredients

Gluten-free
Vegan
Breakfast

Ingredients

Method