Veggie Crumble

Name: Veggie Crumble
Yield: Makes 4–6 portions
Ingredients: 60 g (2 oz/½ cup) chopped walnuts; 1 tomato, chopped; 1 red (bell) pepper, chopped; 1 courgette (zucchini), chopped; 1 pinch of salt; 1 tablespoon chopped thyme leaves; 1 tablespoon raw pumpkin seeds; 40 g (1½ oz/¼ cup) rolled oats; 60 g (2 oz/¼ cup) pumpkin seeds; 125 ml (4 fl oz/½ cup) olive oil; 20 g (¾ oz) basil leaves; 1 sweet potato, peeled and chopped; 4–5 mushrooms, chopped; 1 big tomato, chopped; 1 courgette (zucchini), chopped; 2 tablespoons olive oil; 2 small onions, chopped; 2 celery stalks, chopped; 1 carrot, chopped

Preparation info

Makes
4–6
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Make this once and keep some for later or for a take-away for lunch. This is the perfect batch-cook type of dish that just keeps getting better and better.

Ingredients

2 tablespoons olive oil
2 small onions, chopped
2 celery stalks, chopped

Lunch
Main course
Savoury
Gluten-free
Vegan

Method

Preheat the oven to 200°C (400°F/Gas 6).

Heat the olive oil in a large saucepan over a medium heat and start adding your base vegetables one at a time in the order listed and frying them until they are all soft, stirring occasionally.

While the veggies are frying, prepa