Savoury crumble is always a winner. It’s perfect for a big Sunday lunch with all the trimmings. While the meat eaters are chewing on whatever it is they chew on, you can bask in the splendour of this lovely, light vegan alternative. You can serve it with roast potatoes, vegetarian gravy and all the trimmings. It’s also delicious with a fresh, crisp salad and, as ever, it’s a great treat for your lunchbox (you know we love a good lunchbox).
We ate our savoury crumble in Bibi’s garden – at a table therein, obviously – with friends on a bright, sunny day in the company of friends and family. We can safely say that it is an excellent carb loading dish (we did a 10 mile run together the next day and positively skipped along). We can also state without fear of contradiction that the carnivores in our company were positively rhapsodic about their vegan lunch, which was rather pleasing 🙂
if you’re not quite ready for a vegan crumble, try our vegetarian Celeriac and Sweet Potato Crumble instead. It’s just as tasty.
- FOR THE FILLING:
- Half a head of celeriac
- 2 parsnips
- 2 sweet potato es
- 2 heaped teaspoons fresh oregano (or 1 teaspoon dried)
- Large pinch of grated nutmeg
- 1 red onion, roughly chopped
- 2 cloves garlic, finely sliced
- 400g soya yoghurt
- 1-2 teaspoons miso
- 1 vegan stock cube
- 1 tablespoon oil for frying
- Black pepper to taste
- FOR THE CRUMBLE:
- 140g porridge oats
- 100g wholemeal flour
- 80G vegan margarine
- 40g sesame seeds
- 40g sunflower seeds
- 2 tablespoons nutritional yeasts
- Pinch salt
- Preheat oven to 190C / Gas 5 / 375F/ 180 fan.
- Cut the celeriac, parsnip and sweet potato in smallish chunks – 2-3cm square. Steam for 15 minutes (or until tender but not mushy).
- Gently saute the red onion and garlic in the oil for 5 minutes. Remove from the heat and crumble in the stock cube. Stir well.
- Add the soya yoghurt, 1 teaspoon of miso, nutmeg, herbs and black pepper. Adjust to taste, adding more miso if necessary (soya yoghurt is naturally quite sweet so you may need more miso than you would normally use to balance that out).
- Stir the yoghurt mixture in with the steamed vegetables, stirring well so that everything is well coated.
- Place the mixture in an ovenproof dish.
- To make the crumble, place the porridge oats, wholemeal flour, vegan margarine and salt in a large bowl.
- Rub with fingertips until it resembles very course breadcrumbs.
- Mix in all of the other crumble ingredients.
- Spread the crumble mix on top of the vegetables in the ovenproof dish.
- Cook for about 35 minutes until the crumble is golden on top. Check frequently and place a sheet of foil over the top if it's browning too quickly.
This looks delicious. But does it really take over five hours to make and bake?
It does if you forget to switch the oven on… 😉 Thanks for flagging that up – duly edited. It now takes 35 instead of 305 minutes!