Best Savoury Crumble (Vegetable Crumble with Oats)
![Savoury Crumble with Vegetables and Oat topping](https://wellbeingbarista.com/wp-content/uploads/2022/09/vegetable-crumble.jpg)
Why You’ll Like It
- Savoury Crumble – The crunch of a crumble without the sugar.
- All Vegetables – Vegan friendly
- Gluten-free with Oats – Perfect for those like me who cannot eat a lot of pie crust but still love the crunchy feel.
Tips
- Make sure all veggies are cooked until tender.
Variations
- To give more consistency to the crumble you can also add breadcrumbs.
- To make it more crunchy you can add shelled and chopped walnuts or pistachios
- Vary the vegetables used, depending on your taste and the season.
Storing the Vegetable Savoury Crumble
- Store it for up to 3 days in the refrigerator covering it.
- To freeze, I recommend omitting the crumble topping and freezing the cooked veggies separately. When ready to use, thaw them and prepare the crumble from scratch.
How to Serve the Savoury Vegetable Crumble
I love to serve this as a side with a main full of protein. For a meatless dinner, I love to serve it with halloumi, caciocavallo or saganaki. Another option is serving with a dip like tzatziki or hummus or alongside a high-protein vegetarian soup.
If you’re a fish lover you can serve alongside the crispy squid with aioli or air-fried salmon.
Meat lover? I haven’t tried it but I recommend it alongside the chicken escalopes with tzatziki!
Health Info
- Calories: 411.94
- Sugar: 8.67
- Sodium: 269.19
- Fat: 20.07
- Carbohydrates: 50.91
- Fiber: 7.85
- Protein: 10.27
Description
Ingredients
- 3 potatoes
- 4 carrots
- 3 courgettes
- 2 peppers
- 5 tomatoes
- ¼ cup vegan butter or your butter of choice for dairy eaters
- 3 tbsp vegan cheese or Parmesan for dairy eaters
- 2 cups oat flour or your preferred choice
- ½ onion
- 1 parsley to taste
- 4 tbsp extra virgin olive oil
- salt to taste
Instructions
STEP 1 – PREPARE VEGETABLES
- Wash the potatoes, carrots, courgettes, peppers and tomatoes.
- Peel the potatoes and cut them into chunks or thick slices.
- Grate the outermost layer of the carrots and remove the ends, then cut them into slices.
- Steam the carrots and potatoes and let them soften for 10-15 minutes.
- Meanwhile, cut the courgettes into slices, as well as the tomatoes, and cut the peppers into pieces, removing the stem and seeds.
STEP 2 – SAUTE VEGETABLES
- Fry half an onion cut into thin slices in 1 tbsp of extra virgin olive oil, together with a sprinkle of chopped parsley.
- Pour in all the vegetables, leaving the tomatoes for last, adding them 5 minutes from the end of cooking.
- Add salt and let them mix their flavors for about 15 minutes.
- Let the cooking water evaporate, to prevent the crumble from having too much liquid at the bottom.
STEP 3 – PREPARE THE CRUMBLE
- Add the butter cut into chunks, the flour, and the grated Parmesan cheese into a bowl.
- Add the salt and pepper, and start working the mixture with your hands, until you get large crumbs.
- Let it rest for a quarter of an hour in the refrigerator.
STEP 4 – ASSEMBLE + BAKE THE VEGETABLE CRUMBLE
- Dry the vegetables from any excessive water.In a pan, greased on the bottom, arrange the vegetables and cover them with a layer of crumble, compact and uniform.
- Bake for 30 minutes at 180 ° C, until it is golden on the surface, and serve hot.
What To Serve the Vegetable Crumble?
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![panko crusted salmon](https://wellbeingbarista.com/wp-content/uploads/2023/07/panko_crusted_salmon_ina_garten-150x150.jpg)
![Nandos Peri Peri Chicken](https://wellbeingbarista.com/wp-content/uploads/2022/02/nandos-peri-peri-chicken-1-150x150.jpg)
![fried chicken meatballs](https://wellbeingbarista.com/wp-content/uploads/2023/05/fried_chicken_meatballs_with_mayonnaise-150x150.jpg)
![olive garden meatballs with marinara sauce](https://wellbeingbarista.com/wp-content/uploads/2023/02/meatballs-with-marinara-150x150.jpeg)
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