Thursday 13 May 2021

Hearty Vegetable Crumble - Recipe! #NationalVegetarianWeek

Did you know that it is National Vegetarian Week? It is running from the 10th to the 16th of May. 

We try to fit in at least one veggie meal to our meal plan most weeks. Sometimes the meals go down really well and my family love them but then other times they say "this isn't right, where's the meat?".

Packed full of your favourite vegetables this Hearty Vegetable Crumble is a versatile meal which can be changed depending on what’s in season.

Hearty Vegetable Crumble


For the filling:

Approximately 600g of mixed vegetables.
1 Onion (chopped)
200g Chestnut Mushrooms (quartered)
1 Butternut Squash (chopped into small chunks)
100g Kale
For the sauce.
50g Butter
1 Garlic Clove (crushed)
50g Plain Flour
400ml Milk
2 tsp Sage
Pinch Salt
For the Crumble.
200g Wholemeal or Plain Flour
100g Butter (chopped into pieces)
50g Grated Cheese
30g Porridge Oats
Handful of Sunflower Seeds

1. Preheat the oven to 200˚C (Fan 400˚C, Gas Mark 6).

2. First make the crumble by putting the flour into a large bowl and adding the butter. Using your fingers ‘rub’ together the ingredients until it looks like breadcrumbs. Stir in the oats, cheese and sunflower seeds. Leave to one side.

3. In a large pan fry the onion until soft in a little butter, then add all other vegetables and the sage. Cook on a low heat for 10 minutes.

4. In a small pan, heat the butter until melted and then add the crushed garlic. Add the flour and keep stirring for a minute, making sure it doesn’t burn. Slowly add the milk a little at a time, while constantly stirring. The sauce will thicken.

5. Add the sauce to the vegetables then cook for a further 15mins on a low heat.

6. Place in an oven proof dish and then evenly sprinkle the crumble on top. Cook for 30 minutes or until the crumble is golden brown.

7. This recipe is very versatile so you can try different vegetables depending on the season.

This feeds four to five people and takes around 30 minutes to prepare and 40 minutes to cook.

Recipes belong to Carr’s Flour and you can find out more information on their website.


  1. This is something I would really love. I'm not sure it would go down with the rest of the family though. We used to do vegetarian week, but now we just try to add in the odd vegetarian week whenever we can. There are so many options these days. I think rustling up something like a vegetable crumble is a great idea. x

  2. Now this looks amazing. I'm always on the lookout for ways to get more veggies in the kids and this is perfect. x