Vegan hearty baked vegetable crumble. Easy recipe that brings an amazing taste and packed with good-for-you veggies.
Prep Time: 15 mins
Cook Time: 30 mins
4 medium white potatoes
1 tablespoon olive oil
1 small white onion, finely chopped
2 cups sliced mushrooms
1 eggplant, cubed
2 carrots, chopped
1 cup frozen green peas
small bunch fresh parsley, finely chopped
salt and pepper, to taste
For the Crumble:
50 g dairy-free butter
1/2 cup all-purpose flour
1/2 cup grated dairy-free cheese
1 teaspoon oregano
Peel potatoes and slice them into 5 mm thick slices. Add potatoes to a pot of lightly salted water and bring to a boil. Simmer for 15 minutes until potatoes are tender, drain and set aside.
Heat oil in a large frying pan over medium heat. Add onions and cook for 3-5 minutes or until golden brown. Add mushrooms, eggplant, carrots, peas and season to taste. Cook for 10 minutes stirring occasionally. Add parsley and cook for 3 minutes more. Transfer the vegetable mixture into a baking dish.
Preheat oven to 200°C. Make the crumble. Place all the ingredients into a food processor and pulse until it resembles coarse breadcrumbs.
Arrange potato slices in an even layer on top of the vegetable mixture. Spoon the crumble mixture evenly over the potatoes. Bake for 20-30 minutes. Serve warm and enjoy immediately.
Per serving: 234 KCALS | 9.2G FAT | 3.3G SAT FAT | 33.5G CARBS | 5.4G SUGAR | 7.1G FIBRE | 5.2G PROTEIN