Vegetable Crumble

Vegetable Crumble

This lasted one day in our house. 24 hours. Not a minute more. It was so delicious that between Jake and I it was gone in a flash. I got this recipe from my “1000 Vegetarian Recipes from Around the World” cookbook. I actually altered the recipe to the one you see below to make it vegan! And it was still yummy! Also, almonds are expensive so we used walnuts for the topping instead and it came out just fine. The great thing about this recipe is it is a good base recipe. You can take this and sub in other veggies (like broccoli, cauliflower’s healthier looking sister, for instance) or add more than one type of veggie (if you’re strapped for time this would be a good moment to pull out a bag of frozen California mix veggies). No matter what you do this will still taste good. And we all need recipes like that in our lives. In fact, I think pretty much everyone has a recipe similar to this one somewhere in their mental box. I know my mother has one that I grew up eating quite often (it’s tasty and easy too). Do you have your own version of this recipe? What do you do differently?

Vegetable Crumble
1 cauliflower, cut into florets
2 tablespoons sunflower oil
4 tablespoons all-purpose flour
1 1/2 cups plain soy milk
1 1/2 cups canned corn kernels, drained
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 cup nutritional yeast
5 slices Veggie Galaxy cheddar “cheese”
salt and ground black pepper

for the crumble topping:
scant 1/2 cup whole-wheat flour
2 tablespoons Earth Balance butter
1/4 cup rolled oats
1/4 cup blanched walnuts, chopped

1. Preheat the oven to 375F. Cook the cauliflower in a large pan of lightly salted boiling water for 5 minutes. Drain well. Reserve the cooking water.
2. Heat the oil in a pan and stir in the flour. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and gradually stir in the milk and 2/3 cup of the reserved cooking water. Return the pan to the heat and bring to a boil, stirring constantly. Cook for about 3 minutes until thickened. Remove the pan from the heat.
3. Stir in the corn, parsley, thyme ad half the Cheddar into the sauce and season to taste with salt and pepper.
4. Fold in the cauliflower, then spoon the mixture into an ovenproof dish.
5. To make the topping, place the flour in a bowl and rub in the butter with your fingertips till the mixture resembles bread crumbs.
6. Stir in the oats, almonds, and remaining Cheddar.
7. Sprinkle evenly over the veggies.
8. Bake for 30 minutes or till top is golden brown. Serve hot.


9 thoughts on “Vegetable Crumble

    • Cauliflower is always a good idea. If you want to un-vegan this, just use real cheddar instead of the veggie slices and nutritional yeast.

  1. This is the second recipe using cauliflower I’ve seen today on my blogs. The other was a cream soup but this also seems very tasty. 🙂 Definitely keeping it in mind.

  2. Oh, tasty. You say that everyone has a similar recipe, but I don’t. We are not vegans here, but I can easily substitute in the milk and cheddar we always have handy. I have been looking for a good veggie side-dish (since I don’t have a garden to work with during the winter and can’t serve fresh). This should fit the bill. Thank you so much for sharing. And your pictures are beautiful, too.

    • My picture quality comes and goes depending on the day. I really need a better camera but I’m also a grad student. haha! You can DEFINITELY sub in regular milk and cheddar for this. I’m not vegan, but I like to make easy vegan stuff and post it to remind people that it’s really not that hard to make yummy vegan food. I figure somewhere out there a vegan will thank me someday when they’re presented with an eatable dish at a friend’s house who before didn’t realize how easy it really is to cook vegan. 😉

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