Ready in: 30 to 60 mins
Empty your vegetable drawer into this hearty meal that friends and family will love. If you’ve never tried a savoury crumble before, you’re in for a treat! Recipe extracted from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, Hardback & EBook). Photography: Dan Jones
Ingredients:1 tbsp sunflower oil
1 onion, peeled and roughly chopped
1 garlic clove, peeled and crushed
1 medium courgette, diced
1 red pepper, sliced
6 cherry tomatoes, halved
10 green beans, sliced
1 tsp herbes de Provence
1 tsp dried rosemary
400g tin chopped tomatoes
generous pinch of sea salt flakes and black pepper
For the crumble topping:100g plain flour
50g rolled oats
2 tbsp shelled walnuts, roughly chopped
2 tbsp vegan butter
zest of 1 unwaxed lemon
- Preheat the oven to 200C/400F/Gas 6. Heat the oil in a large saucepan over a medium–high heat and cook the onion for 2 minutes until softened. Add the garlic, courgette, red pepper, cherry tomatoes, and green beans and sprinkle in the herbes de Provence and rosemary. Cook for a further 2 minutes, then tip in the chopped tomatoes, and season with the sea salt and black pepper. Simmer for 10 minutes.
- In the meantime, make the crumble topping. Mix the flour, oats, and walnuts in a bowl, then rub in the vegan butter until the mixture resembles breadcrumbs. Stir through the lemon zest, then spoon evenly onto a baking sheet. Bake for 8–9 minutes, until golden.
- Spoon the vegetable mixture into a serving dish, then sprinkle over the crumble topping just before serving.
- Adding chopped walnuts to the topping gives extra crunch and a toasted flavour. It also works well with pumpkin seeds, sunflower seeds, and mixed chopped nuts.