I had a yen to make a vegetable crumble today with a Christmas theme. So I gathered together as many seasonal things as I had, and this is what I came up with. It just happens to be vegan and dairy free if that is of interest.
- Crumble Topping
- 100ml vegetable oil, £1.09/litre, 11p
- 100g value flour, 55p/1.5kg
- 75g oats,75p/1.5kg, 6p
- 85g pack value stuffing, 19p
- 40g dried cranberries, £1/100g, 40p
- 50g walnuts, £2.22/200g, 55p
- 180g pack chestnuts, £1
- 150g carrots, 500g/30p 9p
- 100g onion, chopped, 5p
- 150g red cabbage, 1.3kg/90p, 10p
- A Bramley apple, £1.20/4, 30p
- 150g parsnips, £1.15/kg, 17p
- A spoonful dark brown sugar (optional)
- Mix all the topping ingredients together and put to one side
- Saute all the root vegetables and the apple in a little oil until soft. You really need to do this, the vegetables won’t cook through once the crumble is assembled. Once they are soft, add the chestnuts, which have been halved.
- Season well with salt and pepper. Taste. If it is a little too acidic, add a spoon of dark brown sugar.
- Put the base in an oven proof dish and pile the topping over it
- Bake at 190C for about half an hour
- If you have any available, a crisp green vegetable goes well
Per serving, Serves 6
Cals 488, Protein 6g, Fat 26g, Carb 55g
Cost 51p per serving
I had a portion for lunch today and was really pleased with it. The stuffing didn’t give as much herby flavour as I was expecting, so I’d add a teaspoon of mixed dry herbs if you have any.
You can flex just about everything with this. Add more or less cabbage, leave out the parsnips, add more or less chestnuts etc etc. I quite fancy one made with just braised red cabbage.
Any root vegetable you have will work well here. If you have seeds of any description, a spoon or two in the topping is delicious, I like sesame and sunflower
The original vegetable crumble has cheese in the topping, so you could add some Stilton to keep the Christmas theme.
Use whatever nuts you have to hand, Brazil nuts are Christmassy, or even salted cashews.
Add a bayleaf in the base if you like, or fine chopped rosemary in the topping, or lots of fresh sage leaves. A couple of tablespoons of parsley in either the base or the topping would be lovely.
This feeezes beautifully either cooked or uncooked. You could freeze, cooked, in individual portions if that suits, and you have a lovely home made ready meal, already calorie counted, and ready to pop in the microwave or oven.