Root veg in a tomato sauce, topped with oats, cheese and salted peanuts, just 25p a portion
Vegetable Casserole & Dumplings, 46p a serving
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Vegetable Crumble is a family favourite in our house.

The girls liked it when they were still living at home, and my husband loves it, he’ll always enjoy it whenever it’s on offer. Made using ordinary root vegetables with a really lovely topping.

 

vegetable crumble base

The base can be any vegetables that you think will work, I’ve tried loads of different combinations and like all of them so far

Variations

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

If you don’t have any cheese, leave it out, the crumble will still taste lovely

 

vegetable crumble for a budget dinner

Vegetable Crumble

Root veg in a tomato sauce, topped with oats, cheese and salted peanuts, just 25p a portion
0 from 0 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dinner, Lunch
Cuisine: English
Keyword: family, root vegetables
Servings: 6
Cost per portion 25p
Calories: 454kcal
Author: Thrifty Lesley
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Ingredients

Topping

  • 100 ml vegetable oil 14p from a 1 litre bottle
  • 100 g flour 3p – any of the own brand bags at 45p/1.5kg
  • 75 g oats  6p – 75p/1.5kg
  • 100 g cheddar 50p – Asda mature cheddar £4.98/kg
  • 50 g salted peanuts 12p – Asda 48p/200g

Base

  • 340 g potatoes 16p – Asda £1.18/2.5kg
  • 340 g carrots  27p – 80p/kg
  • 100 g onion chopped, 5p – Asda 98p/2kg
  • 400 g tinned tomatoes  29p – any of the own brands
  • 3 tbslp parsley fine chopped, optional
  • 2 bay leaves optional

Instructions

  • Mix all the topping ingredients together and put to one side
  • Saute all the root vegetable in a little oil until soft. You really need to do this, once you add the tomatoes, the potato and carrot don’t seem to soften any more, and boiled onion is not the flavour we are after here.
  • Put the base in an oven proof dish and pile the topping over it
  • Bake at 190° for about half an hour  click here to start a 30 minute timer 
  • If you have any available, a crisp green vegetable goes well

Notes

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
If you don’t have any cheese, leave it out, the crumble will still taste lovely
Got a great recipe? How about submitting it to appear on Thrifty Lesley!

Nutrition

Nutrition Facts
Vegetable Crumble
Amount Per Serving
Calories 454 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 18g113%
Cholesterol 18mg6%
Sodium 278mg12%
Potassium 820mg23%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 7g8%
Protein 13g26%
Vitamin A 10400IU208%
Vitamin C 27mg33%
Calcium 210mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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vegetable crumble, a fabulous budget meal

 

 

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Vegetable Casserole & Dumplings, 46p a serving
Baked Marmalade Sponge, 13p a serving, Meal Plan 1