Leftover Roast Vegetable Crumble

crumble

It is always difficult to be creative after Christmas with your recipes, especially when you have spent so long building up to the big day. And there is always lots of food to use up that you have no idea what to do with! This is one of my favourite, easy meals that is delicious and nutritious and uses all ingredients that you will already have in your cupboard! The nutty flavour of the rich sauce compliments the sweetness of the parsnips and the bitterness of the sprouts perfectly in my dish, but you could use any vegetables you have. And for me, the more topping the better as it really makes this feel like a substantial meal. Alternatively, if you are stuck for side dish ideas and you have guests, this would be a great option! Serves two-three as a main or four as a side!

Leftover Roast Vegetable Crumble
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free, dairy free
Serves: 4
Ingredients
  • 4 medium parsnips
  • Approx. 15 brussels sprouts
  • 1 cup frozen peas
  • 1.5 tsp honey/brown rice syrup
  • 2 tbsp olive oil
  • ½ cup cashews
  • ¼ cup walnuts
  • 1.5 cup water
  • 1 heaped tsp wholegrain mustard or apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1 tsp black pepper
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1 large garlic clove
  • 4 slices bread of choice (I used sourdough but you could use a gluten free option)
  • 1 tbsp seeds of choice (I used sunflower)
Instructions
  1. Preheat the oven to 180 degrees celsius
  2. Peel and chop the parsnips into batons and place in a large roasting dish
  3. Chop the sprouts in half and also add to the dish
  4. Drizzle 1 tbsp of the olive oil and 1 tbsp of the honey or syrup over the veg and bake for approximately 20 minutes until soft
  5. Alternatively, use leftover, pre-roasted vegetables
  6. Meanwhile, place the nuts, water, pepper, salt, garlic, mustard/vinegar and 1 tbsp of the nutritional yeast into a processor or high speed blender and blend until smooth
  7. Remove the roasted vegetables from the oven and either transfer to individual baking dishes or leave in one large dish and add the peas
  8. Pour the nut sauce mixture over the top and mix until well combined
  9. In a separate bowl, break the bread into breadcrumbs and stir in 1 tbsp of the nutritional yeast
  10. Add the other 1 tbsp of olive oil and mix until combined
  11. Spread the breadcrumbs over the top of the vegetables until they are evenly covered
  12. Drizzle with the other 0.5 tbsp honey or syrup and place back into the oven for about 10-15 minutes until the crumble is golden brown and crisp and the sauce is bubbling
  13. Serve immediately

 

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