Vegetable Crumble

This warming vegetarian crumble makes for a cosy dinner.

veggie crumble

Combine baked carrot, sweet potato and pumpkin with a creamy cheesy sauce, then top with breadcrumbs and you have our delicious Vegetable Crumble. Why not try it tonight?

Serves: 2-4
Time: 2 hours


  • 2 carrots
  • 1 sweet potato
  • 1/4 butternut pumpkin
  • 1 onion
  • 1 tablespoon olive oil
  • 1/4 teaspoon nutmeg
  • 1/2 cup breadcrumbs
  • 1/4 cup cheese to sprinkle


Cheese sauce

  • 25g butter
  • 1/8 cup flour
  • 3/4 cup milk
  • 1 cup tasty cheese, grated

Preheat oven to 200°C.

Cut the carrots, sweet potato and pumpkin into 3cm chunks, and the onion into wedges. Place the vegetables in a baking dish, drizzle with olive oil, sprinkle with nutmeg and season with salt and pepper. Bake, uncovered for one hour or until soft.

In the meantime make the cheese sauce by melting the butter in a saucepan. Add the flour and cook until the mixture bubbles. Stir in the milk, stirring until smooth and the sauce thickens. Remove from the heat and stir in the cheese. Season with salt and pepper.

Pour the sauce over the vegetables. In a separate bowl combine the breadcrumbs and cheese. Sprinkle over the vegetables and return to the oven and bake for 25 minutes.  



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