Vegetable Crumble Recipe

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Vegetable Crumble
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  1. Pre-heat oven: gas mark 6/400F/200°C.
  2. Heat the oil in a medium sized saucepan.
  3. Add the onion and garlic and fry until tender.
  4. Stir in the tomatoes, carrots, courgette, and mushrooms, along with the stock and seasoning.
  5. Reduce the heat, cover and simmer for 10 minutes.
  6. Add the chickpeas and cauliflower and cook for a further 5-10 minutes.
  7. Transfer to a 1.5 litre (3pint) ovenproof dish.
  8. Crumble topping:.
  9. Rub the margarine into the flour, stir in the cheese (and 25g salted peanuts if you'd like!).
  10. Sprinkle over the vegetables, levelling the surface.
  11. Bake for approximately 30 mins or until the surface is golden.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 795.23 Kcal (3329 kJ)
Calories from fat 277.04 Kcal
% Daily Value*
Total Fat 30.78g 47%
Cholesterol 26.25mg 9%
Sodium 5721.51mg 238%
Potassium 1044.68mg 22%
Total Carbs 100.01g 33%
Sugars 12.13g 49%
Dietary Fiber 9.6g 38%
Protein 23.87g 48%
Vitamin C 38.7mg 65%
Vitamin A 0.4mg 12%
Iron 6.1mg 34%
Calcium 243.3mg 24%
Amount Per 100 g
Calories 203.46 Kcal (852 kJ)
Calories from fat 70.88 Kcal
% Daily Value*
Total Fat 7.88g 47%
Cholesterol 6.72mg 9%
Sodium 1463.86mg 238%
Potassium 267.28mg 22%
Total Carbs 25.59g 33%
Sugars 3.1g 49%
Dietary Fiber 2.46g 38%
Protein 6.11g 48%
Vitamin C 9.9mg 65%
Vitamin A 0.1mg 12%
Iron 1.6mg 34%
Calcium 62.3mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
  • 20

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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