Very Veggie Crumble
Discover comfort food with a healthy twist in our Very Veggie Crumble, a delightful plant-based casserole bursting with vibrant flavors and a golden, cheesy topping. This crowd-pleasing recipe combines a medley of sautéed vegetables—think tender carrots, zucchini, red bell peppers, and broccoli—simmered in a savory tomato and herb sauce. The star of this dish is its irresistible crumble topping, made with a mix of flour, rolled oats, sharp cheddar cheese, and buttery goodness, baked to perfection. Ready in just an hour, this vegetarian main course is ideal for weeknight dinners or potluck gatherings. Serve warm with a fresh parsley garnish, and watch it disappear from plates! Keywords: veggie crumble, vegetable casserole, vegetarian dinner, cheesy crumble topping, plant-based comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium zucchini, diced
- 1 large red bell pepper, diced
- 2 cups broccoli florets
- 1 14-ounce can canned diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup all-purpose flour
- 0.75 cup rolled oats
- 0.5 cup cheddar cheese, shredded
- 0.5 cup unsalted butter, chilled and cubed
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
Add the garlic and cook for an additional 1 minute until fragrant.
Stir in the carrots, zucchini, red bell pepper, and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the canned diced tomatoes, vegetable broth, tomato paste, thyme, oregano, salt, and black pepper. Stir to combine and simmer for 10 minutes to allow the flavors to meld.
While the vegetable mixture simmers, prepare the crumble topping. In a mixing bowl, combine the flour, rolled oats, cheddar cheese, and chilled butter. Use your fingers or a pastry cutter to mix until the mixture is crumbly and resembles coarse sand.
Transfer the vegetable mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the crumble topping evenly over the vegetable mixture.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crispy.
Remove the Very Veggie Crumble from the oven and let it cool slightly before serving.
Garnish with chopped fresh parsley before serving if desired.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 4033 mg | 175% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 50.1 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 927 mg | 71% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4190 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
