Vegan sweet potato & veggie crumble. One of those dishes that can be a little tricky to get right: but when you do it’s worth it. The main problem is getting the crumble the right texture, tasty enough and having the sauce nice & juicy. Don’t skimp on the spices and savoury ingredients.
Crumble toppings. They can be boring if you don’t get it right. Made with all oats it doesn’t stick together well, but all flour can be a little dry and lacking in texture. This is a mix of the two – all wholemeal for great fiber, plus ground flax & other seeds for extra vitamins & omega 3s!
The veggies to use. You have a fairly free hand, but it’s worth having some creamy, veggie chunks along with beans, tomatoes, some onions, and carrots. I’ve used, sweet potatoes, but you could use swede, pumkin or parsnip – or even turnip for bulk. For beans I think cannelloni, but haricot would be ok, as would flageolet or pinto beans. Even black beans would work – but I think I like the cannelloni beans the best.
Make the crumble first and set aside so it’s ready to use as soon as the veggie sauce is finished. Once you’ve finished cooking all the veggies and the consistency is right – quite wet – it can be put straight in the dish(es). Spread the topping quickly while the dish is still warm & then it will be ready to go in the oven to finish cooking.
I’ve used whole cans to avoid waste, and this will make enough for 3 smallish 3 person servings or 1 large 9 to 10 serving dish. You can easily halve the ingredients for this sweet potato & veggie crumble for 5.
Sweet Potato Veggie Crumble
- 1 deep rectangular Pyrex dish
- 3 small rectangular Pyrex dishes
The Crumble topping
- 120 g rolled oats 90
- 150 g wholemeal flour 90
- 70 g omega rich seed mix 45
- 130 g vegan margarine 90
- 3 fl teasps veg stock 3
- 3 heap teasp nutritional yeast 3
- 70 g vegan cheese optional 45
- 2 heap teasp herbes de provence 1.5
- 2 flat teasp black pepper 1.5
The savoury veggie filling
- 550 g Sweet potato 1 large one
- 15 g Garlic 4 cloves roughly
- 500 g cannellini beans 2 cans worth
- 200 g Onions 1 medium
- 150 g carrots 2 medium
- 150 g red pepper 1 medium
- 800 g tinned tomatoes 2 cans worth
- 1 whole umami stock cube
- 1 whole veg stock cube
- 30 g cold pressed olive oil enough to saute the veggies
- 1 teasp onion powder
- 1 teasp garlic powder
- 1 teasp paprika
- 1 teasp red peppercorns ground
- 1 heap teasp dried oregano
- Weigh all the ingredients directly into a food processor,
- and using the plastic rubbing in blade pulse mix the ingredients until you have a crumbly but slighy moist mixture. Set aside for later.
- chop the onions, and garlic, and being sauteeing.
- Chop the carrots into fairly small pieces and add to the mix. 1cm is a rough guide.
- chop the sweet potatoes into slighly larger, but still fairly small pieces 1/2 inch or 1.5cm is a rough guide. Add to the mix
- chop the peppers into fairly small pieces - add to the mix
- keep sauteeing and stirring reasonably often - adding a little extra oil - not too much and a little water to help stop it from sticking.
- After around 15 minutes of cooking, add in all the spices and also the tinned tomatoes. You will need to add a little extra water too - we are aiming for sloppy but not runny.
- simmer very gently for another 10 minutes stirring often as it will tend to burn if you don't.
- Divide and pour into the dishes you are going to use - it want's to be 3/4 full - leaving just enough space for the crumble topping. It will be around 730 of stew mixture if doing the 3 dish version, 1,100g for 2 dishes and 2200g for one large dish.
- Sprinkle the crumble topping evenly over the filling - don't tamp it down just level it with a fork if necessary. 180g each if 3 dishes, 270g for 2 and 540g for one large dish.
- You can add some extra melty grated cheese on top and some herbs if you wish. I didn't this time in the pictures, but will try that next time. Cook for around 35 to 40 minutes at 180°C Fan oven.
- It should be lightly browned when cooked and bubbling all through.
- this makes enough filling and topping for 3 of my rectanglular pie dishes.
- Each pie dish would serve 3 generous portions, or 4 modest portions.
- If you made one large dish, it would easily serve 10 to 12 depending on the portion size.
- Or it would make 2 medium sized dishes that would serve between 5 & 6 each.
- If you give modest portions, just bulk up on the veggies or other accompaniments.