Vegetable ‘crumble’

I had a dish similar to this at a pub once and it was so yummy. So I wanted to recreate it at home. I remembered there was a paprika taste to it and so this was my main flavouring. I know what you must be thinking…. isn’t a crumble a dessert? Well technically yes, but I don’t see why we can’t eat it as a main dish too. Savoury flavours of course! I love the texture of this dish and I used almonds in my topping, along with some oats to give it an extra yummy taste.

I hope you like the recipe! I love it and it is such a lovely alternative to other vegetarian options out there! I think vegetarian food can be stunning and this meal just shows that. It also works really well making a big batch and freezing some. The best way I have found to freeze it is to package the crumble topping separate to the vegetable filling.


Recipe (serves 4)


100g plain flour

100g ground almonds

100g butter

50g grated parmesan cheese

50g oats

salt and pepper

30g pumpkin seeds

Vegetable Filling

1 big sweet potato about 500g

1 carrot

1 and ½ peppers

1 celery stick

1 red onion

100g aubergine

2 cloves of crushed garlic

2 and 1/2 tsp paprika

680g passata

100ml water

½ tbsp. chilli oil for sauce

tbsp. chilli oil and salt and pepper for baking the sweet potato

avocado oil for cooking

coriander to garnish



  • Preheat the oven to 2000C and place an oven tray with 1tbsp of chilli oil on in the oven to heat up.
  • Make the crumble topping first. Put the butter, flour and ground almonds in a large bowl and rub the ingredients together with your fingers until you get a breadcrumb consistency. Stir in the remainder of the crumble ingredients. Cover with cling film and put in the fridge until needed.
  • Cut the sweet potato into about 2cm pieces. No need to peel it but do wash it! Toss the potato pieces on the oiled tray from the oven. Add salt and pepper to it and bake in the oven for 20-25 mins.
  • Whilst that is cooking, peel and dice the carrot, celery and onion. Add to a medium heated pan along with some avocado oil. Also cut the aubergine and pepper into small chunks. Add these to the pan, along with the garlic. Cook until softened.
  • Add the paprika, passata, ½ tbsp. chilli oil and the water to the vegetables. Simmer until you have a thicker consistency and the flavours have developed (10-15 minutes).
  • Meanwhile bake the crumble topping spread out on a baking tray for 10-15minutes.
  • Take the sweet potato out of the oven when cooked and stir into the vegetable mix.
  • When everything is ready, serve onto dishes – the vegetable mix first, followed by the crumble topping. Finally, top with some fresh coriander.

P.S I’m so happy to announce that I’ll be doing BLOGMAS this year! Yes, a blog everyday up until Christmas! Make sure you subscribe so you don’t miss the exciting posts I’ve got planned. ?






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