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Vegetable crumble (vegan, gf recipe)

Preparazione 10 min
Cottura 10 min
Tempo totale 20 min
Porzioni 4


For the vegetables:

  • 400 g vegetables (e.g. zucchini, eggplant, cherry tomatoes in summer - carrots, broccoli, beetroot in winter)
  • 1 onion
  • 1 tbsp vegetable shortening (palm oil free)
  • q.s. sage leaves
  • q.s. rosemary
  • q.s. salt
  • q.s. pepper

For the crumble:

  • 100 g flour (whole wheat or rice)
  • 2 tbsp sunflower seeds
  • 50 g vegetable shortening (palm oil free)
  • q.s. thyme
  • 1 pinch salt


  • Cut the onion into thin slices and fry it gently in a pan with the vegetable spread or olive oil.
  • Add the vegetables cut into small cubes, salt, pepper, sage and rosemary leaves to taste, cover with a lid and simmer on low heat for 10 minutes.
  • Combine the flour with thyme leaves, salt and cold margarine cut into cubes. Mix quickly with a fork to get a crumbly dough. Add in the sunflower seeds, mix briefly and allow the crumble to cool in the fridge.
  • Grease lightly an 8 inch baking pan (or four small pots), pour the vegetables into it and top with the crumble. Bake at 360°F for 30 minutes (20 minutes for the single pots).