Roast Vegetable Crumble

Roast Vegetable Crumble

Roast vegetable crumble

Roast Vegetable Crumble

We really enjoy a meal that can be shared, like our Roast Vegetable Crumble. There is something about the delight that comes from sharing food with one another. During both lockdowns we’ve sat down to eat as a family even more than normal. We’ve also been making extra portions for the freezer, but now, on Thanksgiving week, we’re making extra portions to share with friends and neighbours that we can’t be with right now. This roast vegetable crumble portions up beautifully to drop round to a friend, or surprise a family you know and take the whole lot!

Serves – a crowd! 6-10 depending on how hungry they are.


For vegetable filling

1 small cauliflower 

2 large sweet potato – cut into cubes

2 large carrots – finely diced

1 red capsicum – cut into cubes

200g brown mushrooms – stalks removed and cut into quarters

Avocado oil


Cinnamon – pinch of

For cheese sauce

2 cups cashew nuts

1 1/2 cups water

Pinch turmeric

1-2 Tbsp mustard

3 Tbsp savoury yeast (nutritional yeast)


For parsley crust

150gm bread crumbs (I toasted our keto buns and then whizzed them into breadcrumbs)

20gm parsley finely chopped

1/2 tsp cinnamon

Salt and Cracked Pepper to taste


Preheat the oven to 170C

Vegetable Filling – Cut your cauliflower into florets and place in a processor to make into a breadcrumb/rice texture.

Tip out into a baking dish and season with salt and pepper. Drizzle avocado oil over and place in the oven for 10 minutes.

Remove and set to the side.

In another baking/roasting dish, place your prepared vegetables, drizzle with a good glug of avocado oil and season with salt and pepper and a sprinkle of cinnamon.

Place in the oven and roast until the vegetables are tender.

Cashew Cheese – Place all ingredients in your blender and blend until smooth. 

Crumble – Combine the bread crumbs with your chopped parsley and seasonings. Mix together well.

Assembly – Mix together your cauliflower crumb through the roast vegetables in one of the roasting dishes used. Spoon the cashew cheese sauce over the vegetable mixture. Finally sprinkle the parsley crust over the top. Bake until warmed through and the crust is just crunchy. Nourish – grow, cook ENJOY!

Change it up – 

  •  Sub out the cauliflower and use 2 cups of cooked quinoa.
  • Replace some of the sweet potato for pumpkin
  • Try adding parsnips
  • Replace the cashew cheese with a ready brought cream cheese and thin it with a little nut milk, to make a thick cheese sauce.
  • You could add a clove of crushed garlic into your crumb mix if desired.
Roast vegetable crumble
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December has arrived

December has arrived

The 1st of December is here, and with that brings our daily posts for the month of December. Follow our blog over the coming days for inspirational ideas and tips as well as some delicious recipes in the lead up to the festive season.
Our online shop is now stocked with our limited edition baubles as well as our Christmas Hamper Gift Box. If you would like your gift wrapped add this in the note when ordering.
We look forward to sharing the festive season with you.

From Ineke and the team at Nourish x

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Christmas Wishes and a Final Recipe

Christmas Wishes and a Final Recipe

To all our wonderful readers, we hope you have a special Christmas with family and friends.
Take time to relax and enjoy each moment with those around you.
We look forward to sharing some more recipes and articles with you after Christmas.
Here is one final recipe that is great to quickly whip up for guests or to enjoy as a healthy mid-morning or mid-afternoon snack – our Stuffed Medjool Date recipe.

Christmas Blessings,  Ineke x

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