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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