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Veggie Crumble

RRP: Plant Based

Veggie Crumble

Serves 4 - 6 People

Prep time: 30 minutes

Cooking time 30 minutes



olive oil

2 small yellow onions

2 celery stalks chopped

1 carrot chopped

1 sweet potato chopped

4 -5 mushrooms chopped

1 tomato chopped

1 courgette chopped

Pepper & Tomato Sauce

1 pepper chopped

1 tomato chopped


1/4th cup 60 grams chopped walnuts

1/4th 40 grams cup oats

1 tbs of raw pumpkin seeds

1 tbs of fresh thyme

pinch of salt

Basil Pesto Drizzle

20 grams of fresh basil

1/2 cup 125 ml of olive oil

1/4the cup 60 grams of pumpkin seeds

pinch of salt


Start by pre heating your oven to 200 degrees celsius.

Add a good amount of olive oil to a big pan on medium heat and start adding your base vegetables one by one and fry off on medium heat until nice and soft with occasionally stirring.

While the veggies are frying off prepare your sauce by adding pepper and tomato to the 600ml vitamix container and blending until you get a lovely smooth sauce. Once done add to the vegetable mix and let it simmer for a further ten minutes.

In the meantime make the crumble topping by adding the ingredients to the 225ml vitamix container and pulse until you get a nice crumbly texture. Once dine set aside.

For the basil pesto drizzle add all your ingredients to the 225ml vitamix container and blend until you have a lovely smooth mixture perfect for drizzling. Set aside.

The vegetable mix should now be nice and soft and fully incorporated with the pepper and tomato sauce. Transfer the mixture into and oven proof dish, top off with the crumble mixture and put into the oven for thirty minutes until you have a lovely crisp topping.

Once the Veggie crumble has cooked ladle into a dish and top off with a good drizzle of pesto and serve with a nice side salad.

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