Savory crumble… yes, it’s a thing…and it’s gooood!

Filled with protein and vegetables this well balanced meal is delicious and a hit with all.



1kg of root veg (sweet potato, parsnips, swede, carrots etc) cut up into around 3cm square chunks.

2tsp paprika

1 tbs liquid smoke (optional)

a few springs of Rosemary

1cup white wine

500ml veg stock

1tbs olive oil

Vegan Crème Fresh with mustard (see ingredients below instructions)

Vegan Crumble mix (see ingredients below instructions)



  1. Cut veg and place in bowl and toss with oil, paprika, liquid smoke and seasoning and roast on 200C for 35-45 mins.
  2. Make ‘mustard crème fresh’ by blending all ingredients (listed below) in food processor until smooth and set aside.
  3. Place all the crumble mix ingredients (listed below) in food processor and pulse until crumble texture (don’t over blend… a few pulses will do!)
  4. Take the roasting pan out of the oven and put it on a hob and pour the white wine and stir for 30 seconds then add the stock and bring to the boil.
  5. Add crème fresh and stir until thickens slightly then pour the veg and sauce into casserole dish and top with the crumble.
  6. Cook for 30 mins on 200C.



Mustard crème Fresh:

400g silken tofu (can be bit more or less)

½ lemon juice

1 t bs maple syrup

pinch of salt

3TBS nutritional yeast

1tbs mustard Dijon



Crumble mix:

100g vegan butter

100g brown rice flour (or flour of choice)

50g oats

1 garlic clove finely chopped

1tsp rosemary

2tbs nutritional yeast flakes

salt and pepper