Root Vegetable Crumble with Sunflower Crust

Root Vegetable Crumble with Sunflower Crust

This banging vegetable crumble recipe was conceived by our chef Steve and our founder Sarah for Jamie Oliver's new Veg focused TV show Meat Free Meals. It's not only delicious but uses nutritional yeast or 'nooch' as it is nicknamed to create the cheesy taste and was the first time Jamie had used this plant-based staple in his cooking. The filling in the TV show was purple as we used beetroot as one of the root veg. This gorgeous version cooked, styled and photographed by our friends at Sustainable Kitchen and Clive Sherlock Photography uses pumpkin, carrots and squash, hence looks orange! When you make it for tonight's dinner - what colour will yours be? 


Serves 4 (in individual crumble dishes or 20 x 25cm tray bake)


600g Mixed Root Vegetables such as Beetroot, Carrots, Swede, Parsnip, Turnip or Sweet Potatoe. Your choice! 

600g Butternut Squash (small)

250 millilitres plant milk - oat milk works well. 

240g tin Butterbeans

40g Nutritional Yeast

1 tablespoon Dijon Mustard

1 Onion

3 cloves Garlic

1 tablespoon Olive Oil

Crumble Topping

200g Sunflower Seeds

2 tablespoon Nutritional Yeast

2 tablespoon Extra Virgin Olive Oil

½ teaspoon Flaky Sea Salt

½ teaspoon Cracked Black Pepper


1. Preheat the oven to 180C/gas mark 4.

2. Place the butternut squash straight into the oven on a baking tray. Cook for 45 minutes until soft through to the centre, the outside of the butternut will bubble and caramelize during cooking.

3. Meanwhile, prepare the rest of your vegetables. Cut the mixed root vegetables into 1cm square dice.  Dice the onion into 1cm pieces. Roughly chop the garlic.

4. Heat up the tablespoon of olive oil in a saucepan over a medium to low heat. Add the diced onion, garlic and root vegetables to the pan. Cover with a lid and cook for 5 minutes, stirring the vegetables every couple of minutes. Cook until the vegetables are soft and tender to the centre. Taste them to check.

5. Toast your sunflower seeds in a dry pan over a medium heat for 5 minutes until lightly browned on the outside and their nutty aroma is released. Remove them from the pan and pop them into a blender with the nutritional yeast, olive oil, salt and pepper. Blend until crumbly.

6. By now, the butternut should be cooked. Check that it is soft through to the centre with a skewer or thin knife. If cooked, remove the butternut from the oven and cool until safe to handle.

7. Cut the butternut squash in half and scoop out the seeds with a spoon, these can go into the compost, or be saved for roasting as a snack. Use the spoon to scoop out the flesh of the butternut and put into the blender along with the butterbeans, nutritional yeast, Dijon mustard and plant milk. Blend until you have a smooth cheesy sauce.

8. Mix the cheesy sauce with the diced vegetables. Place into your baking dish(es). Top with the sunflower crumble. Bake in the oven for a further 10 minutes until your tops are golden and crunchy.

N.B. If you’re feeling extra fancy, you can serve the crumble inside the butternut squash case. It’s a bit fiddly getting the flesh out without breaking the sides, but well worth the effort.


Food styling and photography by our friends over at Sustainable Kitchen in conjunction with Clive Sherlock Photography

Follow Clive Sherlock Photography on Instagram

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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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