Confit parsnip and carrot crumble
- Published: 8 Nov 22
- Updated: 18 Mar 24
Got a vegan guest for Christmas? This vegetable crumble for one makes a hearty and impressive Christmas main. Slow-cooked root veg and beans sit in a creamy, plant-based sauce, finished with a flavoursome crumble topping.
Create a plant-based festive menu with more vegan Christmas recipes.
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Serves 1 -
Hands-on time 15 min. Oven time 1 hour 10 min
Nutrition
- Calories
- 982kcals
- Fat
- 66.6g (10.9g saturated)
- Protein
- 19.3g
- Carbohydrates
- 66.5g (19.1g sugars)
- Fibre
- 19.9g
- Salt
- 0.3g
delicious. tips
Strain the leftover oil and keep in a glass jar. Use it in place of olive oil for cooking and it will add the flavour of the infused aromatics.
This recipe is easily doubled (or tripled) if you want it to serve two or three people.
Once you’ve assembled the crumble it will keep, covered, in the fridge for up to 2 days, or you can freeze it for up to 3 months. Continue from step 4 cooking straight from the fridge or, if freezing, add about 10 minutes to the cooking time.