Roasted Vegetable Crumble
A delicious vegan crumble recipe featuring roasted vegetables topped with a crunchy cheese-free crumble.
Ingredients
- ●2 large Roasting vegetables (such as sweet potatoes, carrots, and broccoli)
- ●1 sheet Flaky vegan pastry
- ●1 cup Mexican cheese substitute (such as Daiya)crumbly shredded cheese alternative
- ●1/2 cup Cheddar cheese substitute (such as nutritional yeast)nutritional yeast for cheesy flavor
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and chop the sweet potatoes, carrots, and broccoli into bite-sized pieces.
- 3
Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- 4
While the vegetables are roasting, crumble the flaky pastry into small pieces and set aside.
- 5
In a separate bowl, mix together the Mexican cheese substitute and cheddar cheese substitute.
- 6
When the vegetables are done, transfer them to a baking dish and top with the cheese mixture.
- 7
Top with the crumbled pastry and bake for an additional 15-20 minutes, or until the pastry is golden brown.
- 8
Serve hot and enjoy!