All Simple Vegetable Recipes

How to Cook Creamy Vegetable Crumble

Creamy vegetable crumble

Buckwheat flour added to a microwave crumble mixture gives it a distinctive brown color and makes it look more appetizing. The crumble is soft in texture but very tasty.


  • 25g (1oz) sunflower margarine

  • 1 medium onion, finely chopped

  • 1 clove garlic, crushed

  • 225g (8oz) carrots, diced

  • 225g (8oz) peas

  • 1 small cauliflower, divided into florets

  • 30ml (2 tbsp) whole wheat flour

  • 300ml (1/2 pint) skimmed milk

  • 10ml (2 tsp) fines herbs

  • 1 bay leaf

  • For the topping:

  • 50g (2oz) oat flakes

  • 50g (2oz) buckwheat flour

  • 25g (1 oz) whole wheat flour

  • 15ml (1 tbsp) chopped fresh parsley

  • 50g (2oz) sunflower margarine

  • 30ml (2 tbsp) sunflower oil

  • 5ml (1 tsp) shoyu


  1. Put the margarine in a medium dish and put in microwave ‘FULL’ for 30 secs. Stir in the onion and garlic and cook for 1 min, 600 W (30secs 700W, 1 min 500W).

  2. Add the vegetables, cover and cook for 5 minutes, 600W (4 minutes 700W; 6 minutes 500W).

  3. Stir in the flour and cook full for 30 secs, then stir in the milk, herbs and bay leaf. Recover and cook for 2 minutes, 600 W(1.5 minutes 700W; 2.5 minutes 500W), then cook “medium” for 4 minutes, 600W (3 minutes 700W; defrost for 6 minutes, 600W), stirring once or twice.

  4. For the topping, mix the flakes, flours and herbs together, then rub in the margarine. Stir in the oil and shoyu.

  5. Cover the vegetables with the crumble topping and cook full for 8 minutes 600W (6.5 minutes 700W; 10 minutes 500W), giving the dish a quarter turn every 2 minutes.

  6. Leave to stand for 2-3 minutes before serving.

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