A delicious cheesy vegetarian savoury crumble recipe made with leeks and butterbeans. This vegetarian crumble is a perfect meat free meal. It’s comforting, satisfying and delicious.
What is a savoury crumble?
A crumble is a meal that is baked in the oven with a crumbly topping made of a mixture of flour, butter and sometimes oats or nuts. Most crumbles are sweet and have sugar added so a savoury crumble simply has the sugar omitted and is designed as a savoury lunch or dinner rather than a pudding or dessert.
This recipe for a savoury crumble using leeks is (if I do say so myself) an absolute triumph. It’s really, really delicious. I’ve always loved leeks, which is lucky because not only does my dad grow lots of them but they also appear throughout their long season (November to April) in my weekly vegetable bag.
Combined with hearty potatoes, butter beans and tasty Wensleydale cheese the leeks really come into their own. This dish is a perfect winter warmer. It makes a great vegetarian main course and would also work well for a veggie Christmas dinner.
In my vegetarian savoury crumble I’ve used breadcrumbs instead of flour and added Wensleydale cheese for a delicious touch.
This savoury crumble is much easier to make than you might think, and it can all be done in one pan, saving on the washing up too. This is a major bonus for me seeing as I seem to spend half my life washing up.
What to serve with this vegetarian savoury crumble
This crumble is filling enough to be served on its own. However it’s delicious with vegetables on the side. Steamed carrots and broccoli go down well here but sautéed cabbage, green beans or kale would also work well.
How to make savoury crumble with leeks, butterbeans and Wensleydale cheese
Savoury crumble with leeks, butterbeans and Wensleydale cheese
A delicious cheesy vegetarian savoury crumble recipe made with leeks and butterbeans. This vegetarian crumble is a perfect meat free meal. It's comforting, satisfying and delicious.
- 30 g butter
- 2 large leeks trimmed and sliced
- 2 medium potatoes peeled and cut into small dice
- 1 400g tin of butter beans drained and rinsed
- 1 tsp dried sage
- 200 ml vegetable stock
- Small handful of fresh parsley finely chopped
- 50 g Wensleydale cheese grated
For the crumble
- 100 g white breadcrumbs
- 50 g Wensleydale cheese grated
- 40 chopped hazelnuts
- 40 g oats
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Heat the butter over a medium heat in a large heavy-based saucepan. If you use one that you can also put in the oven then you can do the whole lot in the same pan.
Add the leeks. Fry for a minute or two then reduce the heat to low and cover the pan. Cook for five minutes, stirring occasionally, until beginning to soften. Add the potatoes, stir well, cover and continue cooking for 10 minutes. Stir occasionally.
When the potatoes are just soft stir through the sage, beans, parsley and vegetable stock. Bring to the boil and continue to cook for a couple of minutes. Remove from the heat and crumble or grate over the Wensleydale.
To make the crumble simply mix together all the ingredients in a bowl then pour over the top of the leek mixture in the dish. If you wish you can add some butter to the topping as well.
Bake in the centre of the oven for 30-35 minutes until the top has browned. Serve with some greens.
If you like this you might like these leek, pear and parsnip cakes.
I used Nigel Slater’s courgette crumble recipe to work out the proportions for the crumble.
I am entering this recipe into the competition being run in December 2015 by British Leeks to create a leek recipe.