Spicy Winter Vegetable Crumble

food Nov 13, 2016

I frequently talk at vegan fairs and events. It’s a brilliant way for me to talk to people about raising their nutrient intake, taking care of their health and increasing their vibration through raw, plant-based foods. I also love discovering new vegan products. Unfortunately there is often nothing for me to eat at vegan fairs, as most foods are rich in wheat, processed ingredients and sugar.  

So I was delighted to find Meatfree Martha at the Bournemouth Vegan Show. Meatfree Martha was founded by Karen, who had discovered a niche for good, real, home-cooked, vegan meals, I was happy to try her vegetable crumble. It was delicious and I have to say, it was the first time ever I felt comfortable and happy to eat at something non-raw at a fair. 

But I personally do better on a raw diet. So the idea of creating something similar kept niggling at me. This is how I create recipes. I taste something I like, I mull it over in my head for a few days, imagining what could go into a dish like this if it was raw, and then when I have a fairly good idea, I spend a day in the kitchen. Usually with some good music to accompany me.  

And I have to say, the result was a delight. Tasty, filling and comforting on a cold Winter's evening. This is a dish I will make often, particularly as the recipe serves 4-6 people. So here it is for you!

I normally make all my recipes in my Thermomix, because it’s the fastest way for me to produce a meal. However, I deliberately created this with a food processor, so I knew you can make it at home as well. I used the large grater disk to grate the vegetables, and chopped the other ingredients with the blade. You could even make this recipe if you only have a Nutri-Bullet. Grate the root vegetables by hand, chop the sun dried tomatoes, pepper and spinach by hand, and blitz the nuts and seeds in the Nutri Bullet. 

I think you will love this recipe. It’s a wonderful winter dish in the raw kitchen. You can of course use other vegetables, such as sweet potato or squash and courgette. Or kale instead of the spinach. Let me know how you get on, and which vegetables or variations you created.  

Spicy Winter Vegetable Crumble

Serves 4-6 

For the vegetables

200g/2 medium carrots, grated

100g/1 medium parsnip, grated

200g/1/2 small celeriac, grated

50g/1 cup packed spinach

50g/1 small red pepper

10 sun dried tomatoes, soaked overnight, drained and chopped

1/2 cup sunflower seeds, soaked overnight

1/2 cup pumpkin seeds, soaked overnight

1/2 cup walnuts, soaked for 20 minutes

1 tablespoon Tamari

1 teaspoon sea salt

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

Black pepper

1 large tomato, halved and sliced

1 tablespoon extra virgin olive oil

Place the spinach, red pepper, sun dried tomatoes, sunflower seeds, pumpkin seeds, walnuts, Tamari, sea salt, coriander and cayenne pepper into a food processor. Add a few turns of freshly ground black pepper.
Process all ingredients to a consistency of rice or couscous
Add the pulp to the grated vegetables and mix well. Massage the vegetables with your hands to soften them and release some liquid. 
Pour the mixture into a shallow casserole dish, spread it out and press it into the dish.
Mix the sliced tomato with the olive oil and lay the slices onto the crumble. 
Place the dish into the dehydrator at 52ºC/125ºF and dehydrate at this temperature while you make the crumble. 

For the crumble

1 cup sprouted buckwheat

1 cup raw sprouted raw oat flakes or sprouted oats*

2 tablespoons raisins, soaked for 30 mins

3 tablespoons nut pulp (almond or hazelnut pulp from making nut milk)

1 tsp lemon juice

1 tablespoon coconut oil or olive oil

pinch of sea salt 

You can get Activated Raw Oats from: Raw Living

Alternatively you can also just use ordinary porridge oats. Just keep in mind that they are not raw. Go for organic and gluten free in any case!


Drain the raisins, but reserve the liquid.
Place the raisins, sprouted buckwheat, oats, nut pulp, sea salt, lemon juice, and oil of our choice into the food processor and pulse a few times to turn into a crumble.
Add 1 or 2 tablespoons of the raisin liquid to add moisture and make the mix crumbly.
Spread the mix onto a non stick dehydrator sheet and place into the dehydrator.
Reduce the temperature to 46ºC/115ºF and dehydrate for 4-6 hours.
Finishing the dish

Remove the casserole dish and the crumble from the dehydrator. 
Spread the crumble onto the vegetables and press down with your hands. 
Return to the dehydrator for another hour at 52ºC/125ºF.

If you don't have a dehydrator, make this in the oven on the lowest setting.

Serve with a cashew herb sour cream and a large mixed salad. This dish keeps in the fridge for 2-3 days and can also be frozen. 

Herbed Cashew Sour Cream 

260g (2 cups) cashews soaked for 30 minutes,
rinsed and drained
350ml (1. cups) filtered water

2 teaspoons cider vinegar

1/2 teaspoons sea salt

3 tablespoons chopped, fresh herbs (coriander, parsley, chives, mint)

Blend all ingredients except the herbs until completely smooth and creamy.
Add the herbs and mix well. 
Keeps in the fridge for 3-4 days and also freezes well.


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