Vegetable Crumble

Just a quick recipe for all of you 🙂

Super quick, easy, healthy and delicious! ❤

Vegetable Crumble
(Serves 4)


This vegetable crumble is full of vitamins and minerals from the mushrooms and cauliflower. It makes a GREAT for any protein
(grilled chicken, turkey, tofu, ect)
I even mixed some of the left overs in cottage cheese and loved it! But I’m weird :)))


-1 medium cauliflower
-1  cup +3/4cup of sliced mushrooms (Can use less, I just really LOVE mushrooms)
-2-4 tablespoons of Earth Balance buttery spread **
– Salt and pepper to season

– 1 cup + 1/4cup whole wheat breadcrumbs**
-2 tablespoons of grated parmesan cheese
– 1tsp dried oregano and parsley
-Spray olive oil**


  1. Preheat oven to 450 degrees F
  2. Bring a large pot of water to boil with a dash of sea salt
  3. Clean your cauliflower and break it into smaller chunks. Cook in the boiling water for 4 minutes. Remove from heat and drain. Transfer it to a large, shallow dish that is oven-safe!!
  4. Melt your butter in a pan over medium heat. Add your mushrooms and cook for 4 minuets and make sure they are well coated. Remove from stove and top it on the cauliflower.
  5. In a separate bowl, mix all of the topping ingredients and pour it over the vegetables. Spray the top with some olive oil.
  6. Bake in the oven for about 15mins, or until the crumbs are golden brown. Serve after it cools!

**You can easily sub coconut oil, or ghee/butter for the earth balance! I just prefer earth balance 🙂
**If you don’t have breadcrumbs, you can put some whole wheat bread in the toaster, and blend in a blender
**Spray coconut oil works too, or put small dabs of butter/coconut oil on top.





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