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    You are in: Home / Recipes / Vegetable Crumble Recipe
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    Vegetable Crumble

    Average Rating:

    3 Total Reviews

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    • on November 17, 2006

      I used swede, broccoli, carrots, zucchini and mushrooms. The end product was OK but a bit dry - if I make it again I would definitely serve some type of sauce with it. I didn't serve anything with this, and I think that that was probably a wise decision as it is very filling.

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    • on May 02, 2006

      This made up very well. I used leek instead of asparagus and dropped the cauliflower. I decided to use half the amount of tomatoes. It appealed to the adults, teens, and the baby.

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    • on April 26, 2006

      I loved this recipe! I'm always looking for healthy vegetable side dishes and this is a keeper. I forgot to add the sunflower seeds, but I won't next time! I used carrots, mushrooms, celery, zucchini, bell peppers, and broccoli. I think almost any combo of veggies would work. I was a little confused about which ingredients were the Crumble ingredients, but other than that it was great!

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    Nutritional Facts for Vegetable Crumble

    Serving Size: 1 (379 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 358.5
    Calories from Fat 129
    Total Fat 14.3 g
    Saturated Fat 5.2 g
    Cholesterol 16.6 mg
    Sodium 375.9 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 9.6 g
    Sugars 8.0 g
    Protein 15.1 g


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