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    You are in: Home / Recipes / Very Veggie Crumble Recipe
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    Very Veggie Crumble

    Very Veggie Crumble. Photo by mersaydees

    1/1 Photo of Very Veggie Crumble

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Kit^..^ty Of Canada's Note:

    This is a light vegetable dish compared to the ones with sauces, I prefer the lighter taste. Recipe from First magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat broiler to high.
    2. 2
      In large saucepot, bring 4 quarts, salted water to a boil.
    3. 3
      Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
    4. 4
      Transfer vegetables to 7 cup casserole dish.
    5. 5
      Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
    6. 6
      Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.

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    Ratings & Reviews:

    • on November 07, 2008

      45

      I used cauliflower, carrots, and cauliflower, and doubled the amount. Even so I thought there were too many breadcrumbs and used only about 1/3 of a cup of the mixture that I made. It was also plenty cheesy for me. Very tasty and we will be making again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2008

      55

      I'm so glad I chose to make this for our Thanksgiving dinner! I used a frozen blend of carrots, broccoli and cauliflower and added the red bell pepper strips, as suggested in the recipe. I used gruyere, which was smoked and blended nicely with the Italian breadcrumbs. Because I was bringing this dish to my in-laws I had to prepare the veggies ahead of time - I undercooked and drained them well, placed them in my casserole dish and put it in the fridge. Then I prepared the topping in my Cuisinart and put it in a separate container. About a half hour before we planned to eat I put the veg's in m-i-l's oven to warm through and, once hot, I added the topping and put the dish under the broiler. It was so good that my b-i-l had seconds and both my s-i-l and m-i-l asked for the recipe. When I described it to my co-worker she wanted the recipe too. Oh, and it sure added a beautiful splash of colour to the table. ( : Thank you so much for sharing your recipe, Kitty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2008

      55

      I used frozen organic vegetables, emmenthaler, and leftover packaged Pepperidge Farm stuffing mix that my food processor turned into bread crumbs in step 6. Loved it, and so easy! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Very Veggie Crumble

    Serving Size: 1 (58 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 191.1
     
    Calories from Fat 130
    68%
    Total Fat 14.4 g
    22%
    Saturated Fat 8.6 g
    43%
    Cholesterol 41.4 mg
    13%
    Sodium 294.9 mg
    12%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.5 g
    6%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    beans and carrots vegetable mix

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