Crumble vegetables

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  • Large onion: 1
  • Celery small: 1 rod
  • Turnip small: 1
  • Leeks (white part): 1/2
  • Curgetes: 2
  • Rosemary: 4 branches
  • Fresh Tofu (on sale in shops of asian products or fruit chinese): 200 g
  • Vegetable broth: 300 ml
  • The kernels of hazelnuts: 50
  • Breadcrumbs (lactose-free): taste.
  • Salt: taste.
  • Pepper: taste.
  • Olive oil: taste.


Chop the onion and celery. Cut off the turnip into very thin slices, and the leeks, and the curgetes in rings.

Remove the leaves from the branches of rosemary. Discard the branches and chop finely the leaves (getting about a tablespoon).

Sting the tofu into small cubes.

Cook the onion and celery in olive oil. When the onion is transparent, add the turnips and the leeks, as well as about 50 g of small cubes of tofu and two-thirds of chopped rosemary. Stir well and cook on a low heat.

When the vegetables are almost cooked (about 20 minutes), add the curgete and 200 ml of vegetable broth and cook for another ten minutes. Withdraw

from heat and season with salt and pepper.

However, grind the nuts. Join the hazelnut ground to the bread crumbs, along with the rest of the leaves of rosemary, stirring well. Add the remaining 150 g tofu and 100 ml of vegetable broth. Season with salt and pepper, mix well and set aside.

Place the mixture of vegetables in a plate to go in the oven. On top, to have the crumble, covering the entire surface. Sprinkle with a little olive oil.

Put in the oven to 190 during 40 minutes. Serve with a salad mixed.

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