Mushroom and leek crumble

An old friend introduced me to this recipe, which has to be tasted to be believed. It’s deliciously moresih, super easy, and super nutritious. Far easier (and i think tastier) than homemade pie (I KNOW) and packed with flavour. You can add cheese or cheeze at the end to give it that one last boost of flavour, but that’s by no means necessary.

TRUST me when i say it sounds weird to have a savoury crumble, but believe me it works. The crumble topping is just butter and flour and seasoning, rather than the sugar which you would find in a fruit crumble

Serves 6

Prep: 45 mins

Cook: 30 mins

Difficulty: Easy


1x400g tin chopped tomatoes

2 tbsp tomato puree

1 carrot, chopped very fine

1 celery stick, chopped very fine

3x leeks, thinly sliced

6x garlic cloves, minced

400g mushrooms (i.e. closed cup, chestnut, button) thinly sliced

2 tbsp marmite

1 tbsp dijon mustard

1 tbsp wholegrain mustard

1tbsp sundried tomato paste/ minced sundried tomatoes

Sprinkling of dried or fresh green herbs i.e. thyme, basil, oregano, sage, rosemary,

For the crumble:



1 tbsp baking  powder

Salt and pepper

1tsp paprika

Sprinkling of dried herbs i.e. mixed herbs, herbs de provence, italian herbs

1tsp garlic granules


  1. Preheat oven to 220C
  2. Heat 1tbsp oil (or frylite) in a large pan
  3. Turn the heat down and sweat the celery, carrot, and leeks
  4. Once sweated down by 1/3, tip in the mushrooms and garlic
  5.  Stir in the tinned tomatoes, tomato puree, marmite, mustard, sundried tomato paste, and season
  6. Taste and add more seasoning if needed, leave to simmer
  7. Crumble the vegan margarine together with flour and 1tsp baking power, the paprika and a generous shake of salt and pepper
  8. Layer the mushroom and leek mix below the crumble
  9. Bake in a hot oven for 30 minutes, adding cashew parmesan for the last 5
  10. Serve with green beans, kale, or peas, or a sprinkling of cheeze

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