Easy gut-loving vegetable crumble

easy vegetable gut loving pie

Easy 6 vegetable gut-loving vegetable crumble

A simple and delicious 6 vegetable pie with feta and bulgur crumble that will fill your belly and feed your healthy microbes. Packed with nutrients and fibres, it contains a balanced combination of all macronutrients which makes it a complete meal. The bulgur and feta crumble is a nutritious option to potato mash. Vegetables can be rotated according to seasonality. Vegan requirements? Switch the feta cheese for vegan cheese. A family favourite!
Prep Time 45 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Gut-friendly
Servings 4


  • 1/2 white cabbage shredded
  • 2 leeks cut lengthwise
  • 2 carrots shredded
  • 1 punnet chestnut mushrooms chopped
  • 2 sweet potatoes, medium shredded
  • 4 garlic cloves chopped
  • 2 tbsp pumpkin seeds roasted
  • 1 pack peta cheese crumbled
  • 2 cups bulgur cooked
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger


  • Peel and shred all vegetables except garlic and mushrooms (I used a food processor but it can also be done manually).
  • Chop garlic and mushrooms finely and brown in a little olive oil. Add the spices.
  • Add all shredded vegetables to the garlic and mushroom mix. Cover with a lid and let the vegetables cook in their own juices for about 15min stirring occasionally. Season to taste.
  • Cook the bulgur according to instructions. Rinse under cold water to stop it from further cooking.
  • Open the feta cheese and crumble it with your hands.
  • When soft but still firm, place the vegetable mix onto an oven-proof casserole dish. Top it up with the feta and cooked bulgur.
  • Bake at 200 degrees until the bulgur crust is golden brown.
Keyword gut-friendly recipe, meatfreemondays, microbiome-boosting recipe, plant-based family meal, plant-based recipe, vegan recipe, vegetarian, vegetarianmeal

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