Easy 6 vegetable gut-loving vegetable crumble
Belén
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 mins
Cook Time 45 minutes mins
Course Main Course
Cuisine Gut-friendly
- 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