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#MeatLessMonday recipes: Green crumble

#MeatLessMonday recipes: Green crumble

green crumbleforweb

Packed full of nutrients to lift your spirits, this colourful vegan dish from The Medicinal Chef, Dale Pinnock, fuels the body and soothes the mind


‘I know this sounds a bit hippyish, but it really is a very moreish dish; even the most hardcore vegetable dodgers seem to warm to this one, which is magnesium and B vitamin-packed.’

Serves 2

570g mixed green vegetables (leeks, peas, courgettes and cabbage work well)
42g garlic butter
Leaves from a small bunch of parsley, roughly chopped
Leaves from a few sprigs of mint, chopped
Sea salt and freshly ground black pepper
Porridge oats (no need to weigh, you’ll see why)
3-4 tsp finely grated parmesan cheese


1 Preheat the oven to 190°C/375°F/gas mark 5.

2 Sauté the green vegetables in the garlic butter for eight to 10 minutes, until all the vegetables begin to soften. Stir in the herbs and season with a little salt and pepper. Transfer the greens to a baking dish.

3 Now it’s time to add the oats. The reason I don’t bother with weight here is that there is so much variation in baking dish size; being too rigid with weight can lead to an oat layer that is way too thick or too thin. So, sprinkle enough oats over the top to give you a topping about 5mm thick. Sprinkle over the parmesan and season with a little salt and pepper.

4 Bake at the top of the oven for about 15 minutes, or until the crumble is golden and crunchy.

5 Serve with a side salad.

For more mood-boosting meals, check out Anxiety & Depression: Eat Your Way to Better Health by Dale Pinnock (Quadrille, £14.99). Photography by Martin Poole.


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