About this recipe: Sweetly flavoured, roasted vegetables topped with a savoury crumble that includes Parmesan, nuts, pumpkin and sunflower seeds for added texture and protein value, make an irresistible vegetarian meal.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Other root vegetables, such as parsnips, carrots and beetroot, cut into 3cm chunks, are also good cooked in this dish.
This was really tasty. The vegetables were tender and sweet and the topping was lovely and nutty. I added a handful of oats to the topping in place of some of the breadcrumbs. a lovely midweek supper idea - 23 Apr 2009
Very tasty, but make sure sweet potatoes are small chunks and that there is enough sauce,otherwise it can dry out in oven. - 21 Jan 2012
* Doubled the crumble topping. * Sprinkled 2 stock cubes over the mix before adding topping * Next time I think I'll cook the onion and potato for a bit longer - maybe 10 more mins. Other than that this was beautiful, loved the nuts in the crumble topping along with the sweet potato. - 20 Oct 2011