6 small red onions, quartered
1lb/450g sweet potatoes cut into 3cm chunks
2 tablespoons olive oil
1 garlic clove, crushed
2 teaspoons fresh thyme leaves
2 large courgettes cut into 3cm slices
2oz/50g parsnips cut into 3cm chunks
2oz/50g carrots cut into 3cm chunks
12oz/350g plum tomatoes, quartered lengthways
3oz/75g wholemeal flour
1oz/25g butter, cooled and diced
1 1/2oz/40g fresh wholemeal breadcrumbs
1 1/2oz/40g vegan cheese grated
1oz/25g mixed chopped nuts
1oz/25g sunflower seeds
1oz/25g pumpkin seeds
Preheat the oven to 190°C/gas 5. Put an ovenproof dish, preferably in the oven and allow it to heat for 10 minutes. Combine the onions, carrots, parsnips and sweet potatoes in a bowl, drizzle over 1 tbsp of the oil and gently toss to coat. Tip into the heated dish and roast for 30 minutes, turning the vegetables after 15 minutes.
Blend the remaining oil with the garlic and 1 teaspoon of the thyme in the bowl. Add the courgettes,and tomatoes, and gently toss to coat. Tip into the dish and roast for a further 20 minutes.
Meanwhile, put the flour in a bowl and rub in the butter using your fingertips. Sprinkle over 1 tablespoon cold water and mix together with a fork to make large crumbs. Stir in the breadcrumbs, vegan cheese, nuts, seeds and remaining thyme.
Sprinkle the crumble mixture over the vegetables. Bake for 15–20 minutes until the topping is golden brown and all the vegetables are tender. Remove from the oven and leave to stand for 3–4 minutes before serving.