14 OCTOBER 2019
Autumnal oven veggies with vegan feta
EQUIPMENT
- Baking oven
INGREDIENTS
- 300-400 gr (10.5-14 oz.)small potatoes
- 1/4 (approx. 200 gr/7 oz.) pumpkin e.g. Hokkaido
- 3-4 carrots
- 150 gr (5 oz.)Brussels sprouts
- 1raw beetroot
- 2shallots
- 3 Tbspchickpeas from a jar/can
- 200 gr vegan feta e.g. from Soyananda
- 3-4 Tbsp olive oil
- 1 Tbspmaple syrup
- 2Tspsalt
- 1 Tsppaprika powder
- 1-2 pinches of pepper
- 3-4 twigs offresh rosemary
- Zest 1/2 orange (organic) optional
INSTRUCTIONS
- Put baking paper on a baking tray and preheat the oven to 200°C (392°F)
- Wash and cut the potatoes in quarters
- Slice the carrots in stripes, cut the Brussels sprout in halfs
- Peel the beetroot and cut it in pieces
- If necessary peel the pumpkin (you can eat Hokkaido with skin) and dice it
- Cut the shallots in stripes
- Put everything on the baking tray, rinse the chickpeas and add them as well
- Sprinkle the veggies with oil, maple syrup and herbs and mix well
- Add fresh rosemary and if you like orange zest on top
- Bake for 20 minutes and turn the veggies around after 10 minutes
- Crumble the feta with your hands and sprinkle it on top of the veggies
- Bake for an additional 10 minutes until everything turns slightly brown
- Serve with hummus, sauerkraut or other dips of your choice
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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