Skip to main content
Freistyle

Autumnal oven veggies with vegan feta

Prep: 15 minCook: 30 minTotal: 45 minServings: 4 portions

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 
  • 1 raw beetroot 
  • 2 shallots 
  • 3 Tbsp chickpeas  (from a jar/can)
  • 200 gr vegan feta (e.g. from Soyananda )
  • 3-4 Tbsp olive oil 
  • 1 Tbsp maple syrup
  • 2 Tsp salt
  • 1 Tsp paprika powder
  • 1-2 pinches of pepper
  • 3-4 twigs of fresh rosemary 
  • Zest 1/2 orange (organic)  (optional)

Instructions

  1. Put baking paper on a baking tray and preheat the oven to 200°C (392°F)
  2. Wash and cut the potatoes in quarters
  3. Slice the carrots in stripes, cut the Brussels sprout in halfs
  4. Peel the beetroot and cut it in pieces
  5. If necessary peel the pumpkin (you can eat Hokkaido with skin) and dice it
  6. Cut the shallots in stripes
  7. Put everything on the baking tray, rinse the chickpeas and add them as well
  8. Sprinkle the veggies with oil, maple syrup and herbs and mix well
  9. Add fresh rosemary and if you like orange zest on top
  10. Bake for 20 minutes and turn the veggies around after 10 minutes
  11. Crumble the feta with your hands and sprinkle it on top of the veggies
  12. Bake for an additional 10 minutes until everything turns slightly brown
  13. Serve with hummus, sauerkraut or other dips of your choice

Source: frei-style.com/autumnal-oven-veggies-with-vegan-feta-2