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Autumnal oven veggies with vegan feta
Autumnal oven veggies with vegan feta – a delicious and healthy meal which only requires a baking tray!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Beilage, Hauptgericht
Keyword:
einfach, Feta, gesund, Herbst, Kartoffeln, Kürbis, Ofengemüse, schnell, Vegan
Servings:
4
portions
Author:
Verena Frei
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
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
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