Fragrant Vegan Stuffing Balls
Ingredients
- 150 g pumpkin or butternut squash, peeled + cut into 1cm small cubes
- 1 large carrot
- 1 red pepper, seeds removed + cubed
- 1 small red onion, wedges
- 100 g cauliflower florets or celeriac, peeled + cubed
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1/4 cup pumpkin/sunflower seed mix
- Zest of 1/2 lemon
- Zest of 1/2 orange
- 4 vacuum packed cooked chestnuts (optional)
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tbsp psyllium husk powder
- 3 tbsp flax meal
- 1 tbsp fresh rosemary chopped or 1 tsp dried
- 1.5 tsp fresh sage, chopped or 3/4 tsp dried
- 1.5 tsp fresh thyme, chopped or 3/4 tsp dried
- 1 tbsp dried cranberries, apricots, or dates (optional)
Preparation
Preheat the oven to 200°C/180°C fan and line a baking tray with greaseproof paper.
Add the pumpkin, carrot, pepper, onion, cauliflower or celeriac, and garlic to a baking tray. Toss with 1 tbsp olive oil and a pinch of salt. Roast for 30 minutes or until soft. If the onions, peppers, or cauliflower start to cook too much, remove and set aside until the pumpkin is done.
After 24 minutes, add the seeds to a corner of the baking tray and cook for the remaining 6 minutes until golden.
Heat the remaining 1 tbsp of olive oil in a pan on low heat. Sizzle the herbs for 1-2 minutes until slightly crisp to enhance the flavor.
Method continued in the comments.
