Veggie-Filled Blankets: Plant-Based Holiday Delight
Ingredients
- 240g squash, peeled and cut into 1cm cubes
- 2 medium carrots
- 1/2 red pepper and 1/2 yellow pepper, seeds removed and cubed
- 1 small red onion, wedges (optional)
- 2 cloves garlic
- 2 tbsp EVOO (Extra Virgin Olive Oil)
- 1/4 cup pumpkin/sunflower seed mix
- 6 vacuum-packed cooked chestnuts (optional)
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 3/4 tbsp psyllium husk powder
- 6 tbsp flax meal
- 1 tbsp fresh rosemary, chopped or 1 tsp dried
- 1 tbsp fresh sage, chopped or 1 tsp dried
- 1.5 tsp fresh thyme, chopped or 3/4 tsp dried
Optional Extras
- 1 tbsp dried apricots, chopped
- 1 tbsp coconut aminos
Preparation
Preheat the oven to 200°C (180°C fan) and line a baking tray with greaseproof paper.
Add pumpkin, carrots, peppers, and optional onion and garlic to the tray. Toss with 1 tbsp oil and a pinch of salt. Roast for 30 minutes or until soft. If onions or peppers start to cook too much, remove and set aside. After 24 minutes, add seeds to a corner of the tray and cook for the remaining 6 minutes.
Heat the remaining 1 tbsp oil in a pan over low heat. Sizzle the herbs for 1-2 minutes until crisp.
Add roasted veggies, seeds, psyllium, ground flax, sizzled herbs (reserving a little oil for the top), roasted garlic (minus skins), chestnuts/dried fruit, salt, and pepper. Pulse until soft. Allow to stand for 5-10 minutes to let the flax and psyllium firm up, then roll into mini sausages.
Make thin ribbons of parsnip using a veggie peeler. Wrap sausages with 3-4 ribbons and place back on a greaseproof tray. Brush with reserved herb oil.
Bake for 25-30 minutes until golden, turning once. Allow to cool to firm up.
