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Veggies in Blankets by @modernfoodstories
A plant-based version of the traditional pigs in blankets. Made with veggies, herbs and spices.đ
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đđđ â¨
â INGREDIENTSâ
240g squash, peeled + cut into 1cm cubesâ
2 medium carrotâ sâ
1/2 red pepper + 1/2 yellow pepper, seeds removed + cubedâ
1 small red onion, wedgesâ (optional)â
2 cloves garlicâ
2 tbsp EVOO @filippoberio_ukâ
1/4 cup pumpkin / sunflower seed mix @munchyseedsâ
6 vacuum packed cooked chestnuts (optional) @merchantgourmetâ
1/2 tsp salt or to taste @cornishsea_saltâ
1/4 tsp black pepperâ @bartingredientsâ
3/4 tbsp psyllium husk powder @wearerawlivingâ
6 tbsp flax meal @nutriseedukâ
1 tbsp fresh rosemary, chopped or 1 tsp driedâ
1 tbsp fresh sage, chopped or 1 tsp driedâ
1.5 tsp fresh thyme, chopped or 3/4 tsp driedâ
â
OPTIONAL EXTRASâ
1 tbsp dried apricots, chopped @nutriseeduk or 1 tbsp coconut aminos @coconutmerchantâ
â
METHOD â
Preheat oven to 200C / 180 fan and line baking tray with greaseproof.â
Add pumpkin, carrots, pepper, optional onion and garlic. Toss with 1 tbsp oil and pinch of salt. Roast for 30 mins or until soft. If onions or peppers start to cook too much remove and set aside. After 24 mins add seeds to a corner of the baking tray and cook for the remaining 6 mins.â
Heat remaining 1 tbsp oil in a pan on a low heat. Sizzle herbs for 1 - 2 mins till crisp. â
Add roasted veggies, seeds, psyllium, ground flax, sizzled herbs (reserving a little of the oil for the top), roasted garlic (minus skins), chestnuts / dried fruit, salt + pepper. Pulse until soft. Allow to stand for 5 - 10 mins to let the flax and psyllium firm up then roll into mini sausages.â
Make thin ribbons of parsnip using a veggie peeler. Wrap sausages with 3 - 4 ribbons + place back on a greaseproof tray. Brush with reserved herb oil. Bake for 25 - 30 mins until golden, turning once. Allow to cool to firm up.
đ¸ @modernfoodstories
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