Recipe by Chef Day Radley, the founder of The Vegan Chef School
Making healthy, tasty food doesn’t have to take a long time or be complicated. In this simple seasonal recipe the veggies are roasted for 30 minutes, without oil, and then blended. What could be easier?!
Prep time – 15 minutes
Cook time – 35 minutes
Difficulty – Easy
Serves / makes – 2 large or 4 small portions
Ingredients
1kg squash, either butternut or turban
1 onion, 150g
4 garlic cloves, 20g
50g sunflower seeds
The leaves from a large stalk of rosemary
1x400g can chickpeas, drained and rinsed
1 litre of water
1T stock powder or stock cube
1T red miso paste, you can also use white or brown miso paste
1t pink or black peppercorns
Vegan cream or yoghurt to serve
Equipment
Baking tray
Small frying pan
Large saucepan
Hand blender
Pestle and mortar
Method
Heat your oven to...