Butternut-cauliflower rounds with tahini dip

Vegan butternut-cauliflower rounds with tahini dip

I love butternut squash and use it quite often in different forms. These vegan butternut rounds are great to serve as a main dish with a grain side or a hearty green salad or even as an appetizer just with a dip. You can freeze them as well for later consumption.

Ingredients:

1 butternut squash
1 small cauliflower
2 tbsp nutritional yeast
1 tbsp ground flax seed
2 tbsp sesame seed
1 tbsp pumpkin seed
1/2 bunch parsley
1 tsp grill spice mix
1 tsp paprika
1 tbsp coconut oil + another tbsp for baking
1 tsp Himalayan rock salt
2-3 tbsp quinoa crumbs

Vegan Butternut-cauliflower rounds with tahini dip.
Before going into the oven.

For the tahini dip:
1/2 juice of lemon
1 tbsp tahini
1 tsp honey
salt to taste if you like

Butternut-cauliflower rounds with tahini dip

Dice and cook squash and cauliflower until soft. Place them in a mixing bowl and mash all. Preheat oven.
Add all the other ingredients (except for quinoa crumbs) and mix. Form small rounds and roll them in the crumbs. Place them on a greased baking sheet/ tray. Bake at 190-200 Celsius for 45-50 minutes or until golden brown. Turn them at half time. Makes about 29-30 pieces.
Serve it with tahini dip and some brown rice bean pilaf.

Vegan butternut-cauliflower rounds with tahini dip
Author: 
Recipe type: Main
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 1 butternut squash
  • 1 small cauliflower
  • 2 tbsp nutritional yeast
  • 1 tbsp ground flax seed
  • 2 tbsp sesame seed
  • 1 tbsp pumpkin seed
  • ½ bunch parsley
  • 1 tsp grill spice mix
  • 1 tsp paprika
  • 1 tbsp coconut oil + another tbsp for baking
  • 1 tsp Himalayan rock salt
  • 2-3 tbsp quinoa crumbs
  • For the tahini dip:
  • ½ juice of lemon
  • 1 tbsp tahini
  • 1 tsp honey
  • salt to taste if you like
Instructions
  1. Dice and cook squash and cauliflower until soft. Place them in a mixing bowl and mash all.
  2. Preheat oven.
  3. Add all the other ingredients (except for quinoa crumbs) and mix.
  4. Form small rounds and roll them in the crumbs. Place them on a greased baking sheet/ tray.
  5. Bake at 190-200 Celsius for 45-50 minutes or until golden brown.
  6. Turn them at half time. Makes about 29-30 pieces.
  7. Serve it with tahini dip and some brown rice bean pilaf.

Enjoy your veggie dish and let me know how it turned out!

Love,

Andrea Balazs - PCOS and Fertility Coach

P.s.: If you’d like to get into the habit of cooking for yourself, download my FREE 3-day mini cleanse with suggested meals here: http://eepurl.com/bMDrSv

More about Andrea

Andrea is a holistic women's health coach focusing on conception, pregnancy and postnatal nutrition and movement to help you feel balanced and simply in harmony in these important stages of your life.

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