Vegan butternut-cauliflower rounds with tahini dip
Author: Andrea Balazs
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
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.
Recipe by Andrea Conolly-Balazs - Fertility to Perimenopause Wellness - Stress Release at https://www.andreabalazs.com/butternut-cauliflower-rounds-tahini-dip/