Vegan MoFo Day 11 - Mini Carrot and Squash Roasts

Mini Carrot and Squash Roasts

makes 12

Ingredients

Half a butternut squash, roasted and mashed with salt and pepper to taste

450g (3 cups) carrots, peeled and sliced

1 Tablespoon olive oil

1 medium onion, finely chopped

100g (2 cups) mushrooms, finely chopped

2 cloves garlic, minced

1 teaspoon salt

quarter cup diced red pepper 

half teaspoon dried rosemary

12 scrapes nutmeg

half teaspoon smoked paprika

Good knob of vegan margarine

175g toasted hazlenuts (sorry, forgot to measure cups)

100g fresh wholemeal breadcrumbs (forgot to measure this in cups too! It's about 4 slices) 

8 twists of black pepper

1 Tablespoon fresh lemon juice

1 Tablespoon soya flour

1 Tablespoon arrowroot

Method

Heat the oven to 200 degrees celsius (350 fahrenheit). Grease a 12 hole muffin pan.

Place the carrots in enough water to cover them and simmer until soft.

Meanwhile heat the olive oil in a medium sized saucepan and fry the mushroom, onion and garlic for 5 minutes, stirring every so often. Add the salt and cook for another few minutes then add the red pepper, rosemary, nutmeg and smoked paprika. Cook for a few minutes more then take off the heat.

When the carrots are cooked, drain, reserving the liquid, and mash with the margarine. Add the mashed carrot to the sautéed vegetable mixture along with the lemon juice, hazlenuts, breadcrumbs and black pepper.

Mix the soya flour and arrowroot to a thin paste with 2 tablespoons of the cooled carrot water and mix into the rest of the ingredients and give everything a really good stir.

Place a tablespoon of mashed squash in the bottom of each muffin hole and smooth down with your finger, then top up with the sautéed veg mix and smooth down with the back of a spoon.

Bake in the oven for 45-50 mins.

Leave to cool in the tin for 10 mins.

I roasted the seeds from the butternut squash and used some to decorate the tops. The rest of the seeds are in mah tummy.

GO VEGAN!

Go MoFo!