This is a great plant based recipe to try for the holiday season. A vegan roast that uses a medley of pumpkin, plantain, aromatics, herbs and spices to deliver a dish that is sure to impress.
This recipe can also be tweaked to your preference. Add legumes, other vegetables and grains or even incorporate other ground provisions. Make this recipe your own and add something plant based to your Christmas spread.
Ingredients
- 8 cups pumpkin cubed
- 1 scotch bonnet pepper finely choppped
- 2 large onions diced
- 4 cloves garlic minced
- 2 tbsp ginger minced
- 2 boiled plantains mashed
- 2 sprigs rosemary finely chopped
- 4 sprigs thyme finely chopped
- 1 tsp coriander seeds
- 1 tsp geera
- 1 tsp cinnamon
- ⅛ tsp ground clove
- ⅛ tsp nutmeg
- 2 tbsp paprika
- 1 cup dried cranberries or raisins
- ½ cup walnuts chopped
- ½ cup almonds chopped
- salt & black pepper to taste
Instructions
- Toast coriander seeds and geera in a frying pan until fragrant. Transfer to mortar and pestle then grind into a powder
- Combine spices with cinnamon, clove and nutmeg then set aside
- Sauté onions in a pot for 3 minutes or until translucent
- Add garlic, ginger, pumpkin, scotch bonnet pepper, spice blend, paprika and herbs to the pot
- Season with salt & black pepper then cover and allow to cook on medium/low heat for 15 minutes or until pumpkin is tender
- Once pumpkin is cooked, add plantain, nuts and cranberries and mix well.
- Transfer mixture to a bread pan or baking dish lined with parchment paper
- Bake in a preheated oven at 350 degrees for 20 to 25 minutes
- Allow to cool for at least 20 minutes before removing from bread pan
- Serve & Enjoy
Video
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