Slow-roasted tahini pumpkin

For feel-good comfort food, what better than a tray of deliciously sweet, slow-roasted pumpkin?

Packed with a hit of umami from tahini gravy – and topped with a toasted savoury seed crumb, this dish makes a great addition to any roast dinner or potluck. Not to mention, it’s vegan-friendly too – just opt the honey for agave nectar or coconut blossom.

This delicious recipe calls for nourishing ingredients like savoury yeast, vegetable broth and SuperFeast Lion’s Mane – superb for supporting mental clarity and a relaxed outlook.

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Supercharged nutrition for your brain: SuperFeast Lion’s Mane

Known as the ‘brain mushroom’, Functional Mushroom Lion’s Mane offers great support for nourishing a healthy nervous system and brain nerve cells. This powdered super ‘shroom makes a fantastic addition to your morning brew, in baking or in soups or gravies (like this recipe!). Want to learn more about Functional Mushrooms? Explore our Naturopath-approved guide.

To top it off: Tahini gravy

Roasts are simply not the same without gravy. Made using wholesome veggie broth powder as the base, this delicious gravy is nutrient-rich and here to help you feel good. For an extra hit of flavour, I’ve added tamari soy sauce, apple cider vinegar and extra virgin olive oil (EVOO). While I wouldn’t recommend swapping out the EVOO, you’re welcome to substitute the tamari for regular soy sauce and the apple cider vinegar for white vinegar.

Other ways to use the ingredients in this recipe:

• Chantal Organics Hulled Tahini
  Made by toasting and grinding hulled sesame seeds to create a bittersweet fallout, tahini is a fantastic nut-free spread. Try it on warm toast with a drizzle of honey, turn it into a dip with some garlic and lemon, or add it to sauces for a delicious depth of flavour.

• Chantal Organics Organic Extra Virgin Olive Oil
  Hand-picked and cold-pressed within hours of harvesting, this EVOO adds a well-balanced flavour when drizzled over steamed vegetables, salads and sauces – or when served as a humble dip with fresh bread.

• Ceres Organics Organic Savoury Yeast Flakes
  For a cheese-like flavour free from dairy, savoury yeast flakes are a great option to add to any dish of choice. You can add it to stocks and soups, or sprinkle it over avocado toast, popcorn and pasta dishes. I also love tossing it through scrambled tofu!

• Nutra Organics Vegetable Broth Low FODMAP
  This nourishing broth is a great all-rounder – containing zinc, calcium and B-vitamins to help your body feel it’s best. Using ingredients like Tasmanian kelp, chives, kumara and kale, this vegan pantry essential is delicious on its own as a warming cup of broth, or when added to soups, curries and sauces. It’s also suitable for those following a keto or paleo diet.

Ingredients:

• ¼ Pumpkin

Tahini gravy

• 3 Tablespoons Chantal Organics Hulled Tahini
• 1 Tablespoon Chantal Organics Organic Extra Virgin Olive Oil
• ½ teaspoon Misty Day Plant Potions Lions Mane Extract
• 2 Tablespoons Nutra Organics Vegetable Broth Low FODMAP
• 2 teaspoons Bio Honey Manuka Honey MG300+ (for a vegan alternative, try agave nectar or ROAR Organic Coconut Blossom Nectar)
• 2 Tablespoons Ceres Organics Organic Savoury Yeast Flakes
• 2 teaspoons Chantal Organics Organic Tamari Soy Sauce
• 2 cups boiling water
• Juice from ½ lemon or 1 teaspoon Chantal Organics Apple Cider Vinegar

Savoury seed crumb

• 2 Tablespoons ROAR Organic Walnuts Activated
• 2 Tablespoons ROAR Organic Sunflower Seeds Activated
• 1 Tablespoon Ceres Organics Organic Savoury Yeast Flakes
• 2 Tablespoons sesame seeds

Garnish

• 6 sprigs of parsley, chopped

Method:

1. Preheat the oven to 200°C and grab a large baking dish.
2. Slice the pumpkin into six wedges and remove the skin. Arrange in a baking dish in a single layer.
3. In a jug, add all the tahini gravy ingredients – except the boiling water. Mix into a paste. Slowly pour in the boiling water while mixing until well combined.
4. Pour the tahini gravy over the pumpkin and place in the oven to roast for a total of 50 minutes. At the halfway point, spoon the gravy over the pumpkin slices and continue to roast.
5. Meanwhile – to make the savoury seed crumb, add the walnuts, sunflower seeds and sesame seeds into a food processor and blitz into a fine crumb.
6. Toast the crumb mix in a dry pan over medium-high heat until lightly golden. Transfer the toasted crumb mix into a bowl and stir through the savoury yeast flakes. Set aside.
7. To serve, arrange the pumpkin and remaining gravy on a plate and generously top with the crumb and parsley.
8. Enjoy!

Serves: 2-4 | Prep Time: 10 minutes | Cook Time: 50 minutes

Nutritional Information Per Serving *

• Servings: 4
• Calories: 195
• Total Fat: 14g
• Total Carbohydrate: 11g
• Net Carbohydrate: 10g
• Protein: 8g
• Sugar: 5g

*Nutritional information is based on approximate calculations by My Fitness Pal.

Dietaries: Vegan | Dairy Free