Preheat the oven to 200°C (180°C fan forced).
Line a baking tray with baking paper.
Add the kumara, pumpkin and carrot into a bowl, sprinkle with spices and the oil then toss until evenly covered. Season to taste. Put onto oven proof tray and bake for 35 - 40 minutes or until golden, lightly crispy, and very tender.
Place the cashews, spring onion and coriander into a food processor and pulse until roughly chopped. Add the roasted vegetables and pulse until smooth.
Add the Soy milk and process until combined. Serve with crisp baked gluten free melba toast and vegetable pieces.
To make the melba toast, cut the crusts from several slices of your favourite gluten free bread. Arrange on a baking sheet. Bake in a 180°C oven until crisp on both sides. Cut into squares or triangles to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 57 (65%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.7mg||0 %|
|Potassium 171.5mg||5 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.9g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 88
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