Happy Halloween: Vegan roast pumpkin, carrot and beetroot recipe

By Lisa Brant | 30th September 2019
Roast pumpkin, carrot and beetroot side dish recipe

Over the years, pumpkins have become associated with Halloween celebrations. You will find many doorsteps decorated with carved out pumpkins, lit inside with candles. It is nice to bring the festivities inside, with this Halloween inspired vegan roast pumpkin, carrot and beetroot side dish.

Pumpkin season in the UK and northern Europe runs from October to December. Pumpkins are known as nutritionally dense foods – which means they contains lots of nutrients per serving. You might have guessed already, due to their lovely bright orange colour, that pumpkins are high in beta-carotene (an anti-oxidant). Some research has indicated that consuming vegetables high in beta-carotene can help to support our cells, meaning our skin stays smoother, and it might also help to reduce the chances of developing cancer. Additionally, beta-carotene is converted to vitamin A in our body. Vitamin A is needed to keep our eyes healthy. Pumpkins are also a good source of potassium, which is said to help regulate blood pressure. Low calorie, high in fibre and high in vitamin C, pumpkins are great to include regularly in your diet.

For this recipe, you will need to purchase raw beetroot – don’t use the precooked prepacked variety.

Cooking tip: the art of making this dish super tasty is in the slow cooking. Cooking slowly on a low heat will create a luxurious side dish, with tasty caramelised roast pumpkin and veggies. Make sure you cut the pieces into similar sized pieces, so that the veggies all roast the same.

Money-saving tip: If you are making lanterns for Halloween, keep the squash from the middle of the pumpkin and use in this recipe!

Vegan roast pumpkin, carrot and beetroot recipe

Serves: 8
Calories: 539 total, 67 per serving

Ingredients

1/2 medium pumpkin, skin removed, diced into chunks
3 large carrots, peeled and cut on the diagonal
2 large raw beetroot, peeled and cut into chunks
4 tbsp lemon juice
2 tbsp olive oil
4 tbsp water
1 tsp ground black pepper
2 tsp sweet paprika
1 tbsp dried sage
1 tsp dried rosemary

To serve: 2 tbsp fresh rosemary, finely chopped

Method

Place the pumpkin, carrots and beetroot into a large oven proof dish.

Combine the lemon juice, olive oil, water, black pepper, sweet paprika, dried sage and dried rosemary together using a hand-blender. Pour over the vegetables, shaking well to make sure the vegetables are covered.

Place into a low-medium oven and leave to cook for around one hour, shaking every now and again to prevent sticking. You want the veggies to turn really soft and a lovely golden-brown colour.

Remove from the heat and sprinkle over the fresh rosemary. Serve hot.

Serving suggestion

Whilst the oven is on, get energy efficient and make another dish. We suggest that you serve this delicious pumpkin side dish with our tasty vegan tofu bake. To make a complete meal, serve this with a grain (or seed), like our curried millet (serve hot).

Want more vegan pumpkin or squash recipes?

Pumpkin is a versatile vegetable and makes a really tasty addition to most meals. If you want some inspiration, then try some of our other pumpkin recipes:

Plant-based vegan food at La Crisalida health and wellbeing retreat

We hope that you have enjoyed this recipe. Here at the retreat, all the food that we served is plant-based (vegan) and all meals are included in the cost of your retreat. Following a freshly prepared plant-based vegan diet for a few days here at La Crisalida health and wellbeing retreats, will deliver lots of nutrients to your body. Combine this healthy food with rest, exercise and some quiet time away from daily stresses, means your body gets chance to rest and recover. You will leave the retreat feeling brighter and clearer. Contact us now for more information.

Happy Halloween!

Headshot of Lisa Brant - Founder of La Crisalida Retreats
Lisa Brant

Lisa has been working in the field of health for over twenty years, first as an epidemiologist and now following a more alternative route! She is a therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa is a nutritionist so designs all our menus, as well as running the retreats. She is also qualified in NLP and hypnosis. Over the years Lisa has overcome her own health challenges with severe endometriosis and is happy to share her story.

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