Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
16 Ingredients
Cumin & tahini sauce
- 1teaspoons ground cumin
- 2tablespoons lemon juice
- 1/4 cup hulled tahini
- 50grams no added salt tomato paste
- 2tablespoons pumpkin kernels
- 2 carrots (diced)
- 2 celery stalks (roughly chopped)
- 2tablespoons coriander leaves
- 1 brown onion
- 1 salt-reduced vegetable stock cube
- 2tablespoons olive oil
- 800grams chickpeas (drained)
- 2tablespoons tamari
- 2tablespoons white chia seeds
- 1 cup textured vegetable protein
- 1 cup panko breadcrumbs
Nutrition per serving
1460kJ / 350Cal
1460 Kilojoules or 350 Calories
17% of daily energy intake*
Protein
17.2grams
Fat
11.2grams
Carbs
27.2grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Grease a 22cm springform cake pan. Place empty unlabelled chickpea can into centre of cake pan to make a ring.
Step 2 of 6
Crumble stock cube into a large bowl. Add 1 cup boiling water and stir to dissolve. Add vegetable protein and stir well. Soak chia seeds in a small bowl with 1/4 cup water. Set both aside for 10 minutes.
Step 3 of 6
Meanwhile, process vegetables, chickpeas and oil in a food processor until roughly chopped. Transfer to bowl with vegetable protein, tomato paste, breadcrumbs, tamari and chia gel. Stir to combine.
Step 4 of 6
Spoon into tin, pressing down firmly. Bake for 30 minutes.
Step 5 of 6
Meanwhile, to make the cumin & tahini sauce, combine tahini, 2/3 cup hot water, lemon juice and cumin in a jug, whisking until smooth. Season.
Step 6 of 6
Turn vegetable ring out onto a serving plate. Scatter over pumpkin kernels and coriander. Slice and serve with sauce.
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