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Plant-based Kiev with Sticky Roast Pumpkin & Brussels Sprouts

Plant-based Kiev with Sticky Roast Pumpkin & Brussels Sprouts
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 6.09 dollar
Difficulty level: 2 out of 4

9 Ingredients

Number of servings
4
  • 1tablespoons extra virgin olive oil
  • 2tablespoons maple syrup
  • 500grams Kent pumpkin, cut into wedges
  • 1 small red onion, cut into wedges
  • 200grams Brussels sprouts, halved
  • 600grams Plantein Plant-Based Garlic Kievs
  • 2tablespoons walnuts, roughly chopped
  • 1/4 bunch mint leaves, picked
  • 1tablespoons goji berries

Description

Going meatless has never been easier with this plant-based kyiv recipe. The crunchy crumbed morsels – served with colourful veggies and salad – make a perfect midweek dinner option.

Method

Step 1 of 3

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.

Step 2 of 3

Combine oil and maple syrup in a small bowl. Place pumpkin, onion and Brussels sprouts on prepared tray and brush with maple mixture. Season. Bake for 20 minutes or until vegetables are just tender. Remove from oven. Brush with remaining maple mixture and arrange kievs on tray. Season. Bake for a further 20 minutes, adding walnuts in the last 5 minutes.

Step 3 of 3

Remove kievs and vegetables from oven. Top with mint and goji berries. Serve.

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