legume purée with pumpkin, toasted hazelnuts and crispy sage
with Beamy plant-based mix for Mashed Legumes
legume purée with pumpkin, toasted hazelnuts and crispy sage
with Beamy plant-based mix for Mashed Legumes
ingredients
For the purée
1 pack Beamy plant-based mix for Mashed Legumes
- 500 ml water (or 250 ml water + 250 ml plant-based drink or dairy milk)
- Salt, to taste
For the pumpkin
- 500 g pumpkin, thinly sliced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
For the garnish
- 50 g hazelnuts
- Sage leaves, as needed
- Plant-based butter, as needed
method
1
Pour the contents of the Beamy packet into 500 ml water, or use 250 ml water and 250 ml plant-based drink or dairy milk. Cook over medium heat for approximately 6 minutes, stirring until creamy. Season with salt and set aside.
2
Preheat the oven to 200°C. Place the pumpkin slices in a bowl and season with the extra virgin olive oil, soy sauce and maple syrup, then mix thoroughly. Arrange them on a baking tray lined with baking paper and cook for approximately 20 minutes, turning them halfway through to ensure even browning.
3
Meanwhile, toast the hazelnuts in a non-stick frying pan until lightly golden and fragrant.
4
Heat a knob of plant-based butter in a frying pan and fry the sage leaves until crispy. Drain them on kitchen paper, reserving the cooking butter.
5
Divide the purée among the plates, arrange the caramelised pumpkin slices on top and finish with the toasted hazelnuts and crispy sage. Drizzle with a little of the reserved sage butter and serve piping hot.
1
Pour the contents of the Beamy packet into 500 ml water, or use 250 ml water and 250 ml plant-based drink or dairy milk. Cook over medium heat for approximately 6 minutes, stirring until creamy. Season with salt and set aside.
2
Preheat the oven to 200°C. Place the pumpkin slices in a bowl and season with the extra virgin olive oil, soy sauce and maple syrup, then mix thoroughly. Arrange them on a baking tray lined with baking paper and cook for approximately 20 minutes, turning them halfway through to ensure even browning.
3
Meanwhile, toast the hazelnuts in a non-stick frying pan until lightly golden and fragrant.
4
Heat a knob of plant-based butter in a frying pan and fry the sage leaves until crispy. Drain them on kitchen paper, reserving the cooking butter.
5
Divide the purée among the plates, arrange the caramelised pumpkin slices on top and finish with the toasted hazelnuts and crispy sage. Drizzle with a little of the reserved sage butter and serve piping hot.
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