Vegan Brussels sprouts and pumpkin vegetables with chestnuts and sesame dip

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• 1 small Hokkaido pumpkin(s)
• 400 g chestnuts, pre-cooked
• 2 large onions, red
• 200 g grapes, red seedless
• 150 ml olive oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp sherry, sweet
• 2 tbsp zatar (oriental spice mix)
• 1 tsp cinnamon powder
• 1 tbsp, heaped salt
• some pepper
• some nutmeg
• 250 g yogurt substitute, vegan
• 200 g tahini (sesame paste)
• 1 lemon(s) or 1 1/2
• some coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and vegan

Clean the Brussels sprouts and then halve them. Cut the pumpkin, including the skin, into bite-sized pieces, quarter the onions and tear them apart. If you can’t find fresh Brussels sprouts, you can also use frozen ones. Halve the grapes. Then make the marinade: Mix olive oil, soy sauce, rice vinegar, sherry, and za’atar with cinnamon, salt, pepper, and nutmeg. Bathe the chestnuts in the marinade and then massage all the vegetables with it. Do not add the grapes; they will be set aside. Now place all the vegetables on a baking tray and place in the preheated oven at 200°C (convection oven). Stir in the grapes after 15 minutes. Meanwhile, make the dip: Mix tahini with a little boiling water, then add the yogurt and the juice of 1 to 1.5 lemons. If you want a pronounced citrus note, tear a few zests from an organic lemon and stir in. Season with salt and stir until creamy. Garnish with fresh cilantro at the end, if desired. After about 20 minutes in the oven, test the Brussels sprouts. I like them firm to the bite. Mine took 25 minutes. If you don’t like vegan yogurt, you can of course use regular yogurt. This recipe was inspired by Matthias Steiner and Yotam Ottolenghi.