Look up ‘autumnal’ in the dictionary and you’ll (we assume) find a picture of our pumpkin, carrot and sage oats. Because what could be more fitting this month than a big hearty bowl of roasted carrots, oats and the star of the season – pumpkin. Even autumn’s not as autumnal as this.
1 tbsp olive oil250g carrots roasted
250g pumpkin puree
150g Mornflake Organic Porridge Oats
720ml vegetable stock
2 tbsp nutritional yeast (or parmesan)
2-3 tsp dried sage
1 tsp thyme
1 tsp onion powder
½ tsp garlic powder
Pinch of salt and pepper
A handful of grilled cherry tomatoes
225g tofu chunks
2 tbsp basil pesto
Pre heat the oven to 180c.
Add the carrots to a baking tray with 1 tbsp olive oil, and put into the oven to roast for 30 minutes. Once roasted, remove from the oven and leave to cool.
Once cooled completely, blitz in a food processor with the pumpkin puree until smooth and creamy. Place the oats and vegetable stock into a small saucepan along with the nutritional yeast, dried sage, thyme, onion powder and garlic powder. Bring to the boil, then reduce the heat.
Stir in the pumpkin and carrot puree, and then continue to cook until the oats have thickened and reached your desired consistency. Add salt and pepper to taste, then divide between 2 bowls.
Top with grilled tomatoes, crispy tofu and basil pesto