Butternut Squash and Pumpkin Seed Roast - Vegetarian Society

Ingredients

• 3 tbsp kecap manis
• 3 tbsp soy sauce
• 3 tbsp nutritional yeast
• 1 tbsp liquid smoke
• 1 tbsp tahini
• 1 tbsp onion powder
• 2 tsp dried thyme
• ¼ tsp salt
• Freshly ground black pepper, to taste
• 1 flax egg , made by soaking 1 tbsp ground flax/linseeds in 2 tbsp cold water for 10 minutes
• 200g butternut squash, peeled and chopped into ½ inch chunks
• 1 tbsp vegetable oil
• 200g chestnut mushrooms, very finely chopped
• 20g dried mushrooms, soaked for 1 hour in hot water, drained, then finely chopped
• 1 courgette, grated
• 400g can black beans, drained, rinsed and lightly mashed
• 80g pumpkin seeds, toasted
• 10g poppy seeds
• 10g linseeds
• 175g cashew nuts, roughly chopped
• 180g rolled oats
• 100g soft breadcrumbs
• 1 leek sliced into thick rounds
• A little oil for brushing