| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 37g |
| sugars | fibre | protein | salt |
| 12g | 8g | 4g | 0.6g |
Why I Love New Zealand Kiwi Vegan Hāngī Roasted Root Vegetables
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One of my recent culinary passions is the Kiwi Vegan Hāngī Roasted Root Vegetables recipe. This dish elegantly bridges traditional New Zealand cooking techniques with a vibrant, vegan-friendly twist. The first time I tasted it, the symphony of flavors, from the smoky paprika to the earthy sweetness of kumara and butternut squash, was nothing short of mesmerizing.
The Magic of Hāngī
Hāngī, a traditional Māori cooking method, typically involves slow-cooking meats and vegetables in an underground pit oven. While the authentic approach might be inaccessible to many of us, this recipe beautifully captures the essence of that technique using a conventional oven. The result? An irresistible medley of tender, roasted root vegetables infused with the smoky, herbal richness that characterizes Hāngī cuisine.
Rooted in Tradition, Elevated by Flavor
My Louisiana background has always influenced my love for hearty, flavor-packed dishes. In the same way that Creole cuisine uses staple ingredients to create complex flavors, this recipe blends simple root vegetables with fresh herbs and spices to produce a dish that is both comforting and sophisticated. The combination of thyme, rosemary, smoked paprika, and cumin offers a depth of flavor reminiscent of some Creole roasted vegetable dishes, but with a unique twist.
Inspirations for this Kiwi Vegan Hāngī Roasted Root Vegetables recipe can be traced back to celebrated New Zealand chef Monique Fiso and her dedication to revitalizing Māori cuisine. While Monique may not have a specific vegan Hāngī recipe, her innovative approach to traditional cooking methods and indigenous ingredients sparked my own creativity in the kitchen.
Similar to how this dish evokes the spirit of Hāngī, it also complements various other cuisines. For instance, serve it alongside a hearty lentil stew or pair it with a zesty quinoa salad to add texture and layers of flavor to your meal. You could even enjoy it as a standalone, wholesome dinner, or bring it to a potluck as a standout vegan option.
In conclusion, the Kiwi Vegan Hāngī Roasted Root Vegetables recipe isn’t just another roasted vegetable dish. It’s a celebration of cultural fusion, culinary tradition, and elevated flavors that can bring warmth and delight to any table. Give it a try and you’ll understand why this recipe has quickly become one of my personal favorites.
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What You’ll Need
- 3 medium kumara (sweet potatoes), peeled and cut into chunks
- 4 large carrots, peeled and cut into chunks
- 4 large parsnips, peeled and cut into chunks
- 1 medium butternut squash, peeled, seeded, and cut into chunks
- 2 large red onions, peeled and quartered
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley (for garnish)
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Method
Step One
Preheat your oven to 200°C (400°F).
Step Two
In a large mixing bowl, combine the kumara, carrots, parsnips, butternut squash, and red onions.
Step Three
Add the minced garlic, olive oil, thyme leaves, rosemary, smoked paprika, ground cumin, salt, and black pepper to the bowl.
Step Four
Toss the vegetables thoroughly to ensure they are evenly coated with the oil and seasoning mixture.
Step Five
Spread the seasoned vegetables out on a large baking sheet in a single layer.
Step Six
Roast the vegetables in the preheated oven for 45-50 minutes, or until they are tender and golden brown, stirring halfway through the cooking time.
Step Seven
Remove the baking sheet from the oven and drizzle the roasted vegetables with lemon juice.
Step Eight
Garnish with chopped fresh parsley before serving. Serve warm and enjoy your Kiwi Vegan Hāngī Roasted Root Vegetables!
