Serves 4/ gluten-free

Ingredients

400 gms Sweet Potato (approx. 1)
200 gms Onion (approx. 2)
500 gms Pumpkin
400 gms Carrots (approx. 3)
3 Garlic Cloves with skin on
1 tbs Cumin
1 cup Boiling Water
2 tbs Savoury Yeast Flakes
2 tbs Bragg All Purpose Seasoning

Steps

  1.  Preheat oven to 210°C.
  2.  Cut sweet potato, onion and pumpkin into 2 cm pieces.
  3. Cut the carrots slightly smaller as they take longer to cook.
  4. Place the sweet potato, onion, carrot, pumpkin and whole garlic cloves onto a baking tray, sprinkle with cumin and cook for 35-40 minutes. (A cup of water in an ovenproof bowl, added to the oven at this time will help to stop the vegetables from drying out).
  5. Remove the vegetables from the oven.
  6. Carefully separate the garlic cloves and set aside.
  7. Place the vegetables into a saucepan with the boiling water, savoury yeast flakes and Braggs, and stir together.
  8. Squeeze the cooked garlic paste from the roasted cloves and discard skin. Add to saucepan.
  9. Bring to the boil, lower to simmer and cook for 10-15 minutes, stirring occasionally until thickened.
  10. Check the water level in the sauce and add extra if required. Serve over pasta.

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