Vegan fennel with hemp seeds
A hearty plant-based low-carb dish: fennel baked until soft in the oven for a warm dinner, with a fine hemp seed crust and lemon.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 35 min
- Total time: 45 min
- Calories: 280 kcal per serving
- Protein: 14 g
- Fat: 20 g
- Carbs: 12 g
Ingredients
- 2 fennel bulbs
- 3 tbsp hemp seeds
- 2 tbsp nutritional yeast
- 1 lemon
- 2 tbsp olive oil
- 1 tsp mustard
Method
You’ll need: oven · baking dish · chopping board · knife
- Wash the fennel, then cut each bulb lengthways into neat quarters.
- Put the pieces in the baking dish, drizzle with a little lemon juice and pre-bake everything at 200 °C (180 °C fan) for 20 min.
- Mix the hemp seeds, nutritional yeast and 1 tsp mustard to make a firm, crumbly paste.
- Carefully spread the mixture over the top of the pre-cooked fennel wedges.
- Finish baking the quarters at 200 °C for just under a quarter of an hour, until a brown layer forms on top.
- Garnish the finished dish with the fennel fronds you cut off earlier, if you like.
Good to know
Really crisp on the outside and meltingly tender inside. The delicate oils from the seeds go beautifully with the fennel.
Swaps
Hemp seeds → walnuts (a different crunch; contains tree nuts)
Mustard → tomato purée (less hot in the paste)
Cooking tips
The core in the middle holds the pieces together nicely when you turn or top them.
Storage
The roasted crust is at its crispest when fresh; later it gets a little softer.
Allergens
Contains mustard. Otherwise free from gluten, nuts, soya and dairy.
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