Apricot, chestnut and aduki balls with roasted vegetables and white wine miso gravy recipe
 This colourful vegan dish is a fruity, spicy treat with enough wow factor to serve as a main course at a dinner party. This meal provides 527 kcal, 18g protein, 87g carbohydrate (of which 37g sugars), 16g fat (of which 10.5g saturates), 33g fibre and 2.5g salt per portion. 18-20 Brussels sprouts, trimmed (any larger sprouts cut in half through the root)4 large carrots, peeled, trimmed, chopped2 red onions, chopped 4 large parsnips, peeled, trimmed, chopped3-4 heaped tbsp coconut oilhandul chopped fresh herbs, such as rosemary or thymesalt and freshly ground black pepper 18-20 Brussels sprouts, trimmed (any larger sprouts cut in half through the root) 4 large carrots, peeled, trimmed, chopped 2 red onions, chopped 4 large parsnips, peeled, trimmed, chopped 3-4 heaped tbsp coconut oil handul chopped fresh herbs, such as rosemary or thyme salt and freshly ground black pepper 1 tbsp coconut oil, plus extra for basting2 tsp ground cumin1½ tsp ground turmeric1½ tsp ground cinnamon1 large onion, finely chopped3 garlic cloves, crushed 400g tin aduki beans, drained 50g/1¾oz chestnut flour60g/2¼oz dried, ready-to-eat apricots,preferably organic, roughly chopped handful chopped fresh flatleaf parsley ¼ tsp cayenne pepper (or 1 tsp chopped fresh chilli)1 tsp salt¼ tsp freshly ground black pepper 1 tbsp coconut oil, plus extra for basting 2 tsp ground cumin 1½ tsp ground turmeric 1½ tsp ground cinnamon 1 large onion, finely chopped 3 garlic cloves, crushed 400g tin aduki beans, drained 50g/1¾oz chestnut flour 60g/2¼oz dried, ready-to-eat apricots,preferably organic, roughly chopped handful chopped fresh flatleaf parsley ¼ tsp cayenne pepper (or 1 tsp chopped fresh chilli) 1 tsp salt ¼ tsp freshly ground black pepper 2 small white onions, quartered250ml/9fl oz white wine 1 tbsp tamari 1 tbsp unpasteurised miso paste, to taste small handul chopped fresh mixed herbs (optional) 2 small white onions, quartered 250ml/9fl oz white wine 1 tbsp tamari 1 tbsp unpasteurised miso paste, to taste small handul chopped fresh mixed herbs (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutesMeanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates.Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper.Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm.Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender.Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened.Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutes Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutes Meanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Meanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates. Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper. Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper. Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm. Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm. Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender. Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender. Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table.