Wash, dry and halve root vegetables, peel and quarter the onions.
Place all veggies in an oven proof baking dish, drizzle with olive oil, sprinkle with salt, pepper and cumin powder. Roast for 40 minutes - 1 hour, then remove from the oven and leave to cool.
Cook grains of your choice, drain and let them cool.
Soak the wild mushrooms in 2 cups of boiling water.
To a large bowl add flour, baking powder, mixed, cooked grains, walnuts, pumpkin seeds, Asian Apricot Dressing, nutritional yeast and the remaining spices.
Scoop out the wild mushrooms, finely chop with the sun-dried tomatoes and add to the mix.
Beat the egg (or “flaxseeds egg”) into the oat milk, and add to the mix.
Peel and chop previously cooled, roasted vegetables into 2-3cm chunks and combine with the rest of ingredients in a bowl (feel free to add a splash of milk or wild mushroom soaking water to bring it together if needed).
Using butter or cooking spray grease a big non-stick bundt cake pan, gently spoon in the cake mixture and bake in the oven for about 1 hour 10 minutes at 380ºF (the cake should be set inside and golden outside). Let it cool in a pan, then turn out, slice and serve with a drizzle of Asian Apricot Dressing.
1/2 small butternut squash
3 small beetroots
1/2 red or white onion
Handful of dried wild mushrooms
2/3 cup cooked mixed grains (rice, quinoa, millet, etc.)
2 1/2 cups self rising flour
1/2 cup oat milk
1 egg or “flaxseed egg” (1 Tbsp flaxseed meal (ground raw flaxseed mixed with 2 1/2 Tbsp water