Hope you all had a very vegan Happy Halloween! Sorry I am slightly late in posting this recipe I created. I hope you haven’t had the chance to roast the pumpkin seeds you were drying out from carving your jack-o-lantern yet so you can try these!
About 1 cup raw pumpkin seeds, rinsed and set to dry overnight
- 1/2 tbsp oil
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp dried marjoram
- 1/4 tsp dried dill weed
- 1/4 tsp black pepper
- 1/4, 1/2 tsp salt, separated
- It may seem counter-intuitive to dry the seeds out and then boil them the next day, but supposedly it helps to make them easier to digest. So, take your dried pumpkin seeds, place in a pot of water with 1/2 tsp salt, and put on a high heat stove until they begin to boil.
- When boiling, turn the heat down so the water and seeds are simmering.
- Boil for 10 minutes.
- Preheat oven to 325 degrees.
- Strain water from pumpkin seeds.
- Dry with a paper towel (I just dabbed them a bit in the strainer).
- Place seeds in a plastic Ziploc bag and put the oil and spices in the bag.
- Shake until coated.
- Place on a baking sheet (you may want to spray the baking sheet with oil to prevent further sticking but it may not be necessary really, but I did.)
- Place into oven. Cook for 10 minutes then check them. According to this blog I referenced, check them frequently and make sure they’re not browning on the inside by snapping them in half. I checked them 3 minutes after the initial 10 minutes (since my oven is wonky) and had to keep going for a while, checking every 2-3 minutes. I think this is a good idea, ovens vary and such…Unfortunately I lost track of the total time it took.
- When they are crunchy and not browned on the inside, they are done.
- Let cool a bit, and then eat!
Enjoy! Let me know if you try them what you think! I found them to taste sort of like a peppery ranch flavor. I may play around with the seasoning in the future to get a better ranch flavor…