We thought we would give you a little inspiration for autumn with a slightly different blog post. With a vegan, clean recipe that tastes wonderfully of autumn and definitely falls into the comfy food category. And this is what you need:

For 4 people:

• 2-3 fennel bulbs (depends on the size)
• 2-3 sweet potatoes (also here)
• Tahin
• 1 pomegranate
• Juice of half a lemon
• Some vegan butter
• Oat milk
• Pumpkin seeds
• Zaatar (oriental spice mixture, available in specialist shops or well-stocked organic stores)
• Pumpkin seed oil
• olive oil
• Salt
• pepper
• nutmeg
• Cayenne pepper
• balsamic vinegar
• Agave syrup

That's how it works:

1. Wash the fennel, cut off the dried ends at the top and a piece of the stalk. Divide the bulb into quarters and cut 2-3 boats from it, depending on how thick the fennel is. You don't have to remove the stalk, as this will help the fennel to hold together better. Later, when eating, the individual "leaves" can be easily separated from the stalk. Preheat the oven to 190 degrees Celsius.
2. In a small bowl, mix the marinade for the fennel: 4 tablespoons olive oil, 1 tablespoon agave syrup, 1 tablespoon balsamic vinegar (not ready-made balsamic cream), a pinch of cayenne pepper (or a little more, depending on taste), 1-2 tablespoons zaatar and salt.
3. Spread the marinade evenly over the fennel wedges and spread them out on a baking tray.
4. Peel the sweet potatoes, cut them into small pieces and wash them thoroughly. Cook the pieces until they are soft.
5. Put the fennel in the preheated oven for about 20 minutes. While the potatoes are cooking and the fennel is cooking, you can prepare the tahini sauce and the pomegranate.
6. For the tahini sauce: Mix the juice of half a lemon, 2 tablespoons of tahini, salt, pepper, two teaspoons of agave syrup and stir until you get a homogeneous paste. Then add a little water to thin the consistency.
7. To cut the pomegranate, make a hexagonal cut in the top and remove the cap. You should then see a star-shaped pattern of the white membranes. Make a cut in the shell from top to bottom. Now you can slowly and evenly break open the individual pieces. To remove the seeds from the individual segments, dip it in a bowl under water and separate the seeds. This way the red juice doesn't splash everywhere and the white membranes float on the surface while the seeds sink to the bottom.
8. When the sweet potatoes are cooked, drain the water and puree them with some vegan butter and oat milk until it becomes a creamy puree. Season with some nutmeg and salt.
9. Roast the pumpkin seeds briefly in a pan.
10. When the fennel is cooked, you can serve everything together.
11. Enjoy!