Vegan traybake with seasonal vegetables

Vegan tray bake with seasonable veggies and and tahini sauce

What’s a traybake?

A traybake, what exactly is that? According to Wikipedia, it is “a dish or dessert baked in a tray.” That’s quite a broad term, but the fact that it can also be a dessert makes us very happy. We promise you right now that we’ll try this out in a future recipe! But for now, we’ll keep it savory and get going with a vegan traybake with seasonal vegetables.

The idea is that you put a few ingredients in one dish in the oven, don’t have to worry about it for a while and then put a complete meal on the table. Easy and super tasty!

A traybake is also very nice for finishing up your veggies leftovers. Slice, season, put in the oven and wait for it to cook. If you wish, an extra crisp (for example, pangrattato) or a sauce on top and you can enjoy your own vegan traybake with seasonal vegetables.

Almost all veggies are suitable. With this all-in-one method, however, it is best if the vegetables have about the same cooking time. I blanch green beans in advance and put potatoes in the oven first and add the rest of the vegetables after about 15 minutes. See what yummy veggies are still in your fridge and use your favorite seasoning mix.

If you want to make a traybake for more people and you have a little more time (not even that much more) roast the vegetables separately or, as in the enclosed recipe, in pairs. More likely to add flavor to your dish and you don’t run the risk of the ingredients being too close together and becoming mushy.

Layering flavors

I really love to give each of my veggies its own flavor. For example, cinnamon is great with tomatoes, eggplant and sweet potato. Oregano goes great with bell peppers, parsnips and thyme is super with all types of cabbage and also makes them easier to digest. By creating different flavor groups, you will be surprised while eating by the layered flavors of the different veggies. You can follow the recipe below exactly like this, which might be a good idea if you’re making a traybake for the first time, but you can also use it as a guide for your self-assembled vegan traybake with seasonal vegetables.

When you put in potatoes you are done, but you can also add some other carbs to it. Bread, couscous, rice or mashed potatoes to name a few. Crispy fried tofu, to add some proteine, is also a good idea! See what you have on hand and what you’re in the mood for.

A traybake invites creativity anyway. Make it with two types of vegetables, or with five, add whole cloves of garlic, cumin seeds or whatever you like. Decorate it with your favorite sauce, some fresh herbs from your garden, add some olives or top it with roasted walnuts. The possibilities are endless, just enjoy!

Vegan Traybake seasonal vegetables

Vegan traybake with seasonal vegetables

Enjoy the different flavors
Prep Time 15 minutes
Cook Time 35 minutes
Course Main course
Servings 4 persons
Calories 456.1 kcal


  • 1 baking tray


Sweet potato and red onion

  • 400 g sweet potato
  • 2 red onions ca 150 g
  • 1 tbsp chili flakes
  • 1 tsp ginger powder
  • 1 pinch cinnamon powder
  • 1 tbsp olive oil
  • ¼ tsp salt

Parsnips and red bell pepper

  • 200 g parsnip
  • 1 red bell pepper
  • 1 tbsp olive oil
  • 2 tsp oregano
  • ¼ tsp pepper
  • ¼ tsp salt

Celeriac and cauliflower

  • 200 g celeriac
  • 400 g cauliflower
  • 1 tbsp olie oil
  • 2 tsp dried thyme or 4 sprigs of fresh thyme
  • ½ lemon, the grated zest
  • ¼ tsp pepper
  • ¼ tsp salt

Green asparagus and cherry tomatoes

  • 300 g green asparagus trimmed at the endings
  • 1 tbsp olive oil
  • 10 cherry tomatoes in halves
  • tsp salt

Tahini sauce

  • 4 tbsp tahini
  • 4 tbsp water
  • 1 clove of garlic
  • ½ lemon, grated zest and juice
  • 1 tbsp ginger root, grated
  • 2 tbsp miso
  • 1 tsp chili flakes
  • 2 tsp nutritional yeast flakes
  • 2 tbsp rosewater
  • 1 tbsp shoyu or tamari
  • 2 tsp agave syrup



For the roasted veggies

  • Preheat the oven to 200℃.
  • Cut all the vegetables into slices, wedges or cubes, not too fine and preferably all a little different, which will make the dish look appealing. Keep the different vegetables separate.
  • Start with the sweet potato and red onion. Put them in a bowl and add the accompanying spices. Shake until the potato and onion are coated with the oil and accompanying spices.
    400 g sweet potato, 2 red onions, 1 tbsp chili flakes, 1 tsp ginger powder, 1 pinch cinnamon powder, 1 tbsp olive oil, ¼ tsp salt
  • Spread the seasoned sweet potato and red onion out on a baking tray lined with baking paper and put in the oven for about 15 minutes. Check the doneness occasionally, especially the sweet potato is cooked much faster than you think .
  • Now do the same with the parsnips and red bell bell pepper and their seasonings.
    200 g parsnip, 1 red bell pepper, 1 tbsp olive oil, 2 tsp oregano, ¼ tsp pepper, ¼ tsp salt
  • Now roast the seasoned celeriac and cauliflower.
    200 g celeriac, 400 g cauliflower, 1 tbsp olie oil, 2 tsp dried thyme, ½ lemon, the grated zest, ¼ tsp pepper, ¼ tsp salt
  • And finally the green asparagus. Mix with oil, salt and pepper and roast for about 10 minutes. Put the cherry tomatoes in the oven with the asparagus for the last 5 minutes only.
    300 g green asparagus, 1 tbsp olive oil, 10 cherry tomatoes, ⅛ tsp salt
  • When you have roasted all the veggies, arrange everything on a pretty platter. Serve the traybake cold or hot (eat right away or put it all in the oven for a while), drizzle with the tahini sauce and sprinkle with some pangrattato for an extra crunch effect.

Tahini sauce

  • Blend everything with a hand blender until a sauce forms.
    4 tbsp tahini, 4 tbsp water, 1 clove of garlic, ½ lemon, grated zest and juice, 1 tbsp ginger root, grated, 2 tbsp miso, 1 tsp chili flakes, 2 tsp nutritional yeast flakes, 2 tbsp rosewater, 1 tbsp shoyu, 2 tsp agave syrup
  • Taste to determine if you want to add some salt; usually the shoyu makes this sauce salty enough.
  • You can keep this sauce in the refrigerator for at least five days, and it also goes wonderfully with salads or sandwiches.


-Use whatever veggies are in season or what you may have in your refrigerator. The veggies in this recipe are just an example.
-you can roast the different veggie groups 1 by 1 per flavor group (so first the sweet potato and red onion, then the parsnip and red bell bell pepper etc.), but you might also do two at a time on a baking sheet, each on its own side. And if you have multiple baking trays, you could roast even more at the same time that way.


Serving: 200gCalories: 456.1kcalCarbohydrates: 55.9gProtein: 11.7gFat: 23.9gSaturated Fat: 3.5gPolyunsaturated Fat: 5.6gMonounsaturated Fat: 13.7gSodium: 1079.4mgPotassium: 1335.2mgFiber: 13.2gSugar: 15.4gVitamin A: 15135.1IUVitamin C: 78.7mgCalcium: 177.5mgIron: 5.8mg
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