Vegan traybake with seasonal vegetables
Enjoy the different flavors
Equipment
- 1 baking tray
Ingredients
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
- ⅛ 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
Extra
- 2 tbsp pangrattato
Instructions
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.
Notes
Tips:
-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.
Nutrition
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
Tried this recipe?Let us know how it was!