Spring into Flavor: A Vibrant Vegan Traybake Adventure
Hey there, fellow food lovers! Are you ready to ditch the winter blues and dive headfirst into a world of fresh, vibrant flavors? Well, you're in luck! I've got a showstopper of a recipe for you today: a completely scrumptious, utterly satisfying, and incredibly easy Vegan Traybake with Spring Veggies.
This isn't your average weeknight dinner. We're talking about a symphony of textures and tastes, all harmonizing on one single baking sheet! Yes, you heard it right – minimal cleanup and maximum flavor. Imagine succulent roasted potatoes, perfectly charred broccoli and asparagus, and flavor-packed marinated tofu, all crowned with a dreamy, creamy basil sauce. Trust me, once you start, you won't want to stop (and that's totally okay!).
The Magic Behind the Traybake
The beauty of this recipe lies in its simplicity. Most of the magic happens right in your oven, transforming humble ingredients into a culinary masterpiece. It's loaded with healthy carbs, plant-based protein, and plenty of those good-for-you green veggies. Plus, the optional basil cream? It's a game changer, friends. It adds a whole new level of deliciousness that'll have you licking the bowl clean (don't worry, we've all been there!).
Tofu Transformation
Let's talk tofu. It's the star of the show, but only if we treat it right. The key is a good marinade, and we're going all-in with classic spring flavors. Lemon, garlic, herbs, nutritional yeast, and miso combine for an incredible umami kick that'll have even the most skeptical tofu-eater singing its praises. If you’re feeling fancy, a dollop of vegan pesto takes it to another level, but it's perfectly divine as is.
Ingredient Spotlight
- Tofu: Firm, pressed tofu is the way to go. Marinate it for as long as possible to maximize the flavor.
- Miso: This Japanese seasoning is a vegan cooking staple. It adds depth and complexity.
- Nutritional Yeast: Also known as “nooch,” it brings that cheesy, umami goodness we all crave.
- Potatoes: Starchy potatoes roast up perfectly, but don't worry if you have to sub in other varieties. Just keep an eye on the browning, and be prepared to adjust the oven temp if needed.
- Asparagus: Thick spears work best for roasting, as they remain moist. If you use thinner ones, just reduce the roasting time.
- Broccoli: Tenderstem broccoli is great, but regular broccoli is a fine substitute.
- Capers: These little bursts of flavor add a lovely tangy, salty element. Don't forget to taste first, as they are brined.
- Cashews: Soaked cashews make the most luscious cream, but you can use sunflower seeds or even a thick vegan yogurt if you don't have any on hand.
- Basil: Fresh basil is where it's at for that bright, herbaceous flavor, but mint can be a good stand in if you're out of basil.
Get Your Traybake On!
Ready to get cooking? Here's a quick rundown:
- Marinate the Tofu: Combine your marinade ingredients, slice the tofu, and let it soak in all that flavor for as long as possible.
- Roast the Potatoes: Get your potatoes onto a baking tray, cut-side down, and let them start to roast until golden.
- Add the Veggies: Coat the broccoli, asparagus, spring onions, and garlic in a little olive oil, arranging them around the potatoes, and place back in the oven to roast until tender.
- Make the Basil Cream: Blend soaked cashews (or your substitute), lemon juice, basil, capers, miso, and nutritional yeast until smooth and creamy. Adjust to taste with salt and pepper.
- Assemble and Serve: Return the potatoes to the tray, drizzle everything with the basil cream, and sprinkle with lemon zest and capers. Serve immediately and enjoy!
Full Recipe
Yields: 3-4 servings Prep time: 20 minutes Cook time: 45 minutes
Ingredients
Tofu Marinade
- 1 garlic clove, minced
- 1 tbsp nutritional yeast
- ½ lemon, zest and 2-3 tbsp juice
- ½ tbsp shiro/white miso paste
- heaped ½ tsp fine salt
- Black pepper to taste
- 1 tsp Italian herbs (or 1-2 tbsp vegan pesto)
- 300 g / 14 oz firm tofu, pressed
Traybake
- 600 g / 21 oz small (starchy ideally) potatoes
- 30 ml / 2 tbsp olive oil
- 200 g / 7 oz tenderstem broccoli
- 200 g / 7 oz extra-thick asparagus spears (optional)
- 2 spring onions/scallions, only white and light green parts
- 4 garlic cloves, skin on
- 65 g / ¼ cup frozen petit pois or green peas
- 1 tbsp capers, chopped
- Zest of 1 lemon
Basil Cream
- 130 g / 1 cup raw cashews (or sunflower seeds), soaked in boiling water for at least 20 minutes
- Juice of ½ lemon, more to taste
- 15 medium-large basil leaves
- 1 tbsp capers
- ½ tbsp shiro/white miso paste, more to taste
- 1 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
Tofu
- In a flat dish, combine all tofu marinade ingredients with 60ml of water. Mix well.
- Cut tofu into 1cm slices, and arrange in a single layer in the marinade. Spoon some marinade over the tofu, and marinate for as long as possible.
Traybake
- Preheat the oven to 210° C / 410° F (or 190° C / 375° F with fan). If using salad potatoes, increase by 10° C.
- Scrub the potatoes, pat dry, cut in half lengthwise, and coat in 2 tsp olive oil.
- Arrange on the baking tray cut side down and bake for 15 mins.
- Coat broccoli, asparagus, spring onions, and unpeeled garlic cloves in a little olive oil, add nutritional yeast to the broccoli if using.
- After 15 mins in the oven, flip the potatoes, and add tofu, spring onions, and garlic to the tray, roast for another 15 minutes, but garlic and spring onions may need only 10 mins.
- After 30 mins the potatoes should be golden and fully cooked, take them off the tray to make room for the veggies and remove garlic and spring onions, also. Decrease the oven temp to 200° C / 390° F.
- Place the broccoli and asparagus on the tray next to the tofu and arrange as instructed above. Bake for a further 10-12 mins (check for doneness). Add the peas for the last 3-4 minutes of cooking time. While the veggies are baking, make the cream.
- Add potatoes back to the tray, spread capers on everything, and give everything a light seasoning, dust with the lemon zest. Serve with the basil cream.
Basil Cream
- Place the spring onions, roasted garlic cloves (squeezed out from their skins), drained cashews, lemon juice, and 80 ml of water in a small blender and blend until smooth, adding more water if needed.
- Blend in the basil, capers, miso, nutritional yeast, and season to taste with salt and pepper.
Notes
- Potato Variety: Use starchy potatoes. If you have to substitute, adjust the baking time and temperature as needed.
- Tenderstem Broccoli: If using regular broccoli, cut into florets, coat in olive oil, and sprinkle with salt and nutritional yeast, and roast cut side down for about 12-15 mins.
- Asparagus: If using thinner asparagus, reduce the roasting time.
More Deliciousness Awaits!
If you're craving more plant-based goodness, be sure to check out these other delicious recipes:
- Shredded Tofu Tacos
- Vegan Bolognese
- Quick Vegan Spring Onion Noodles
- Vegan Ramen
- Vegan Chicken Soup
- Sweet Potato Fritters
- Aubergine Bake with Cashew Bechamel
- Grilled Zucchini Platter
So, what are you waiting for? Grab your ingredients, preheat your oven, and let's get cooking! And don't forget to share your creations with me using #lazycatkitchen – I can't wait to see your takes on this recipe!