Vegan traybake with spring veggies

Vegan traybake with spring veggies

vegan traybake spring

Today, I have a delicious, Spring-inspired main for you that is a breeze to make as most of the action happens in your oven, on a single tray.

It’s filling, easy to make and makes for a well-balanced meatless dinner, full of healthy carbs, plant protein and green veggies. It mostly comes together on a single baking tray, but I’ve included an optional extra of luscious basil cream, which is simply delightful on those golden roasted potatoes. Once you start dipping them in that sauce, you won’t be able to walk away…I learnt the hard way 😉 …

The only thing that’s worth doing ahead is to marinate your tofu as the longer it sits in the marinade, the tastier it gets. The marinade itself is very simple. I wanted to keep it away from the usual seasonings of soy sauce, sesame oil etc. as while they certainly make tofu taste delicious, they don’t quite go with my classic Spring-inspired flavours of lemon and herbs.


TOFU – Use firm cotton (as opposed to silken) tofu that has been pressed. Marinate for as long as possible to intensify the flavour. I wanted to make the marinade accessible so I’ve used things like lemon, garlic, dry herbs and nutritional yeast and miso, which most vegan households rely on for a flavour boost. If you have a jar of vegan pesto in your fridge, adding a couple of spoonfuls of it to the marinade takes it up a notch. Any pesto will do but classic basil pesto or wild garlic pesto are my personal favourites in this dish. That’s completely unnecessary though, there is plenty of flavour going on here already.

MISO – This Japanese seasoning is a staple flavour enhancer that is widely used in vegan cooking. If you haven’t got a jar of it yet, it’s worth getting. It’s very versatile and keeps for ages. I used it here to flavour the tofu and a bit more to give the basil cream a little bit of depth.

NUTRITIONAL YEAST – Nutritional yeast (often lovingly referred to as ‘nooch’) adds a bit of umami to things. I love using it and used it here, in small amounts, to amp up the flavour of my tofu, basil cream and to enhance the flavour of the broccoli florets.

POTATOES – The best potatoes for this kind of dish are small, uniformly shaped potatoes that are suitable for roasting – in other words those that contain a lot of starch (like Maris Piper in the UK, Russet in the USA). However, the ones you see in photos are actually salad potatoes (a variety called Annabelle) as my local shop ran out of small Maris Pipers on the day of my shoot. As they contain less starch, they are a little slower to brown so be sure to increase the oven temperature as per the instructions.

ASPARAGUS – I used extra thick asparagus spears as they are best for roasting – they don’t dry out that much in the oven and remain moist inside. If using skinnier spears, you’ll need to take them out of the oven sooner.

TENDERSTEM BROCCOLI – I love tenderstem broccoli, but regular broccoli will do just as nicely here! Divide it into florets, cut large florets into halves, coat in 10 ml / 2 tsp olive oil, sprinkle with some salt and dust with nutritional yeast (if using). Spread on the baking tray, cut side down and bake for about 12-15 minutes.

CAPERS – I love capers, these little pickled flower buds add so much flavour and they work really beautifully here. I added a spoonful to the cream and sprinkled some more on the dish. Be aware that they are usually pickled in a salty brine so don’t add salt to things without tasting first.

CASHEWS – Soaked cashews make for a deliciously creamy sauce, but you can get the same effect using hulled sunflower seeds too! Alternatively, use a neutral tasting (ideally almond or oat, not coconut, based), thick vegan yoghurt as a base for the cream. You will need about 1½ cups.

BASIL – Basil is one of my favourite herbs and I really like its flavour here. Even though it’s a close cousin of mint, it’s a little more versatile in my opinion. You can use mint instead but you may need to use a little less in the cream as it tends to overpower other flavours more readily than basil.

vegan traybake spring veggies ingredients

vegan traybake spring veggies tofu

vegan traybake spring veggies potatoes

vegan traybake spring veggies broccoli asparagus

vegan traybake spring veggies basil cream

vegan traybake spring cropped

vegan traybake spring basil cream

vegan traybake spring macro

20 min
45 min
20 min
45 min
TOFU (or use shop-bought pre-marinated tofu you like)


  • 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 / ½ cup frozen petit pois or green peas
  • 1 tbsp capers, chopped
  • zest of 1 lemon


TOFU (marinate overnight if possible)

  1. At the bottom of a large, flat dish, combine all the tofu marinade ingredients with 60 ml (¼ cup) of water. Mix really well.
  2. Cut tofu into 1 cm / 3/8″ slices and arrange them, in a single layer, in the marinade. Spoon some of the marinade over the tofu from time to time. Marinate as long as possible, ideally overnight for a better flavour.


  1. Preheat the oven to 210° C / 410° F (or 190° C / 375° F with fan) and grab a large, sturdy baking tray (I use this tray). If using salad potatoes (which brown slower than starchy potatoes), increase the temperature by 10° C / 50° F.
  2. Scrub your potatoes clean, towel them dry, cut in half lengthwise and coat in 2 tsp (10 ml) of olive oil.
  3. Arrange them on the baking tray, cut side down and bake for 15 minutes.
  4. Coat broccoli, asparagus, spring onions and unpeeled garlic cloves in a small amount of olive oil. I also like to dip the broccoli tips in nutritional yeast as it makes them extra delicious.
  5. After 15 minutes in the oven, flip the potatoes to the other side and add tofu, spring onions and garlic cloves to the tray. Carry on roasting for another 15 minutes, but garlic and spring onions may only need 10 minutes.
  6. After 30 minutes in the oven, potatoes should be golden and fully cooked through. If so, take them off the tray (keep them warm) to make room for the veggies. Decrease the oven temperature to 200° C / 390° F. Remove garlic cloves and spring onions from the tray too.
  7. Place broccoli and asparagus spears (if using) on the tray next to tofu. Arrange the broccoli so that the tops are bunched together (they cook quicker) but stems are a bit separated from each other.
  8. Bake for further 10-12 minutes, depending on how thick your vegetables are, they may be done a little quicker (use a small knife to check for doneness in the thickest point). Add frozen petit pois in the last 3-4 minutes of the baking time. While the veggies are baking, make the cream.
  9. Add potatoes back to the tray, spread chopped capers on everything, give everything a light seasoning and a dusting of lemon zest. Serve with a side of basil cream.


  1. Place roasted spring onions, squeezed out roasted garlic cloves, drained cashews, lemon juice (zest it first, keep the zest for the traybake) and 80 ml (1/3 cup) of water in a small blender (I used a Ninja blender for this). Blend until smooth, add more water if needed.
  2. Blend in basil, capers, miso, nutritional yeast and season with salt and pepper to taste.
  3. Keeps for about 4 days in the fridge and tastes even better a day after it’s been made.

*POTATO VARIETY: Look for small potatoes that are suitable for roasting (starchy, not waxy!). In the UK, Maris Piper is the most popular starchy variety. Don’t worry if you cannot find them though – for my photoshoot I used a salad potato variety (Annabelle) as my local store ran out of Maris Piper and they worked well enough.

*TENDERSTEM BROCCOLI: You can use regular broccoli too! Divide it into florets, large florets into halves, coat in 10 ml / 2 tsp olive oil, sprinkle with some salt and dust with nutritional yeast (if using). Spread on the baking tray, cut side down and bake for about 12-15 minutes.

*EXTRA THICK ASPARAGUS: I used extra thick asparagus spears as they are the best for roasting – they don’t dry out that much in the oven and remain moist inside. If using skinnier spears, you’ll need to take them out of the oven sooner.

6 g
26 g
5 g
21 g
40 g
*per a ¼ of the entire recipe (including basil cream)
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7 reviews, 7 comments
I made this today and it was really good! Highly recommend!
    Thanks Catarina, I am so happy to hear that you enjoyed it. Ania
Made this for our Saturday night dinner. Prepped the basil cream and tofu marinade the night before. Beautiful and such a tasty dish, we were all eating spoonful's of the basil cream on its own. The marinated tofu also went down a treat. Delicious, delicious, delicious!!!
Roasted extra garlic and spring onions for the basil cream the night before, thus leaving in the garlic and spring onions in the tray bake on the day.
We will definitely be making this again. Thank you.
    Thank you so much for this lovely review, Kate! I am delighted to hear that this dish went down so well with you and your family. x Ania
Just made this and it was super delicious... the cashew cream is so yummy! I used frozen edemmame beans instead of peas. Thanks for another smashing recipe. :)
    Thanks so much, Cerne! I am so happy to hear that you enjoyed it so much and thanks for taking the time to review, I really appreciate it. x Ania
Another supertasty spring recipe. Made the sauce with sunflower seeds and wild garlic because i still had some at home.
It seems that i am on a lazycat kitchen cooking bender ... yumyum :)
    Thanks for your kind words, Sanji! I am delighted to hear that you enjoyed this dish. Ania
Julie Tiede:
Wow!!! This was wonderful! I am oil-free so I simply roasted the veggies without oil and it turned out great. The sauce was amazing. I am a bit tired of cashews so I made it with sunflower seeds which seem to have a bit deeper flavor. It was one of my husband's all-time favorites! It was simple, fast, and delicious! This one is a definite keeper! Thank you!
    Thanks so much, Julie! I am delighted to hear that you enjoyed this and wonderful to hear that no-oil version worked out well for you. Thanks so much for taking the time to review, I really appreciate it. x Ania
A fantastic seasonal spring dish with amazing flavours. I will try it again with some white miso but it was delicious without that ingredient. Will be finding many other uses for the basil cream too.
    Thanks so much, Tricia! I am delighted to hear that you enjoyed this dish and I really appreciate you taking the time to review, thank you. x Ania
Really loved this, very spring-y. Couldn't wait to get groceries to try it out, so made a few substitutions - used za'atar seasoning in the tofu marinade instead of Italian herbs, used mint in the cream instead of basil, and used a small zucchini and a few brussel sprouts instead of asparagus. This will be in the rotation for sure, hooked on the cream especially! Will be using the leftovers on pasta for lunch, I think!
    I'm delighted to hear that you enjoyed it Steff and made it your own with what you had, za'atar is perfect! And thanks so much for taking the time to write a review, I really appreciate it. x Ania
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