Warning: Cannot modify header information - headers already sent by (output started at /var/sites/v/veahero.com/public_html/index.php:7) in /var/sites/v/veahero.com/public_html/wp-content/plugins/wp-rocket/inc/classes/Buffer/class-cache.php on line 214

Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /var/sites/v/veahero.com/public_html/index.php:6) in /var/sites/v/veahero.com/public_html/wp-content/themes/veahero/functions.php on line 894

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /var/sites/v/veahero.com/public_html/index.php:6) in /var/sites/v/veahero.com/public_html/wp-content/themes/veahero/functions.php on line 894

Warning: Cannot modify header information - headers already sent by (output started at /var/sites/v/veahero.com/public_html/index.php:6) in /var/sites/v/veahero.com/public_html/wp-content/plugins/disable-xml-rpc-pingback/disable-xml-rpc-pingback.php on line 51
Roasted Garam Masala Vegetables | Free Vegan Meal Plan | Veahero

Roasted Garam Masala Vegetables

  • Prep: 20 Mins / Cook: 40 Mins
  • Serves 5
  • easy

A hassle free yet richly flavorful appetizer, consisting of oven-roasted vegetables seasoned with spicy garam masala with a cool mint and tahini yogurt dressing. This delicious recipe is both vegan and gluten free and works perfectly as a side dish or as part of a yummy buffet!

Gluten Free Dairy Free High Protein

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

  • Zucchini Courgette 2 2
  • Carrot Carrot 2 2
  • Medium Potatoes Medium Potatoes 8 8
  • Red Bell Pepper Red Bell Pepper 2 2
  • Cauliflower Cauliflower half a head half a head
  • Olive Oil Olive Oil 3 tbsp 3 tbsp
  • Garam Masala Garam Masala 1 tbsp 1 tbsp
  • Paprika Paprika 1 tbsp 1 tbsp
  • Table Salt Table Salt to taste to taste
  • Mint Yoghurt:
  • Coconut Yoghurt Coconut Yoghurt 350g 1 & 2/5 cups
  • Mint Mint 25g 1 cup
  • Lemon Lemon 1 1
  • Tahini Tahini 1 tsp 1 tsp
  • Table Salt Table Salt to taste to taste

Instructions

  1. 1.Preheat oven to 200C.
  2. 2.Wash all veggies and cut them into big, chunky slices ( I quartered the potatoes).
  3. 3.Put all veggies into a big bowl and add spices + oil. Massage veggies with your hands and let the oil and spices soak in for 10 minutes.
  4. 4.Put parchment paper on a baking tray and add all veggies to it. Make sure they have enough space and are not on top of each other.
  5. 5.Roast in the oven for 35-40 min.
  6. 6.Meanwhile make the mint yoghurt by simply chopping up the mint, squeezing fresh lemon juice and adding all ingredients to a bowl. Stirring well with a fork and letting the dip sit in the fridge until the roasted veggies are ready.

Nutritional Information

  • Calories:
    572
  • Fat:
    23g
  • Sodium:
    173mg
  • Carbs:
    86g
  • Sugar:
    9g
  • Protein:
    12g

Leave a Comment or Tip!