Vegan Gochujang Vegetable Traybake

Vegan Gochujang Vegetable Traybake served with rice noodles and coriander

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Prep Time15

Cook Time35

Total Time50

Course: Dinner, Side Dish

Cuisine: Korean

Diet: Vegan, Vegetarian

Keyword: cabbage, carrot, cauliflower, coriander, garlic, gochujang, maple syrup, red onion, red pepper, rice wine vinegar, root ginger, sesame oil, sesame seeds, soy sauce, spring onion

Servings: people

Calories: 219.41kcal

Equipment

1 knife
1 chopping board
1 large baking tray
baking paper
1 Mixing bowl
1 Whisk or spoon

Ingredients

1 cauliflower cut into florets
1 cabbage cut into wedges
1 red pepper sliced
2 carrots sliced
1 red onion cut into wedges
2 tablespoon gochujang
2 tablespoon soy sauce
1½ tablespoon maple syrup
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 cloves garlic minced
1 teaspoon root ginger grated
2 tablespoon sesame seeds
4 spring onions sliced
1 bunch coriander leaves only

Instructions

Preheat the oven to 220C / 425F / gas mark 7 and line a large baking tray (or baking trays) with parchment paper.
Prepare the vegetables by cutting them into evenly sized pieces. Keep the cabbage wedges intact at the core so they roast without falling apart.
Make the gochujang glaze by whisking together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a bowl.
Coat the vegetables thoroughly with the sauce, using your hands to ensure every piece is well covered.
Arrange on the tray in a single layer, leaving space between vegetables to encourage caramelisation.
Roast for 30–35 minutes, turning once halfway, until the cauliflower is crisp at the edges and the cabbage is tender with charred tips.
Finish and serve with sesame seeds, spring onions and coriander.

Nutrition