Posted on August 23 2020
Veggies & Tahini Tray Bake Recipe
Vegan Tahini Veggies Bake
This veggies tray bake is perfect for quick weekday cooking. The magic here lies in simply mixing all ingredients and the tahini sauce.
This one is for days the fridge needs to be cleaned up and for those looking to whip up a quick dinner. Quick, easy and wholesome, bell peppers, zucchini, onions work best, though you can substitute with the ones in your fridge.
The constant chickpeas from the legume family and Tahini sauce.Tahini as the fat source given that it's made from whole sesame seeds ground into seed butter.
This also means added fibre, and in my humble opinion, added flavour. Tahini is increasing found in food stores and online in India. This simple, smooth and runny paste can so be made at home with the help of a food processor or blender.
- Tahini contains more protein than most nuts
- It's a rich source of B vitamins
- and important minerals, such as magnesium, iron and calcium.
1 onion, sliced.
1 zucchini, sliced.
1 red bell pepper, sliced.
1 cup (265g) chickpeas, drained.
3 tbsp. tahini.
1 lemon, juice only.
3 tbsp. almond milk.
1 tbsp. sesame seeds.
handful coriander, chopped.
Preheat oven to 190°C (375°F).
Place the chopped vegetables in a baking tray and season with salt and pepper. Mix well and cook in the oven for 35 minutes or until vegetables are cooked.
In a small bowl, mix the tahini, lemon juice, almond milk, and sesame seeds, then set aside.
Once vegetables are cooked, mix them with the tahini sauce and serve with fresh coriander.