Okay, so you guys know how much I love a vegan traybake recipe, right? I mean they are the best way to get a ton of veggies on your plate without a lot of effort, which some days is my preferred way to get food on the plate.
Now that my book is done (dance break!) and available for pre-order HERE, I’m finding that I love these vegan traybake recipes too much to give’em up. In fairness, life was still pretty hectic after I got back from Rome. I had to go through the book and edit it and then re-read the edits, do a blurb, get art and all that jazz. What’s all that mean? That I was feeling a bit lazy and kept the roasted veggie train going.
So this is a regular vegan tray bake recipe, but with a small twist. I was watching a few videos on Instagram and found this vegan dish served on a plate of hummus and I was like, “Hell yes!”
I mean, why hasn’t this occurred to me before? I love beans and I love bean dip, why not let that be the protein I add to my dish? Friggin’ bean puree. Yes. Please.
So, that’s what I did. It was easy, delicious and packed full of nutrients which is my preferred way to get my nutrients.
Kitchen Tools:
*Food processor or Blender
*Baking pads
*Kitchen tongs
Ingredients:
*Butter beans (rinsed & drained)
*Onion, sliced
*Garlic (whole small head)
*Potatoes (rinsed & diced)
*Asparagus
*Rosemary & Thyme
*Lemon zest + half lemon, juiced
**You can use whatever blend of fresh vegetables you like, just make sure they’re cut into uniform pieces so they cook evenly. And be sure to add vegetables with a shorter cooking time–like asparagus–later in the cooking time.
Instructions:
*Preheat the oven to 200C/400F
*Rinse and chop your veggies.
*Lay veggies out on silicon baking pads or parchment paper
*Season and toss until coated. You can season each vegetable individually or use the same blend for the whole dish.
*Bake 20 to 30 minutes, until vegetables are soft enough to pierce with a fork.
*Add garlic head and asparagus during last 10 minutes or so of cooking.
*Add beans, thyme, rosemary and cooled garlic (peeled) to a food processor. Pulse a few times and then add lemon zest and juice. Run until smooth.
*Spread beans on your plate with a spoon and plate the veggies on top however you like. Feel free to garnish with parsley or chili flakes, or nothing at all.
Note: I didn’t add the Naturli vegan sausage b/c it didn’t add to the dish. It was delicious, as always but unnecessary. I didn’t need the extra protein and it was a case of lesson learned and a reminder to stop being greedy!
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More Vegan Traybake Recipes
*Quick & Easy Vegan Dinners ~ Roasted Veggie Traybake
*30 Minute Vegan Tray Bake Recipe
*One Pot Vegan Italian Sausage Bake
*Vegan Sausage, Spinach & Mushroom Risotto
The Spicy Spatula 
Whatcha think?