Veganmofo 06: tandoori sweet potato and cauliflower

Main Dish
5 servings
15 min
70 min
Very Easy


Number of serving: 5
2-3 sweet potatoes (approximately 500 g)

1 medium/large cauliflower

2 cups (100 g) sugar snap peas

2 tablespoon (50 g) tandoori powder (or tandoori paste)

½ cup (100 ml) soy milk

Juice of ½ lemon

1 teaspoon minced garlic

1 teaspoon minced ginger

Salt and cracked pepper to taste

½ teaspoon cinnamon (optional)

1 tablespoon vegetable oil or vegan margarine

Breadcrumbs (optional)


  • Place lemon juice in soy milk and let stand. Peel and cut sweet potatoes into cubes or wedges.
  • Cut cauliflower into small bouquets. Add tandoori powder or paste to soy milk mixture.
  • Add in garlic, ginger, cinnamon, salt and pepper (to taste). Pour marinade mixture onto sweet potatoes and cauliflower. Mix well.
  • Don't add in the sugar snap peas as yet. Leave to marinade for about 10 minutes.
  • Add oil or margarine. Stir well. Place in an oven proof dish and bake at 200 degrees Celsius for 1 hour or until sweet potatoes are cooked.
  • Add in the sugar snap peas and sprinkle with breadcrumbs.
  • Put back in the oven for about 10 - 12 minutes.


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