Veganmofo 06: tandoori sweet potato and cauliflower

Ingredients

• 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)

You may like

Sweet potato and coconut cake

Preparation

• 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.