Veganmofo 06: tandoori sweet potato and cauliflower

Name: Veganmofo 06: tandoori sweet potato and cauliflower
Prep time: 15 min
Cook time: 70 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: en
Ingredients: 2-3 sweet potatoes (approximately 500g); 1 medium/large cauliflower; 2 cups (100 g) sugar snap peas; 2 tablespoon (50 g) tandoori powder (or tandoori paste); ½ cup (100ml) 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)

Main Dish

4 servings

15 min

70 min

Very Easy

VeganMoFo 06: Tandoori Sweet Potato and Cauliflower

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Ingredients

Number of serving: 4

2-3 sweet potatoes (approximately 500g)

1 medium/large cauliflower

2 cups (100 g) sugar snap peas

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

½ cup (100ml) 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)

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.

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