Veganmofo 06: tandoori sweet potato and cauliflower

Main Dish
4 servings
15 min
70 min
Very Easy


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)


  • 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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