A delicious one-pan bake where all the veg are prepped, combined with a sauce, and baked in the oven—dinner is ready with minimal effort! This pairs wonderfully with rice for a family meal or celebration. We use potimarron pumpkin, but you can substitute it with butternut squash or sweet potato if unavailable.
Takes
Serves 4
Ingredients
1head of cauliflower
1leek
500gpumpkinsweet potato, or butternut squash (peeled and chopped)
100gmushrooms of choicee.g., oyster mushrooms
6store-bought vegan sausagesdefrosted if frozen
50gbaby spinach
1tbsptamarifor roasting cauliflower
1small bunch of fresh herbs of choicee.g., parsley or coriander, chopped, for garnish
Sprinkle of coarse sea salt
Sauce
2clovesof garlic
1small thumb-sized piece of ginger
1onion
½chilliadjust to taste
Juice of ½ lime
1tbspmaple syrup or liquid sweetener of choice
400gtinned low-fat coconut milk
400mlvegetable stock
1½tbspmedium curry powder
1flat tbsp aromatic spicese.g., cinnamon, cardamom, clove, star anise powder
½tbspsalt
2tbsptamari
Instructions
Preheat the oven: Set to 200°C.
Prepare the sauce:Peel and roughly chop the garlic, ginger, and onion.Add these to a blender along with the remaining sauce ingredients. Blend until smooth.
Prepare the vegetables:Finely tear or chop the mushrooms.Peel and chop the pumpkin, sweet potato, or butternut squash into bite-sized pieces (500g).Slice the leek into bite-sized rounds, washing thoroughly to remove any sediment.Chop the vegan sausages into bite-sized pieces.
Assemble the bake:Add the mushrooms, pumpkin (500g), leek, sausages, spinach, and blended sauce to a large, deep casserole dish. Mix well to ensure all ingredients are coated.
Prepare the cauliflower:Slice the cauliflower into 4 equal-sized steaks. Place on a separate baking tray along with any smaller pieces and leaves (chop larger leaves into strips to cook evenly).Drizzle with 1 tbsp tamari and sprinkle with coarse sea salt.
Bake:Place both trays in the oven. Bake for 30–40 minutes, rotating the trays halfway through. Check that the pumpkin is tender and the cauliflower is golden and slightly crispy.
Garnish and serve:Remove from the oven. Garnish the casserole with roasted cauliflower pieces and chopped fresh herbs. Serve immediately, optionally with rice.
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