Vegan Sesame Ginger Tray Bake (Oil-Free!)

Vegan Sesame Ginger Tray Bake (Oil-Free!) Recipe

By VegetaFull

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 30 minutes


Sesame Ginger Sauce

¼ cup (2 oz.) of coconut aminos

1 tablespoon of tamari

1 tablespoon of pure sesame paste

1 tablespoon of rice vinegar

1 tablespoon of maple syrup

1½ teaspoons of freshly grated ginger root (1” piece)

2 garlic cloves, minced

¼ teaspoon of sriracha (more for spicy)

1 tablespoon of sesame seeds (plus more for sprinkling)


4 cups (600 grams) of jewel yams, peeled and diced into ½” cubes (about 2 large yams)

½ red pepper, thinly sliced

1 bunch of broccolini, sliced, leaving florets and stems attached

2 medium bok choy, blades separated with leaves on


1Pre-heat oven to 425 F (220 C)

2In a small bowl, whisk sesame paste, coconut aminos, tamari, ginger, garlic, sriracha, rice vinegar, maple syrup, and sesame seeds until well combined. Set aside.

3Prepare your vegetables. Peel and dice the yams into ½ inch cubes. We are cutting them into small bite-sized pieces so that they will cook at the same rate as the other vegetables. Thinly slice the red pepper. Cut the broccolini along the stems, length-wise, leaving the florets attached. Separate and wipe down the bok choy blades, leaving the leaves intact.

4Toss the vegetables in a large mixing bowl with the sesame ginger sauce. Using a spatula, or your hands, work the sauce into the vegetables making sure that they are well coated.

5Spread the coated vegetables on a baking tray. The yams will take the longest to cook, so make sure that they are on the bottom of the tray.

6Bake for 30-35 minutes, or until yams are fork-tender.

7Sprinkle with sesame seeds and serve with your favorite rice.

8NOTES: The sesame ginger sauce also makes a wonderful marinade for tofu which can be baked on a separate tray, in the oven, along with the vegetables.

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