Vegan Sesame Ginger Tray Bake (Oil-Free!) Recipe
🔪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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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.