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Tandoori Vegetables

Tandoori Vegetables

In this easy vegan version of Tandoori Vegetables, you don’t need a tandoor, just a standard oven, lots of vegetables and a few spices.


For the tandoori marinade:

  • 1 cup plain (unsweetened) vegan yogurt
  • 1/4 cup raw cashews soaked in water for 15 minutes or longer, then drained
  • 4 cloves garlic
  • 1 2-1/2- inch piece of ginger peeled
  • 2 teaspoons gram masala*
  • 2 teaspoons coriander
  • 1/2 teaspoon cayenne amp it up to 1 teaspoon for those who can stand the heat
  • 1 teaspoon paprika
  • For the vegetables:
  • generous amount of sea salt and freshly ground pepper
  • 8 cups of sturdy assorted vegetables coarsely chopped, such as peppers, green beans, carrots, turnips, onions, mushrooms, cauliflower and broccoli — tempeh and firm tofu also good. Get a good bright-colored mix
  • 2 tablespoons coconut oil or other oil
  • sea salt freshly ground pepper
  • 1 big handful fresh cilantro chopped for garnish


  • In food processor or blender, blitz together the drained cashews, garlic, ginger, gram masala, coriander, cayenne and paprika for a minute or so, producing a thick paste.
  • Pour in the plant-based yogurt and process for another minute or until the marinade is creamy and well-combined.
  • Fill a large mixing bowl with the chopped vegetables. Pour the tandoori marinade over all. Give everything a good stir so the vegetables are coated.
  • Marinate vegetables for 1 hour or more. If you’re going to marinate for longer, cover the bowl and refrigerate.
  • Remove bowl from fridge and bring vegetables back to room temperature before proceeding.
  • Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment paper.
  • Season the vegetables with sea salt and pepper. Spread onto the baking sheets so there’s no crowding. Brush both sheets of vegetables with the coconut oil or other neutral oil.
  • Roast for 20 to 25 minutes, switching pans on the racks halfway through and stirring occasionally to prevent burning and sticking.
  • Tandoori vegetables are ready when the vegetables are tender and a little charred at the top.
  • Garnish with chopped cilantro.