Spicy, sweet and full of umami, this Vegan Gochujang Vegetable Traybake is an easy one-pan dinner perfect for busy weeknights. Get the recipe below.
If you’re looking for a bold, flavour-packed vegan dinner that’s as easy as it is nourishing, this Vegan Gochujang Vegetable Traybake deserves a place on your weekly rotation. Made with a colourful mix of vegetables including tender roasted cabbage and crispy-edged cauliflower, this one-pan recipe delivers big umami flavour with minimal effort.
Gochujang, a Korean fermented chilli paste, brings the perfect balance of heat, sweetness and savouriness. When roasted in the oven, the vegetables caramelise beautifully while soaking up the spicy-sweet glaze.
This traybake is naturally vegan and ideal for busy weeknights, meal prep, or a fuss-free dinner that still feels exciting.
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Ingredients
It may be a lengthy list, but everyone of these ingredients brings its own texture or flavour which makes this meal so exciting!
Vegetables
- Cabbage, cut into thick wedges
- Cauliflower florets
- Red pepper
- Carrots
- Red onion
Gochujang sauce
- Gochujang paste (check it’s vegan!)
- Soy sauce
- Maple syrup
- Rice wine vinegar
- Sesame oil
- Garlic
- Root ginger
Garnishes
- Sesame seeds
- Spring onions
- Fresh coriander
Step-by-step instructions
- Step 1: prepare the vegetables by cutting them into evenly sized pieces but keep the cabbage wedges intact at the core. Arrange them evenly in a baking tray.
- Step 2: make the gochujang glaze by whisking the glaze ingredients together in a bowl.
- Step 3: coat the vegetables with the sauce ensuring they’re all well covered.
- Step 4: roast, turning halfway, until the vegetables are tender on the inside and crisp around the edges. The dish is then ready to serve!
Hint: avoid overcrowding the tray. If the vegetables are too close together, they’ll steam instead of roast. You should use two trays if needed for maximum caramelisation.
Substitutions
Not got all the ingredients? Don’t worry! I’ve got you covered.
- Gochujang: use a mix of miso paste, chilli paste and a pinch of sugar if you can’t get hold of gochujang
- Soy sauce: swap for tamari or coconut aminos
- Maple syrup: agave syrup or brown sugar will work well
- Cabbage: Brussels sprouts or fennel wedges make an interesting swap
- Cauliflower: swap cauliflower florets for broccoli florets
Variations
Add a twist to the recipe with these variations:
- Add protein: tofu, tempeh or chickpeas can all be added to the tray for extra protein
- Extra spicy: add gochugaru (Korean chilli flakes) or a drizzle of chilli oil for even more of a kick
- Milder version: reduce the amount of gochujang and add a little extra maple syrup to tone down the heat
Equipment
There’s not too much washing up with this recipe. The only equipment you’ll need is:
- Sharp knife and chopping board
- Large baking tray
- Baking paper
- Mixing bowl
- Whisk or spoon
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore the crispy edges. Re-heating in the microwave may make it soggy.
Serving suggestions
You could serve the vegetables on noodles (my favourite are rice noodles) or with rice (why not try my vegetable fried rice or mushroom fried rice?)
Top tip
Roast the cabbage with the cut side facing down for the first half of cooking. This creates deep caramelisation and prevents it from drying out.
Frequently asked questions
Most gochujang is vegan, but always check the label for fish sauce or other fish derivatives.
Freezing is not recommended as roasted vegetables can become watery when thawed.
Yes, in batches. Air fry at 190C / 375F for 12–15 minutes, shaking halfway through, until the vegetables are tender and lightly charred.
The recipe
Vegan Gochujang Vegetable Traybake
Equipment
-
1 knife
-
1 chopping board
-
1 large baking tray
-
baking paper
-
1 Mixing bowl
-
1 Whisk or spoon
Ingredients
- 1 cauliflower cut into florets
- 1 cabbage cut into wedges
- 1 red pepper sliced
- 2 carrots sliced
- 1 red onion cut into wedges
- 2 tablespoon gochujang
- 2 tablespoon soy sauce
- 1½ tablespoon maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon root ginger grated
- 2 tablespoon sesame seeds
- 4 spring onions sliced
- 1 bunch coriander leaves only
Instructions
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Preheat the oven to 220C / 425F / gas mark 7 and line a large baking tray (or baking trays) with parchment paper.
-
Prepare the vegetables by cutting them into evenly sized pieces. Keep the cabbage wedges intact at the core so they roast without falling apart.
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Make the gochujang glaze by whisking together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a bowl.
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Coat the vegetables thoroughly with the sauce, using your hands to ensure every piece is well covered.
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Arrange on the tray in a single layer, leaving space between vegetables to encourage caramelisation.
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Roast for 30–35 minutes, turning once halfway, until the cauliflower is crisp at the edges and the cabbage is tender with charred tips.
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Finish and serve with sesame seeds, spring onions and coriander.
Nutrition
Calories: 219.41kcalCarbohydrates: 37.93gProtein: 8.77gFat: 6.39gSaturated Fat: 1.09gPolyunsaturated Fat: 2.52gMonounsaturated Fat: 2.25gSodium: 616.01mgPotassium: 1152.22mgFiber: 11.49gSugar: 19.57gVitamin A: 6520.83IUVitamin C: 198.85mgCalcium: 204.49mgIron: 3.06mg
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