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Sweet chilli tray bake




Source of Recipe


Adapted from a Woolworths recipe






Recipe Introduction


Serves 4





List of Ingredients



• 1 large carrot cut into 5sm long strips
  
• 1 large onion (red preferred) cut into wedges
  
• I bunch broccolini, each one halved lengthways
  
• 2 galic cloves
  
• 400g vegan sausages of your choice (use tofu or cannelini beans if you don't like sausages)
  
• 1 tbs mild curry powder
  
• 100g oyster mushrooms (or normal mushroom sliced)
  
• 1 bunch pak choy, quartered
  
• optional- rice (brown, red and wild), corn, fresh coriander
  
• Olive oil
  
• 2 tbs sweet chilli sauce
  






Instructions



1. Preheat overn to 200C. Combine carrot, onion, broccolini and crushed or smashed garlic in a large bowl. Toss with 1 tbs olive oil
   
2. Place veg on prepared tray. In the same bowl add sausages. Add 1/2 tbs more oil and the curry powder. Turn sauseges to coat. Place them on the baking tray over the vegetables. Bake for 15 minutes.
   
3. Whisk sweet chilli sauce with 1 tbs water. Take tray out of overn. Place pak choy on tray. Drizzle half sweet chili mixture over the pak choy. Bake 5 minutes (or until all veg are tender).
   
4. Remove from oven. Serve with brown rice cooked with red and wild rice and corn (or a similar grainy side). Drizzle with remaining sweet hilli mixture and sprinkle coriander on top.
   






Final Comments


You can of course interchange the veggies. Use cauliflower or vroccoli if you can't get broccolini. Use chicpeas if you don't want sausages. Etc.