Baked Thai-spiced vegetables

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» Baked Thai-spiced vegetables

Serves 4

vegan Baked Thai-spiced vegetables in a round pot with lid open to the right sideIngredients

  • 1 courgette, cut into thick slices
  • 2 heads pak choi, quartered through the root
  • 6 spring onions, cut in half
  • 150 g baby sweetcorn
  • 3 mixed peppers, cut into chunks
  • 2 red onions, sliced through the root
  • 100 g tenderstem broccoli
  • 150 g edamame beans
  • 100 ml water
  • 200 g Thai curry paste (red/green/yellow)
  • 200 g brown basmati rice (dry weight), cooked, to serve


  1. Mix the courgettes, pak choi, spring onions, baby sweetcorn, peppers, red onion, broccoli and edamame beans together. Mix the water with the Thai curry paste and mix into the vegetables.
  2. Put the veg into an ovenproof container with a lid and put into a preheated oven on a medium heat.
  3. When the veg is tender, portion up and serve with the brown basmati rice.


Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
329 54.9 12.1 14.1 6.4 1.0 9.3 1.56
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