These vegan roasted vegetables are flavorful, perfectly crispy, and perfect for a light side dish. Served with the tangy and garlicky tahini sauce, they’re sure to become a new favorite!

Vegan roasted vegetables

I just love roasted vegetables so much. Out of all the ways out there that you can make vegetables taste good, roasting is my go-to cooking technique. It’s so easy, but despite the ease, the result is always phenomenal! You just can’t go wrong. Bring them along to a family dinner or BBQ, and everyone will be impressed.

Roasted mushrooms on a baking tray

Even better if you can come up with a yummy sauce! And that’s exactly what we’re making today: the perfect vegan roasted vegetables featuring mushrooms, zucchini, and onion. We’re serving them with a garlicky and tangy tahini sauce for ultimate deliciousness with absolutely no fuss. Trust me, you will definitely love these as much as I do.

Roasted vegetables on a baking tray

How to make amazing vegan roasted vegetables

It’s exceptionally simple! Start by preparing the vegetables by slicing the zucchini and the onions, then transfer them to a mixing bowl together with the whole mushrooms and stir together well.

Vegetables on a baking tray

Also preheat the oven to 180 degrees C/350 F and line a baking tray with parchment paper.

Next, add the olive oil to the vegetables, together with maple syrup, salt and dried thyme and mix together once again. Transfer them to the baking tray and spread out into a single layer, then bake in the preheated oven for 25-30 minutes, until softened and crispy.

Meanwhile, make the tahini sauce and serve with the vegetables when they’re done. That’s it!

Garlicky tahini sauce

Roasted vegetables with chickpeas

The garlic tahini sauce that I love to serve with these vegetables is so flavorful, and really easy to make. Simply add the tahini, apple cider vinegar, soy sauce or tamari, plant based milk and garlic to a mixing bowl, and whisk together thoroughly.

Garlic tahini sauce

It’s also very versatile. It’s ready in less than a minute and you can go ahead and serve it with meals like my miso-glazed tofu steaks and chickpea cauliflower stuffed peppers.

Mushrooms, zucchini and onions on a baking tray

Tips and substitutions

Zucchini and mushrooms on a baking tray
  • Feel free to add any other vegetables that are suitable for roasting! For instance, bell peppers, aubergines, broccoli and cauliflower all work really well. This meal is great for cleaning out the fridge!
  • You can leave out the maple syrup, or replace it with another liquid sweetener of your choice.
  • Add other spices depending on personal preference. For instance, paprika or cayenne pepper work really well for adding spice.
  • To make this recipe gluten-free, simply make sure to use tamari as opposed to soy sauce in the tahini sauce.

Can I make these roasted vegetables ahead of time?

Roasted zucchini, mushrooms and onions

I love roasted vegetables straight out of the oven, while they’re at their crispiest. However, you can keep them in the fridge in an airtight container for up to 3 days, reheating either in the microwave or the oven before serving.

More delicious vegan side dishes

Bowl of roasted zucchini and mushrooms with chickpeas
Vegan roasted vegetables with garlic tahini sauce

If you give these vegan roasted vegetables a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

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Vegan roasted vegetables with garlic tahini sauce

Get the Recipe: Vegan Roasted Vegetables With Garlic Tahini Sauce

These vegan roasted vegetables, featuring zucchini, onions and mushrooms are crispy and flavorful. Served with the garlic tahini sauce, they make an amazing side dish!

Ingredients

The vegetables

  • 1 large zucchini
  • 1 large onion
  • 1 large red onion
  • 4 cups mushrooms
  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1 tbsp dried thyme

The tahini sauce

  • 1/2 cup tahini
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1/2 cup plant based milk
  • 3 cloves garlic

Equipment

  • Conventional oven
  • Baking tray
  • Large mixing bowl
  • Small mixing bowl

Instructions 

  • Prepare the vegetables by slicing the zucchini and the onions.
  • Preheat the oven to 180 degrees C/350 F and line a baking tray with parchment paper.
  • Transfer the zucchini and onions to a mixing bowl together with the whole mushrooms and stir together well.
  • Add the olive oil to the vegetables, together with maple syrup, salt and dried thyme and mix together once again.
  • Transfer the vegetables to the baking tray and spread out into a single layer, then bake in the preheated oven for 25-30 minutes, until softened and crispy.
  • Make the sauce by adding the tahini, apple cider vinegar, soy sauce, plant based milk and garlic to a mixing bowl, and whisking together thoroughly.
  • Serve the sauce with the vegetables and enjoy!

Notes

  • To make gluten-free, use tamari instead of soy sauce.
  • Store in the fridge in an airtight container for up to 3 days.
Calories: 402kcal, Carbohydrates: 27g, Protein: 11g, Fat: 31g, Saturated Fat: 4g, Sodium: 1152mg, Potassium: 813mg, Fiber: 5g, Sugar: 13g, Vitamin A: 221IU, Vitamin C: 24mg, Calcium: 147mg, Iron: 4mg