Roasted Vegetables with Sweet Mango Dressing, Alver Vegan Protein & Miso

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Serves 2 people

What do we love about vegetables? They’re always in season. Spring, summer, autumn, winter – there are always suitable fresh, seasonal and regional fruits and vegetables. Packed with antioxidants, vegetables are a sensational, hearty and healthy dish. If you want to make it even richer, you can add a can of chickpeas five minutes before the end of the cooking process. The vegetables can also be served cold, so there is no waste. On the contrary, you still have a perfect «prep-ahead salad».


1 eggplant, cut into slices

1 zucchini, cut diagonally

1 red bell pepper, cut into pieces

1 fennel bulb, cut into thin wedges

For the marinade

1 tsp dried thyme

1 tbsp maple syrup

Sea salt and black pepper to taste

1/2 tsp smoked paprika

1 tsp ground cumin

2 tbsp olive oil

juice of 1/2 lemon

For the mango, chlorella & miso dressing

150 g diced fresh mango

1 shallot, finely chopped

1 tsp white miso paste

1 tbsp maple syrup

2 tbsp rice vinegar

1 tsp toasted sesame oil

4 tablespoons plain non-dairy yogurt

2 tbsp golden chlorella

Sea salt and black pepper to taste

Preheat the oven to 190 °C, gas mark 5.

For the mango dressing, put all the ingredients in a blender and mix into a creamy sauce. Pour into a glass and store in the fridge until next use.

Place the prepared vegetables in a large bowl.

Mix all the marinade ingredients and pour over the vegetables. Stir the vegetables well and spread on a lightly greased baking sheet. Roast in the oven for 30 minutes until golden and tender.

Drizzle the dressing over to serve.

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