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A large tray of the recipe (miso roasted red cabbage, beetroot and black beans with peanut satay dressing and spring onions on top), surrounded by styled bowls and plates. A flat lay image on a pale blue background.
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Easy Tray Bake Recipe - Miso red Cabbage, Beetroot & Black Beans

A simple, tasty, vegan meal. This miso tray bake recipe with red cabbage, beetroot, and black beans will satisfy the whole family.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people

Ingredients

For the tray bake

  • 1/4 large red cabbage sliced into 2cm strips
  • 280 g beetroot chopped into large cubes
  • 1 400 g tin of black beans

For the miso sauce

  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/2 tbsp sesame oil
  • 1/2 lime juiced
  • 1 tsp ginger grated
  • 2 cloves of garlic minced

For the satay dressing

  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 3 tbsp water
  • 1/2 tsp apple cider vinegar
  • 1 tsp maple syrup

For the toppings

  • Spring onion
  • Fresh coriander
  • Sesame seeds

Method

  • Preheat the oven to 200 degrees Celsius.
  • Add the sliced red cabbage, beetroots and drained black beans to a roasting tray.
  • Mix the miso paste, soy sauce, maple syrup, sesame oil, lime juice, ginger and garlic in a small bowl. Then drizzle all over the red cabbage, beetroot and black beans. Use your hands to mix everything together so the sauce covers all the veggies. Bake in the oven for 20-30 minutes until everything is soft and tender and the cabbage has charred slightly around some of the edges.
  • Whilst it's in the oven, make the peanut satay dressing. Mix the peanut butter, soy sauce, water, apple cider vinegar and maple syrup together in a bowl, then leave to one side.
  • Remove the tray bake from the oven, drizzle the peanut satay dressing all over, then top with chopped spring onions, fresh coriander and sesame seeds. Serve on its own or with rice.