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One-pan Spicy Carrot, Potato and Parsnip Filo Traybake

Roasted carrots, potatoes and parsnips are baked under a crunchy filo topping in this easy plant-based traybake.

Introduction

This traybake is absolutely perfect for using up your winter veggies, whilst also making a bit of a showstopper at the dinner table. It gets an extra hit of flavour and creaminess from leftover soup from earlier. If you don’t have any soup left, cook 200g of butternut squash in the microwave, then blitz with 200ml veggie stock and season well to use instead. This tray bake is super easy to be prepared in advance, so you can enjoy more family time around the holidays.

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Ingredients

1 tbsp olive oil
1 onion, diced
2 cloves garlic, diced
2 tsp smoked paprika
1 tsp chilli powder, plus extra to serve
1 tsp cumin powder
2 tbsp tomato paste
½ tsp (or more to taste) salt
2 large carrots, roughly chopped
2 parsnips, roughly chopped
4 large potatoes, roughly chopped
1 x 400g tin chickpeas
500ml vegetable stock
2 tbsp nutritional yeast
300ml yesterday's butternut squash soup or 200g cooked butternut squash blended with 200ml veggie stock
3 tbsp butter
270g pack filo pastry
½ tsp caraway seeds
salt to taste
salad, to serve

Essential kit

You will need: an ovenproof skillet or baking dish.

Method

Preheat the oven to 160ºC fan.

Heat the oil in a large ovenproof skillet, once warm add the onion, stirring occasionally until soft. (If the skillet isn’t oven-proof, tip the mixture into a baking dish before you bake it). 

Add the garlic, 1 tsp smoked paprika, ½ tsp chilli powder and cumin powder, stir to combine and cook for 1-2 minutes. Add the tomato paste and salt, stir to coat. 

Add the carrots, parsnips, and potatoes and stir well to coat everything, then tip in the whole can of chickpeas – including the water from the can. Add the vegetable stock and bring to the boil, then turn to a simmer and cook for 20 mins, until the vegetables are beginning to soften. Remove from heat.

Mix the nutritional yeast with the 300ml of yesterday’s soup and add to the cooked veg. 

Meanwhile, in a frying pan over medium heat, melt 3 tbsp butter and gently fry ½ tsp caraway seeds, 1 tsp smoked paprika and ½ tsp chilli powder and cook for 2 minutes. Unwrap the filo pastry and brush one of the sheets with the spiced butter mixture and then scrunch up to look a little like a rose. Snuggle all of the scrunched-up filo pastry onto the top of the filling. Slide into the oven and bake for 15-18 mins, until the tops of the pastry are golden brown. 

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