Ingredients

  • Prep: 30 min
  • Bake: 40 min
  • Total: 70 min

Vegetables

12
oz
potatoes
8¾
oz
button mushrooms
8¾
oz
bell pepper
8¾
oz
zucchini
8¾
oz
carrots
2
onions

Marinade

2
fl oz
olive oil
3
tbsp
feta seasoning

Mayonnaise

3⅓
fl oz
soy milk (unsweetened)
3
tsp
white wine vinegar
¼
tsp
mustard
5
fl oz
canola oil
salt & pepper
Ingredients for the vegan roasted vegetables, seen from above
Step 1
12
oz
potatoes
8¾
oz
button mushrooms
8¾
oz
bell pepper
8¾
oz
zucchini
8¾
oz
carrots
2
onions
  • Cut the vegetables into bite-sized pieces.
Ingredients for the vegan roasted vegetables chopped on a board
Step 2
12
oz
potatoes
  • Parboil the potatoes in boiling salted water for 7 min.
  • For 350 g (12 oz) potatoes: about 1.5 liters (1½ quarts) of water + 1 tsp salt
Potatoes being parboiled in a pot.
Step 3
2
fl oz
olive oil
3
tbsp
feta seasoning
  • Toss the vegetables with the olive oil and herbs in a large bowl.
Roasted vegetables being marinated in a bowl
Step 4
marinated vegetables
  • Roast the marinated vegetables in the oven at 400 °F / 200 °C convection for 40 minutes (or until the vegetables are nicely browned).
Roasted vegetables in the oven
Step 5
3⅓
fl oz
soy milk (unsweetened)
5
fl oz
canola oil
3
tsp
white wine vinegar
¼
tsp
mustard
salt & pepper

Making the mayonnaise

  • Whip all the ingredients in a blender (or with an immersion blender).
  • The mayo firms up once it has cooled down. If you'd like it even thicker, add more canola oil and whip again.
  • Season with salt and pepper.
Ingredients for the vegan mayo in a blender
Roasted vegetables with homemade mayo served on a plate, teaser

Tips

About the ingredients:

  • The seasoning makes all the difference! For roasted vegetables I love feta seasoning. But you can also use other spice blends such as "Italian herbs" - or create your own classic mix with oregano, thyme or rosemary.

Tips for vegan mayonnaise

  • Soy milk gives a much firmer consistency than other plant-based milks.
  • If you'd like a slight egg flavor in your mayo, you can stir in a pinch of kala namak. It's a sulfurous salt that you can buy online.

Season

Season: July to September
  • carrots: June to November
  • potatoes: June to October
  • bell pepper: July to September
  • zucchini: June to September

Only main ingredients of 100 g or more, or a whole piece, count. Spices and small amounts are left out.

Nutrition

estimated per serving

  • 1264kcal
  • 13 gProtein
  • 54.8 gCarbs
  • 107.4 gFat

Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.

Cost Test phase

estimated per serving

about €2.60

This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.

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