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Easy Vegetable Medley with Nutritional Yeast

Cooking food in the oven is one of my favorite ways in the kitchen. It’s so easy, I can do something else while the food is in the oven, not much to clean after. And when I can mix lots of super gut-loving veggies in the same pan I know it’s a winner. Try this easy vegetable medley.

Super healthy veggies, the more colorful the better

There is nothing complicated about this. The hardest part of preparing this dish may be in fact peeling, washing and cutting your veggies.

This time I used cauliflower, broccoli, Garnet sweet potato, parsnip, mushrooms, turnips and onions. But the beauty of this dish is that you can mix anything you want. One of my rules to keep it diverse is to make sure I use ingredients that have different colors because we know the color is an indication of different types of nutrients.  

How to serve easy vegetable medley

Eat this easy vegetable medley the vegan way, just adding extra virgin olive oil and fresh lemon juice, serve it as a side dish, save it in a glass container for a couple of days for a healthy and colorful workday lunch.

To give this vegetable medley an extra kick try adding my Dairy-Free Ranch Dressing (Lectin-Free). Enjoy.

Easy Vegetable Medley out of the oven
Easy Vegetable Medley in a bowl and ready to eat

Easy Vegetable Medley with Nutritional Yeast

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
By Claudia Curici Serves: 2-4
Prep Time: 15 minutes Cooking Time: 35 minutes


  • 1/2 head medium cauliflower
  • 1 small broccoli head
  • 1 medium Garnet sweet potato
  • 1 small turnip
  • 1 big parsnip
  • 1 red onion
  • 2 big handfuls of mushrooms
  • avocado oil
  • 3 tbsp nutritional yeast
  • dry thyme
  • dry oregano
  • garlic powder
  • salt and pepper
  • extra virgin olive oil and lemon juice (for serving)



Heat oven to 400F.


Peel and cut all the vegetables into cubes and chunks. I like my onion julienne. Arrange on a big sheet pan.


Add plenty of avocado oil, nutritional yeast and spices and toss them so they all get coated with the oil and spices.


Bake for 35 minutes, mix occasionally.


Serve warm with lots of extra virgin olive oil and a squeeze of lemon, as your main dish OR have it as a side dish. Portion and store in a glass container for a workday lunch.


The portion number depends on whether you have it as a vegan main dish or as a side dish. Also on how hungry you are.

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  • Reply
    Wendy Porter
    April 2, 2018 at 12:20 pm

    I am in love with your work. I’m also a creative and your photography is like eye candy for me. Started the PP 3 weeks ago and I am so inspired to start making your recipes. They are an excellent healthy replacement for some of my favorite food. I’m starting out with the Tabbouleh first. It will douse a lot of my current cravings.

    I want to follow you but I’m not on twitter or instagram. I’m old school. ……….

    • Reply
      April 8, 2018 at 3:38 pm

      Hi Wendy! Thank you so much for your comment, I’m so happy I can help people stick to the PP lifestyle by sharing my recipes. It’s ok to be old school, but just in case you feel like, you can still find my instagram online without having an account. It;s not really straight forward, but I know it works because my husband is not on social media either and he checks my instagram :D.I’m sorry for replying so late, I was vacationing in a remote area in West Texas and it was hard to connect to the website and do stuff. I’d love to hear from you again. <3

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