Although I love this time of year, it always gets very busy and stressful around this time.
And after a day spent testing a recipe in the kitchen (extremely tough job, I know), cooking something that actually constitutes a proper meal or anything that requires even more washing up feels like way too much effort.
That is why this vegan sausage traybake is the best.
Simply put everything in one tray and bake, then dinner is ready in under 30 minutes.
All you have to do is peel the vegetables. Or better yet, this is a great recipe to use up leftover vegetables.
Simply add them in at the same time as the sausages instead.
How to make a vegan sausage traybake
Ingredients you’ll need
Vegetables – I’m using classic Christmas dinner vegetables such as sprouts, parsnips and carrot.
But feel free to add other vegetables you have handy (this recipe is a great way to use up whatever you have in the fridge, as well as leftovers)
Veggie sausages – I love using frozen Linda McCartney sausages since they are so handy, but use whatever brand you enjoy.
You can also substitute the sausages for some chickpeas or butter beans, if you’re not a fan of faux meats.
Gravy – There are many options for shop-bought vegan-friendly gravy granules or you can make your own.
If the vegetables are fresh, they’ll need to cook first. So start by preheating the oven, adding some oil to a large roasting tray, seasoning the vegetables and roasting.
During the last 15 minutes of cooking, add the sausages (assuming they’ll take about 15 minutes to cook).
That’s it! Super easy and minimal washing up.
- 2 tbsp garlic-infused olive oil
- 3 medium carrots, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 1 large red onion, peeled and cut into wedges
- 400 g brussels sprouts, trimmed
- A pinch of salt and pepper
- 6 Vegan sausages, (I used Linda McCartney's)
- ½ tbsp balsamic vinegar
- 1 tbsp maple syrup
- A few sprigs of rosemary, roughly torn
- Preheat oven to 200C / 390F. Drizzle the oil into a large roasting dish and leave to heat up in the oven whilst you prepare the vegetables.
- When ready, carefully remove the hot dish from the oven and add the chopped onion, carrots, parsnips and brussels sprouts. Top with salt and pepper then give the pan a shake to evenly coat the vegetables. Cook for 10 minutes.
- Remove from the oven and add the sausages, balsamic vinegar, maple syrup and rosemary. Give the pan another shake and cook for a further 15 minutes. The brand I used take 15 minutes from frozen but if yours take longer, add them in earlier or if they take shorter, add them in later.
- Transfer to plates, top with gravy and enjoy!
To use with leftovers: Simply add the leftover veg in with the sausages and use a bit less oil.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 488Total Fat 33gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 19gCholesterol 63mgSodium 969mgCarbohydrates 33gFiber 7gSugar 12gProtein 17g