A super quick-to-prepare and delicious recipe, this Italian inspired vegan sausage traybake makes the perfect midweek meal. Chuck everything into a tin, shove it in the oven and get on with whatever else you need or want to do. Sticky sausages, potatoes, peppers and onions, what's not to love?
Take out your largest roasting tin and pile everything in.
Give it all a jolly good stir ensuring that all of the veg and sausages are covered with both oil and seasonings. You can do this with your hands, a spoon or a spatula. Just be careful not to break up the sausages.
If your pan is large enough, spread everything out into a single layer. It will cook faster if you do this. Otherwise fish out the sausages with tongues or your fingers and place on top of the veg.
Pop the pan onto the top shelf of your oven and leave it to cook for 25 minutes.
Take the pan out of the oven, turn everything over or give it a good stir, ensuring the sausages go back on top. Depending on whether you have a single layer or multilayers, cook for a further 15 to 25 minutes. The sausages should be nicely brown and the veg cooked through and somewhat sticky.
Serve straight away, on its own or with greens of some kind.
Notes
If liked, scatter some chopped fresh parsley over the top.Makes an excellent wrap. Just be careful not to burn your hands.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.