Vegan Sausage Recipe - Tasty Traybake
The Humble Vegan Sausage
We had a friend round to dinner recently, a non-vegan, and the conversation arose (as it often does with meat-eaters) about why we call ‘vegan sausages’ ‘sausages’. And cheese, and milk, and cream, and creme fraiche, and…well, the list goes on doesn’t it?
To me, it is simply because it is sausage-shaped and I cook with vegan sausages in the same way someone else might cook with a meat sausage. I’m never quite sure what the problem is, other than the meat and dairy industry maybe doesn’t want someone buying a plant-based sausage thinking it is a meat one, and then finding out that they actually enjoy it!
Anyway, argument for another day, and I will be adding an article soon on the best vegan sausages in the UK, so watch this space. Believe me, I have eaten more than my fair share so feel that I am more than qualified to expand on this subject – a little like my waistline.
Traybake Dinner Recipes are so Versatile
That is the beauty of traybake dinner recipes – they tend to be very versatile.
With this recipe, if you don’t feel like par-boiling potatoes and want to just throw stuff into a roasting tray and have done with it, then drain a tin of chickpeas and add them instead. That adds extra protein too. Or chop up a couple of parsnips – make them small enough and they won’t need par-boiling.
Don’t like courgettes? Use mushrooms or carrots instead. Did you know, you can even roast cabbage? Cut a savoy or pointed cabbage into wedges, keeping the stalk attached so the leaves don’t fall off and add that instead. It might take up more room, but it’ll be very tasty!
What are the Best Vegan Ingredients for this Recipe?
As I mention in the recipe, you can use extra-virgin olive oil if you like, but it will add a lot of flavour that is not always to everyone’s taste, and is significantly more expensive too. I tend to use standard olive oil for the vegetables, and occasionally splash out with the extra-virgin olive oil to mix with the bread.
Vegan Sausage Traybake Recipe
Anyway, I hope you enjoy this recipe, and try swapping ingredients in and out to suit personal tastes and family meal preferences. Contact me to let me know what ingredients you have changed or added to it – I’d love to hear from you!
Vegan Sausage Tray Bake
- 1 Large Roasting Tray
- 1 Medium saucepan for par-boiling the potatoes
- 1 Kitchen Knife
- 1 Chopping Board
- 1 Large Bowl
- 1 Pack Vegan Sausages M&S Plant Kitchen No Chorizo Puppies work really well
- 250 Grams New Potatoes, halved/quartered into 3-4cm pieces Par-boiled for 10 minutes until softening
- 1 Large Courgette, cut into 3-4cm chunks
- 2 Red or Orange Bell Peppers, de-seeded and cut into 3-4cm pieces Romano Peppers are great
- 2 Large Onions, peeled and cut into thick wedges
- 6 Cloves Garlic, skin on and smashed lightly with the side of a knife
- 3 tspn Smoked Paprika Use either the Hot, or the Sweet, depending on preference
- 200 Grams Cherry Tomatoes
- 1 Medium Ciabatta loaf, Baguette or artisan bread Packs of part-baked bread can be used
- 150 Grams Baby leaf spinach, washed and drained Optional
- 75 ml Olive Oil + ½ tspn You can use extra virgin, but standard Olive Oil is fine here
- Salt and Black Pepper
- Preheat the oven to 210°C, or 200°C for fan assisted
- Chop and par-boil the potatoes
- Prepare the onions, courgettes, pepper and garlic
- Add 3 Tablespoons of the Olive Oil to the Roasting Tray
- Add the first 7 ingredients to the tray (up to and including the paprika) and coat in the oil. Season with salt and pepper
- Place at the top of the hot oven and roast for 15 minutes
- Remove after 15 minutes and add the tomatoes. Turn the tray contents with a spatula
- Everything should be starting to soften and brown slightly. Turn oven down if it is browning too quickly
- Return to the oven for a further 10 minutes
- Meanwhile, tear the bread into large chunks and place in a large bowl
- Add the remaining olive oil, reserving ½ tspn
- Mix the bread with the oil and season
- Remove the tray from the oven and add the bread, turning it to coat it in some of the juices
- Return to the oven for 10 minutes
- If using, place the spinach leaves into the bowl that you used for the bread and mix with the remaining ½ tspn of olive oil and a tiny pinch of salt
- Remove the tray from the oven after 10 minutes and scatter the spinach leaves across the top
- Return to the oven for 5 minutes for the spinach to wilt and crisp slightly
- Remove the tray from the oven and turn everything into a large serving dish, mixing to incorporate the wilted spinach
- Serve and enjoy!