Vegan Sausage Tray Bake

2 add the potatoes courgette peppers moving mountains plant based sausages olive oil italian herbs and salt to the baking tray and mix till combined 3.

Vegan sausage tray bake. Put the oil into a large baking tin and place on a medium low heat on the stove. Return to the oven for 10 to 15 minutes or the recommended cooking time minus 10 minutes. Add all the ingredients to an oven proof baking dish give the tray a good shake to mix everything up.

When ready carefully remove the hot dish from the oven and add the chopped onion carrots parsnips and brussels sprouts. Pre heat your oven to 200 c fan 180 c gas mark 6. Tip onto a large tray or into a large dish and put in the oven for 20 minutes.

Use your hands or two large spoons to turn everything in the oil so it is well coated. Preheat oven to 200c 390f. Use a fork to test if the sweet potatoes are cooked before serving.

Rearrange everything on the tray in one layer. When the sausages have 10 minutes left to cook drizzle the dressing over everything in the tray and sprinkle over the pine nuts. Add some cherry tomatoes still on the vine and cook a further fifteen minutes so that they become lovely and soft and start to release their juices and then serve.

Place the tray in the oven for 25 minutes. Cut the courgettes into chunky slices. To make the veggie sausages heat 1 tablespoon of the oil in a large frying pan and fry the mushrooms for 3 4 minutes or until lightly browned stirring.

Continue to prepare and add the vegetables to the tray as the onions and sausages are cooking remove the stems seeds and membranes from the peppers and slice. It s as simple as adding it all to a baking dish topping with the meatless farm sausages a drizzle of olive oil and herbs over the top and placing it in the oven for 30 minutes. Drizzle the oil into a large roasting dish and leave to heat up in the oven whilst you prepare the vegetables.