Veggie sausage honey mustard traybake recipe
Let the oven do all the work in this vegetarian sausage traybake recipe. Coat you veggie sausages in a honey mustard glaze, then cook with potatoes, peppers and onions.
See method- Serves 4
- 10 mins to prepare and 45 mins to cook
- 595 calories / serving
Ingredients
- 2 x 350g packs Plant Chef 6 Cumberland Vegetarian Bangers
- 2 baking potatoes, cut into 1cm cubes
- 2 medium carrots, cut into batons
- 1 red onion, cut into wedges
- 2 mixed colour peppers, chopped
- 4 tbsp honey & mustard dressing, plus extra to serve
- 1 tbsp vegetable oil
- pinch dried mixed herbs
- 150g sweet crunchy salad
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Shop ingredientsEach serving contains
- Energy
- 2490kJ 595.0kcal
- Fat
- 26g
- Saturates
- 2g
- Sugars
- 15g
- Salt
- 3.1g
of the Reference intake
Carbohydrate 64.8gProtein 19.2gFibre 11.9g
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- Preheat the oven to gas, 200°C, fan 180°C fan.
- In a very large roasting tin or on 2 baking trays, put all of the vegetables and the veggie sausages. Drizzle over the honey mustard dressing and veg oil and season well with salt, black pepper and a pinch of dried herbs. Use your hands to toss together, making sure everything is well coated. Spread the vegetables out in an even layer.
- Put the tin into the oven and roast for 40-45 mins, stirring after 20 mins, until the vegetables are tender.
- Divide the sausages between plates with a scoop of the roasted veg. Drizzle over a little of the extra honey mustard dressing and add some salad to the side before serving.
- See more Traybake recipes
