Vegan Sausage Bake
Course: main Skill level: easy Serves: 2-3
2 medium potatoes, scrubbed
3 cloves garlic, left whole and unpeeled
1 red onion, cut into wedges
½ butternut squash, peeled and cut into chunky slices Black pepper, to taste
1 pack of 6 vegan sausages
8 fresh sage leaves
2 tbs pine nuts
For the Dressing:
1 tbs olive oil
½ tbs agave syrup
½ tbs balsamic vinegar To Serve: salad or green vegetables of choice.
1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6. Line a large shallow baking tray with Bacofoil® The Non-stick Foil (this ensures the sausages don’t stick).
2 Cut the potatoes into wedges then place in a large bowl of cold water and leave for 10 minutes. Lift out and dry with kitchen paper.
3 While the potatoes are soaking, smash the garlic once with the side of a broad knife and leave the skin on. Place the potatoes, onion and squash on to the prepared tray and season with black pepper. Roast in the pre-heated oven for 20 minutes.
4 Meanwhile, make the dressing. Whisk together the oil, agave syrup and vinegar in a small bowl and set aside.
5 Take the tray out of the oven and turn the vegetables. Nestle in the garlic, sausages and sage leaves. Return to the oven for 10 to 15 minutes, or the recommended cooking time minus 10 minutes.
6 When the sausages have 10 minutes left to cook, drizzle the dressing over everything in the tray and sprinkle over the pine nuts. Return to the oven for the final 10 minutes until everything is cooked and golden. Discard the garlic then take the whole tray to the table. Serve with some crispy salad or seasonal green vegetables.
Remember: recipes have been given in both metric and imperial. It is important to use one method throughout as they are not exactly the same.