Ve­gan Sausage Bake

The People's Friend - - Cookery -

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.

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