Sausage Tray Bake (Gluten Free, Vegan option)
I don’t think there is any meal that combines wholesome home-cooked food with ease like a tray bake. Plus, using one tray means you minimise on washing up which is always a plus, right?
My sausage tray bake combines crispy potatoes, flavourful roasted pepper and onion, spicy chorizo-style sausages and fresh, juicy tomatoes to create a burst of flavour. This was a huge hit in our house, it will definitely become a staple dinner for us!
If you make my sausage tray bake I’d love to see it - you can share it with me on Instagram @the.gfg.
Which veggie sausages should I use?
For this sausage tray bake I used the Wicked Kitchen Chorizo Style Bangers from Tesco. These are perfect as they have a spicy kick and really add to the flavour of the dish. For a similar flavour you could also use Sainsbury’s Chorizo Shroomdogs or the Linda McCartney Chorizo & Red Pepper sausages - all of which are gluten free and vegetarian
Ingredients
6 vegetarian sausages (see above for my top picks for this dish)
1 sweet pepper (red, yellow or orange)
1 red onion
3 cloves garlic
300g new potatoes (I used Jersey Royals)
200g tomatoes on the vine
1 tsp oregano
3tbsp olive oil
Method
Preheat the oven to 180° C and heat 3 tbsp olive oil in your roasting tray for 10 minutes.
Meanwhile, half your potatoes and chop your red onion into chunks. Add to the tray along with the garlic cloves, ensuring the potatoes and onion are coated with the oil. Season with salt, pepper and oregano and cook for 10 minutes.
Chop your peppers and add to the tray, mixing in with the potatoes and onions. Lay your sausages and tomatoes on top and cook for a further 20 minutes.
