Vegan Sausage & Potato Traybake Bosh TV

Sausage and Potato Traybake

  • Simple
  • 0:40 m
  • 14 ingredients

This may be the perfect mid-week meal: speedy, simple, healthy and delicious! We love a traybake, because you can just pop your goodies in the oven, wait a little while, and you have a great meal! We don't know many people who don't love sausages or potatoes, so this traybake is a winner. We topped it with a fresh and zesty salsa verde which brings everything together perfectly.

Serves: 4

Ingredients

For the roasting ingredients

  • 2 tbsp olive oil
  • 500g baby potatoes
  • 4 garlic cloves
  • 6 plant-based sausages
  • 400g cherry tomatoes
  • 1 bunch of thyme

For the salsa verde

  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp small capers
  • 1 tsp Dijon mustard
  • 1 small bunch of parsley
  • 1 bunch of basil
  • 1 bunch of chives
  • 1 bunch of mint

To serve

  • rocket
  • crusty bread

Before you start

Preheat oven at 200°C | Roasting tin | Food processor

Step 1

Make the tray bake

  • Bring a medium saucepan of salted water to the boil
  • Cut any of the larger potatoes in half, put the potatoes in the pan and parboil for 5-7 minutes
  • Add the olive oil to the roasting tin, put the tin in the oven and warm the oil as the potatoes simmer
  • Drain the potatoes in to a colander and toss gently to dry
  • Take the tin out of the oven and place on a heat proof mat
  • Spoon the potatoes into the tin
  • Toss the unpeeled garlic cloves in to the tin
  • Season with salt and pepper and gently stir with a wooden spoon
  • Put the tin in the oven for 10 minutes

Ingredients

  • 2 tbsp olive oil
  • 500g baby potatoes
  • 4 garlic cloves

Step 2

Add the sausages

  • Take the tin out of the oven and stir the potatoes around, lightly crushing a few if they’re soft
  • Add the sausages, tomatoes and thyme to the pan
  • Put the tin back in the oven for 20-25 minutes until the potatoes are golden, the tomatoes have split and the sausages are cooked through

Ingredients

  • 6 plant-based sausages
  • 400g cherry tomatoes
  • 1 bunch of thyme

Step 3

Make the salsa verde

  • Rip the parsley and basil leaves from the stems and put the leaves in the food processor
  • Add half the chives to the food processor
  • Pick the mint leaves and add them to the food processor
  • Add 3 tbsp olive oil, vinegar and capers to the food processor and blitz to a textured sauce
  • Take 2 of the garlic cloves off the tray and squeeze the roasted garlic cloves into the food processor
  • Add the mustard, salt and pepper to the food processor and blitz
  • Decant the mixture into a small bowl, add the remaining olive oil and stir to combine

Ingredients

  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp small capers
  • 1 tsp Dijon mustard
  • 1 small bunch of parsley
  • 1 bunch of basil
  • 1 bunch of chives
  • 1 bunch of mint

Step 4

Time to serve

  • Serve the Sausage and Potato Tray Bake onto plates
  • Drizzle with the salsa verde, garnish with the remaining chives, dress with a little rocket salad and serve immediately with crusty bread

Ingredients

  • rocket
  • crusty bread