Sausage Bake

Prep. Time: 10 min
Cook Time: 60 - 80 min
Serves: 3 - 4

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INGREDIENTS

• 610g (3 large) Potatoes

• 150g (½) Zucchini

• 140g (1 whole) Red Capsicum

• 75g (½) Red Onion

• 300g (¼) Butternut Pumpkin

• 30g (2 Tbsp) Olive Oil

• 60g (¼ cup) Filtered Water

• 5g (1 tsp) Vegetable Stock Paste

• 5g (1 Tbsp) Dried Rosemary

• ¼ tsp Fine Sea Salt

• ¼ tsp Fine Black Pepper

• 6 pack Vegan Sausages

DIRECTIONS

Traditional Only
Peel and chop all the vegetables into 4cm cubes or chunky pieces, then place into a large baking dish along with the olive oil, salt, pepper, water, vege stock paste and rosemary. Stir gently to evenly coat all the vegetables.

Bake in the oven at 180˚C for 40 MIN.

To roast all the vegetables, place them on a lined baking tray and place them back into the oven. Increase the oven temperature to 200˚C and bake for another 20 MIN.

Pan fry the vegan sausages in a frypan with a little olive oil. Cook for 10 MIN or until browned all over.

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Once the sausages are cooked, slice into pieces and serve with the vegetables.

TO SERVE

Serve with a sprinkle of salt, pepper and rosemary.