Braised Vegetarian Sausage All-in-One
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- Serves: 4
- Preparation: 10
- Cooking: 45
- Ready: 55
A really simple one-pot recipe – throw all the ingredients together and let the oven do the work!
- 1 onion, finely sliced
- 500 g cherry tomatoes
- 400 g tin cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 large tablespoon Dijon mustard
- 3 large garlic cloves, sliced
- small bunch of thyme
- 200 ml sweet cider
- 8 good-quality vegan sausages
- 1–2 tablespoons olive oil
Preheat the oven to 200°C (fan 180°C)/400°F (fan 350°F)/gas mark 6 (fan gas mark 4).
This is a really simple one-pot recipe; just combine the onion, cherry tomatoes, cannellini beans, oregano, mustard, garlic, most of the bunch of thyme and the cider in the base of a small roasting tin. Lay the sausages on top of the vegetables, drizzle each with a little oil and cook for 20 minutes or until the sausages are just beginning to brown. Carefully remove the tray from the oven and turn each of the sausages over. Season the upturned side with salt and pepper then return the tin to the oven and cook for 20–25 minutes until the sausages are cooked through.
Serve sprinkled with the remaining thyme.
Recipe courtesy of BBC Books
Taken from Proper Healthy Food: Hearty Vegan and Vegetarian Recipes for Meat Lovers by Nick Knowles, published by BBC Books
“So this is one where I’m obviously talking about veggie sausages – and I don’t mean the ones formed out of mixed veg into sausage shapes but the ones that look like sausages. I think the Linda McCartney ones are about the best, but choose for yourself.”