I have another post scheduled for a vegan sausage bake, but this one was better, so it leapfrogged ahead in my scheduling. The key ingredient of note in this recipe is the scintillating chimichurri. Yes, perhaps using frozen portions is a bit of a cheat, but it is a brilliant cheat to obtain a very tasty simple supper.
This is a very pleasing family dinner – popular with young and old, especially the boys. Definitely a keeper of a recipe, one that has miles and miles of usage potential.
INGREDIENTS
- 700g Charlotte Potatoes, cut into bitesized pieces
- 2 tbsp olive Oil
- 2 red onions, cut into thin wedges
- 1 large red pepper, cut into strips
- ½ tsp sweet smoked paprika
- 336g Richmond 8 Meat-Free Sausages
- handful spinach
- 100g Herby Chimichurri Portions
METHOD
Preheat the oven to 200ºC, gas mark 6.
Place the chopped Charlotte potatoes on a large baking tray and drizzle with 1tbsp olive oil. Roast for fifteen minutes.
Add the red onions, pepper and the remaining 1tbsp oil to the tray. Sprinkle over the paprika and season with salt and pepper. Stir everything together. Nestle the sausages into the tray and roast for another twenty minutes, stirring everything again halfway through.
Five minutes before the traybake is ready, toss through the spinach. At the same time, put the chimichurri portions in a microwaveable bowl and cover. Heat on full power for two and a half minutes, stirring well halfway through. Stand for a minute. Finally, stir the chimichurri. Drizzle some over the sausages and vegetables and serve the rest in a ramekin.
LADY LEWIS 