An easy dinner done in one single dish! Succulent vegan sausages (any will do!) coated in a smoked paprika-maple glaze with crispy potato wedges, caramelised onion, roasted peppers and cherry tomatoes on-the-vine, topped with toasted pine nuts, splashes of red pesto and fragrant basil leaves. Make it a family feast with additional sausages and potatoes!
SERVES: 2 | PREP TIME: 10 MINUTES | COOKS IN: 35-40 MINUTES
INGREDIENTS
1 tsp dried mixed herbs
1 tsp smoked paprika
2 cloves garlic, minced
2 tbsp maple syrup
1 tbsp olive oil
Salt & pepper
1 red onion, sliced into wedges
4 small-medium potatoes, cut into wedges
200g cherry tomatoes on-the-vine
1 jar roasted red peppers, drained & patted dry
2 tbsp pine nuts
Vegan red pesto
Vegan red pesto
Handful fresh basil leaves
METHOD
1. Pre-heat the oven to 180 degrees celsius. Make the marinade first by mixing the dried herbs, smoked paprika, garlic, maple syrup, olive oil, salt and pepper in a bowl until well combined.
2. Place the wedges of onion and potato in a large baking dish, along with the cherry tomatoes, roasted red peppers and sausages.
3. Drizzle over the marinade, then gently work it into the sausages and vegetables using your hands, making sure everything is well coated.
4. Place the baking dish in the oven to bake for 35-40 minutes, shuffling every 15 minutes to ensure everything roasts evenly.
5. A few of minutes before removing the dish from the oven, sprinkle the pine nuts over to toast.
6. Remove the dish from the oven, splash with vegan pesto, tear up the basil and scatter it over. Enjoy!
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