Veggie Sausage & Rosemary Veg Tray Bake
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Total: 40 mins
A hearty vegan tray bake featuring tender tofu sausages roasted with fresh rosemary and garlic, nutty chickpeas and a colourful jumble of sweet seasonal veg. Served with a sunny wedge of lemon for zing.
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491 kcal
(per portion)
Ingredients you'll need
  • 2 garlic cloves
  • A handful of rosemary, leaves only
  • 1 lemon
  • 1 red onion
  • 1 courgette
  • 2 carrots
  • 400g tin of chickpeas
  • 4 tofu grill sausages
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Roasting tin
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and grate or crush the garlic and pop it into large bowl. Finely chop the rosemary leaves and add them to the bowl. Finely grate in the zest from the lemon. Add 1 tbsp olive oil and mix with a good pinch of salt and pepper.

  • 2.

    Peel and thinly slice the red onion. Trim the courgette and cut it into 1cm cubes. Scrub and trim the carrots and chop them to match the courgette. Tip all the veg into the bowl of herbs. Drain and rinse the chickpeas and add them to the bowl. Toss everything together to coat.

  • 3.

    Tip the veg and chickpeas into a large roasting tin and slide into the oven for 15 mins.

  • 4.

    After 15 mins, remove the tin from the oven and turn the veg over. Add the tofu sausages to the tin. Squeeze over the juice from half the lemon. Slide back into the oven for 15 mins.

  • 5.

    When cooked, the veg should be tender and the sausages lightly golden. Serve the tofu sausages with the roasted veg and chickpeas and a lemon wedge on the side for squeezing.

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