If you’re in need of an easy vegan one-dish lunch or supper, then look no further! Using tender summer vegetables means they don’t need as long to cook so everything can go into one dish at the start with minimum fuss and bother. Serve with some crusty bread on the side to mop up all the juices.
1 packet Heck Beet Goes On Sausages
200g cherry tomatoes
1 bunch spring onions
150g baby button mushrooms
1 yellow pepper
1 tbsp olive oil
1 tbsp balsamic vinegar
1 bag rocket
2 tbsp free from basil pesto (we like the Sacla brand which is gluten free / dairy free / vegan friendly)
Slice the spring onions about 5 cm long including the green parts. Chop the pepper into chunks about 4cm in size. In an oven proof dish, tumble the tomatoes, spring onions, mushrooms and peppers together and add the sausages. Drizzle with the olive oil and balsamic vinegar, and gently toss to cover in the oil and balsamic.
Pop into a pre heated oven at 170°C for 15-20 minutes until piping hot throughout and the vegetables have begun to char lightly on the edges. Remove from the oven and pour over the free-from basil pesto and the rocket. Stir and serve up with some crusty bread. The rocket will wilt a little from the heat of the bake which is just what you want to achieve!
Serving Size: 308g
Total Fat: 15g