September 27, 2019

Veggie sausage & red pesto tray bake (Gluten free & vegan)

I wanted to start a new series on my blog, one that will hopefully be helpful to lots of you – easy gluten and dairy free meal ideas. I know how hard it is being diagnosed with Coeliac disease or finding out you have an allergy or intolerance, you are suddenly faced with the question of ‘what can I eat then!?’. One of the main questions I get asked on my Instagram page is for meal ideas, so I wanted to start this series of blog posts to share some of my favourite gluten and dairy free meals. All of these recipes are easy to make, and don’t cost a fortune either. They will also be mainly veggie, as that’s just the way I eat. But of course feel free to adapt the recipes in any way!

My first recipe is an easy hearty meal, which is perfect as we are are starting to get into autumn now. It’s one of those ‘Chuck everything in a dish and bake in the oven’ kind of dinners, which is definitely my favourite kind – a veggie sausage tray bake filled with lots of delicious roasted vegetables and topped with red pesto. It’s a really adaptable recipe and is ideal for using up leftovers from the fridge. I use the Linda Mcartney Lincolnshire sausages (these are gluten free & vegan, not all Linda Mcartney sausages are gluten free though so make sure you check the pack before you buy!), but this could be substituted for normal sausages if you prefer. 

I hope this new series will be a useful one, and if you do make any of the recipes I’d love to see! Make sure to tag me in any social media photos @glutenfreealice and use the hashtag #glutenfreealiceeasymeals

You will need: (serves 3)

6 veggie sausages (I use Linda Mcartney Lincolnshire style sausages but you can use any kind – meat or veggie!) 

Around 500g baby potatoes 

2 courgettes 

1 red onion 

1 punnet vine cherry tomatoes 

1 red pepper 

1 orange pepper 

5 tsp Free From red pesto (I used the Tesco Free From one)

Drizzle of extra virgin olive oil 

1tsp mixed herbs (dried)

Sprinkle of sea salt 

Black pepper 

1 crumbled vegetable stock cube (I use Knorr)

You will also need a large roasting tray/dish. 


  1. Par boil your baby potatoes for around 8-10 minutes. 
  2. Whilst your potatoes are boiling pre heat your oven to 200°c and prepare the rest of your vegetables. Chop your courgette, peppers and red onion into small chunks and add to your roasting dish. 
  3. Drain your potatoes and add to the roasting dish along with the rest of your vegetables. Drizzle with extra virgin olive oil and add 1tsp mixed herbs, 1 crumbled vegetable stock cube, a pinch salt and a generous helping of black pepper. Shake the tray to coat all of the vegetables. 
  4. Add your red pesto (This can be dolloped on top of the vegetables and potato mix).
  5. Add your veggie sausages to the tray and place in the oven for 30 minutes, shaking the tray occasionally so it doesn’t stick. 
  6. After 30 minutes remove from the oven and add your vine cherry tomatoes, place back in the oven for another 15 minutes. 
  7. Serve with crusty (gluten free) bread and enjoy! 

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtags  #glutenfreealice and #glutenfreealiceeasymeals

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