Veggie Sausage Traybake (gluten free, dairy free and vegan)
This super easy veggie sausage traybake is a great weeknight meal option which requires minimal effort! It combines veggie sausages, potatoes, red onion, garlic, white wine and peppers. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which sausages do you use?
For this recipe I used the Linda McCartney Lincolnshire Vegetarian Sausages which are also gluten free but you could also use any other vegetarian (or meat) sausages.
What could I replace the white wine for?
You could replace the wine with vegetable stock.
Can I make this in advance?
Yes. This recipe can be made in advance, kept in the fridge (for up to 3 days) and reheated in the oven or microwave before eating.
Sausage traybake
Ingredients
- 300 g new potatoes (halved)
- 1 red onion (diced)
- 3 cloves garlic (finely chopped)
- 2 peppers (diced)
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- Salt and black pepper
- Extra virgin olive oil
- 6 veggie sausages
- 150 ml white wine
Instructions
- Preheat your oven to 190C. Place the new potatoes into a saucepan of water and bring to the boil. Parboil for 10 minutes.
- To a large baking tray add the parboiled potatoes, red onion, garlic and peppers. Add the dried basil, oregano, salt, pepper and extra virgin olive oil and shake so that everything is coated.
- Place the veggie sausages on top and bake in the oven for 25 minutes. Remove from the oven, pour over the white wine and place back in the oven for another 25 minutes, or until everything is nicely browned and the sausages are cooked through.
- Serve warm from the oven.
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 hashtag #glutenfreealice