Festive Vegetarian Sausage Traybake
This is Christmas in a traybake – succulent Quorn Sausages, crispy roasties and seasonal vegetables all topped with melty brie and a hint of rosemary.
This recipe is so easy to make. It’s the perfect festive veggie dinner idea in the run up to the big day or great for using up your Christmas leftovers too.
Vegan and Vegetarian Christmas Recipes Meat Free Sausage Recipes Vegan and Vegetarian Winter Recipes Traybakes Recipes
Serves 4
50 mins
Easy
410 cals
(Per serving)
19.6g of fat
(Per serving)
10.4 g fibre
(Per serving)
16.7 g protein
(Per serving)
Made with Quorn Vegetarian Sausages
High in Protein
Low in Saturated Fat
Source of Fibre
Cook mode (Keep screen awake)
Ingredients
- 8 Quorn Sausages
- 500g Maris Piper potatoes, peeled
- A drizzle olive oil
- 200g sprouts, trimmed
- 3 red onions, quartered
- 8 chantenay carrots, halved
- 50g brie, sliced into 8 chunks
- 3 sprigs of rosemary
Method
- Preheat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
- Cut the potatoes into bite sized chunks and roast for 20 minutes.
- Bring a pan of water to the boil. Add the sprouts and boil for 5 minutes. Drain and set to one side.
- Add the Quorn Sausages, boiled sprouts, red onion and carrots to the roasting tray. Roast for a further 18 minutes.
- Finally, add the brie and rosemary sprigs to the tray and roast for 2 minutes until the brie is melted.
Chefs tip
This recipe is great for using up Christmas leftovers!
Got leftover roast potatoes? Skip step 2 and add these in at the same time as the Sausages and veg!
Got leftovers from your cheeseboard? Swap the brie in this recipe for any cheese you fancy – blue cheese is our favourite!
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