Cajun-spiced veggie-sausage traybake
Serves 4 | prep 20 mins | total time
Cajun-spiced veggie-sausage traybake
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Serves 4 | prep 20 mins | total time
A vibrant veg-packed one-pot meal. Use pork sausages if you prefer, adding them in step 3 with the peppers and corn cobettes
Rate
Nutritional information (per serving)
Calories
613Kcal
Fat
25gr
Saturates
4gr
Carbs
62gr
Sugars
21gr
Fibre
14gr
Protein
29gr
Salt
2.6gr
Ingredients
- 750g sweet potatoes, scrubbed and cut into wedges
- 3 tbsp flavourless oil
- 4-6 tsp Cajun seasoning mix (according to taste)
- 1 large garlic clove, crushed
- 4 corn cobettes
- 2 red peppers, deseeded and cut into wedges
- 1 bunch spring onions, trimmed
- 8-12 vegetarian sausages (we like Cauldron Cumberland sausages or Shroomdogs)
- 2 tbsp chopped coriander
- 40g vegetarian feta, crumbled, optional
- 1 lime, cut into wedges
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6, putting a large baking tray in the oven to preheat.
- Parboil the sweet potatoes in salted water for 5 minutes then drain well. Add half of the olive oil and half the Cajun seasoning and toss to coat. Spread out on the hot tray, season and roast for 10 minutes initially.
- Combine the remaining oil, Cajun seasoning and garlic in a large bowl then toss the corn cobettes and the peppers in the mixture to coat. Add to the sweet potatoes on the oven tray and roast for 10 minutes more.
- Add the whole spring onions and the vegetarian sausages to the spicy oil that’s left in the bowl and toss to coat, then add to the roasting veg and cook for a final 15-20 minutes until everything is starting to caramelise nicely.
- Scatter with the coriander, and the feta if using, and serve with lime wedges to squeeze over.
-
Tip Use vegan sausages such as Shroomdogs, and either omit the feta or replace it with a vegan alternative.
