Serves 4-5

 

Ingredients:

1 package of vegan sausages of your choice

1 red bell pepper

10 cherry tomatoes

about 2 large handfuls of long green beans

15 brussel sprouts, quartered

5/6 patty pan squashes, quartered (or 1 corgette sliced thickly)

2 handfuls of seasonal mushrooms, sliced if needed 

2 cups of spiralized butternut squash (or cut into cubes)

2 shallots quartered

2 tsp garlic powder

2 tsp onion powder

2 tsp dried oregano

2 stems of fresh rosemary, chopped fine 

1 bunch of fresh thyme, stems removed

Rapeseed oil

Olive oil

2 lemons

Himalayan or sea salt

 

Preheat the oven to 200C. Wash all your veggies well. Take a large baking sheet and cover with foil. Slice the sausages at a diagonal and add to the tray. Deseed and slice the bell pepper into long ribbons, avoiding the pith, and add to the tray. Add the tomatoes (whole), brussel sprouts, green beans, and mushrooms. If the butternut squash is spiralized, leave until stage 2. If it is cut into chunks, add to the tray now. Prepare your fresh herbs and add to the tray. Add all the remaining ingredients except the spiralized squash, lemons, and olive oil.

 

Bake for about 5 minutes. Remove and toss and add the butternut squash and mix through. Bake another 5 or 10 minutes, or until toasted and cooked through. Sprinkle with lemon and olive oil to finish.  This dish is a complete meal, so just serve up in bowls for a hearty vegan meal.