Sausage, leek and apple traybake
Vegan sausages roasted with potatoes, leeks and apple, glazed with mustard and maple syrup at the end. Sweet, sharp and sage-scented, like a Sunday roast with less fuss.
Method
- Set the oven to 200°C (180°C fan). Cut the potatoes into 2 cm chunks, leaving the skins on.
- Put the potatoes on a large roasting tray with the olive oil, dried sage and a good pinch of salt and black pepper. Toss, spread out and roast for 15 minutes.
- In the meantime, trim the leeks, wash them well and cut them into slices 2 cm thick. Core the apples and cut each into 8 wedges, leaving the skin on.
- Add the vegan sausages, leeks and apples to the tray and turn everything in the oil. Roast for 25 minutes more, turning once, until the sausages are browned, the potatoes are crisp and the apples are soft and golden.
- Stir the dijon mustard and maple syrup together in a small bowl.
- Spoon the mustard and maple mixture over the hot tray and toss so everything is lightly glazed. Serve.
Tip Use a firm apple that holds its shape, such as Braeburn or Cox. Soft eating apples turn to mush on a hot tray.
Per portion
| Energy | 589 kcal |
| Protein | 21 g |
| Carbohydrate | 71 g |
| of which sugars | 30 g |
| Fat | 23 g |
| of which saturates | 5 g |
| Fibre | 14 g |
| Salt | 1.75 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- vegan sausage4
- leek2
- apple2
- potatoes400 g
- dijon mustard1 tbsp
- maple syrup1 tbsp
- dried sage1 tsp
- olive oil2 tbsp
