Sausage, pepper and white bean traybake
Sausages, peppers, white beans and tomatoes roasted together on one tray, with sourdough for the juices. Almost no work, and nothing to watch except the timer.
Method
- Set the oven to 200°C (180°C fan). Deseed the red peppers and cut them into thick strips, cut the red onion into wedges, and peel and halve the garlic cloves.
- Put the peppers, onion, garlic and vegan sausages on a large roasting tray. Add the olive oil, smoked paprika and a pinch of salt and black pepper, toss well and spread everything out in a single layer.
- Roast for 20 minutes, turning the sausages and vegetables halfway, until the peppers are soft and starting to char at the edges.
- Drain and rinse the cannellini beans. Add them to the tray with the cherry tomatoes and balsamic vinegar and stir so everything is coated in the juices.
- Roast for 12 minutes more, until the tomatoes have burst and the sausages are browned and hot all the way through.
- Slice the sourdough, warming it in the oven for the last 3 minutes if you like, and put it on the table to mop up the juices.
Tip Spread everything out in one layer, using two trays if you need to. A crowded tray steams the peppers rather than charring them.
Per portion
| Energy | 691 kcal |
| Protein | 34 g |
| Carbohydrate | 91 g |
| of which sugars | 21 g |
| Fat | 17 g |
| of which saturates | 4 g |
| Fibre | 20 g |
| Salt | 2.56 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
- red pepper2
- red onion1
- cherry tomatoes250 g
- cannellini beans1 tin
- garlic3 cloves
- sourdough loaf½
- smoked paprika1 tsp
- balsamic vinegar1 tbsp
- olive oil1 tbsp
