Do you know the feeling of being pressed for time on a daily basis? I know I do, and somehow have to get a million things done in mere 17 waking hours. That’s why I think it’s okay to cut a corner or two and save time. One way to do this is to have some good ingredients ready in the freezer for one of those days where you just don’t have the time to spend hours in the kitchen.
Nowadays, there are some great options out there. I recently prepared a traybake with vegetarian sausages from Goodlife for the family as an easy, but still healthy weekday supper. The delicious delicious sausages didn’t even need defrosting and all I had to do was to prepare the vegetables and slam it in the oven. Easy! This freed up time to get other things done around the house in the middle of a busy week.
goodlife
At Goodlife they have, for more than 25 years, had a passion to find the very best ingredients that British agriculture has to offer. This means that the vast range of vegetarian products now available, contains the very best, local ingredients out there. Goodlife works closely with the farmers who supply them, in order to ensure, that they get those veggies at the best possible time of the season. This way the taste and nutrition is preserved at their best. Their mission is to hero the vegetables and put them on the center stage. All products are artificial additives, colouring and preservative free!
goodlife products I used in the recipe
For my sausage traybake I used Goodlife’s cauliflower & cheddar vegetarian sausages as well as the leek and Caerphilly Glamorgan vegetarian sausages with wholegrain mustard to give variation, and I have to say, the result was fabulous! You can learn more about them here, and take a look at the other products available.
The amazing thing about these sausages is that even though they don’t contain any meat they are so full of flavour that you don’t miss it at all! For example, the bold flavour combination of cauliflower, mature cheddar and a touch of truffle oil gives such a rich taste. It really makes it a lot easier to lead a vegetarian lifestyle.
where to get Goodlife products
So where can you get hold of these vegetarian treats? You can find Goodlife products in selected Morrisons stores in the vegetarian freezer aisle towards the bottom of the shelf. If you are in doubt just ask for them in the store. You can also find an extended list of retailers on the Goodlife website. This way you will be able to find the store nearest to you that stocks the Goodlife products. I can only recommend you to try them out.
need meat?
For this traybake I used vegetarian sausages but if you can’t live without your meat, you can of course opt for the traditional ones. However, as I pointed out the Goodlife vegetarian sausages are so tasty, that you don’t need any meat at all! If you do swap them out for meat sausages, just keep a couple of things in mind. Firstly this will mean slightly longer cooking time. So make sure to test the sausages with a thermometer to ensure they are safe to eat. They need to be cooked all the way through. Furthermore, you should go for low fat sausages to make sure the dish doesn’t get greasy.
roasted veggies
For my sausage traybake I used onions, tomatoes, peppers, courgettes and chickpeas. But you can change it up in pretty much any way you want. It’s also a good way to clear out the fridge of veggies that need to be used up.
Keep a close eye on the roasted veggies, if you overdo them, you can take the caramelization process over the top. If that happens, the veggies might stick to the pan or tray and eventually burn. Every now and then, add a splash of water. This will also help your sausages to cook faster, and remain juicy. It’s a trick commonly used in Germany, where they cook their sausages using water vapour.
more veggies
For the tray bake you can use pretty much any vegetable you want. Of course the sturdier root vegetables fare better when baked in the oven. Try to vary it up with parsnips, carrots or Jerusalem artichokes. These have a great nutty flavour that goes very well with rosemary.
a handy trick to getting more flavour
Instead of chopping up that garlic just crush it lightly the with palm of your hand and put them in whole. If the cut pieces get burnt during the cooking process they will turn bitter. On the other hand by putting the garlic cloves in whole, they will cook softly and turn sweet. When cooked you can pop them out of their skins and eat them with the veggies. And of course, as always, you shouldn’t be shy with your herbs!
dressing
The simple dressing contains balsamic vinegar, olive oil, mustard and honey. It’s a little bit like a French vinaigrette except they don’t use honey for that. The honey dressing is of course optional, but I really think it helps bringing the dish together. You can vary of the dressing by using a good British apple cider vinegar instead of the balsamic one. Also, the type of honey you choose can actually impact the flavour more than you might think. I recommend playing around with this and find the taste that’s right for you. As always, I recommend the addition of a few finely chopped fresh herbs. For this recipe I find rosemary or thyme paired especially well.
Print
Sausage Traybake with Vegetables and Chickpeas
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This sausage traybake recipe is vegetarian and crammed with mediterranean vegetables and chickpeas. It is easy to prepare and super healthy to boot!
Ingredients
- 2 red onions, peeled and quartered
- 2 red peppers, washed and cut into chunks
- 450g (1lb) cherry tomatoes, washed
- 2 large courgettes, washed and chopped roughly
- 1 tin (400g) cooked chickpeas, drained and rinsed
- 30ml (2 tbsp) vegetable oil
- Salt and pepper, to taste
- 8 Goodlife Cauliflower & Mature Cheddar Sausages
- 30ml (2 tbsp) olive oil
- 15ml (1tbsp) wholegrain mustard
- 30ml (2 tbsp) balsamic vinegar
- 15ml (1 tbsp) honey
Instructions
- Preheat the oven to 200°C/390°F/gas mark 6.
- Pour the onions, peppers, tomatoes, courgettes and chickpeas in a large roasting tin and toss in the oil. Season to taste.
- Place the frozen sausages on top of the vegetables and then place the tray in the oven and bake for 15 minutes.
- Mix the olive oil, mustard, vinegar and honey in a cup.
- Remove the tray from the oven, then pour the dressing over the sausage dish and give everything a good stir to coat the ingredients evenly.
- Return the tray to the oven and bake for another 15mins or until the sausages are done.
Notes
- The honey in the dressing is optional.
- In this recipe vegetarian sausages are used but meaty ones can be used as well, which means slightly longer cooking times. Be sure to test with a thermometer to ensure they are safe to eat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Traybake
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 439
- Sugar: 23.4 g
- Sodium: 567 mg
- Fat: 19.5 g
- Saturated Fat: 2.9 g
- Carbohydrates: 56.5 g
- Fiber: 16.1 g
- Protein: 17 g
Keywords: sausage traybake recipe, vegetarian sausage tray bake, mediterranean veg tray bake
save the recipe to your pinterest board
P.S. This is a sponsored post.
laura banks
in a toad in the hole
Heather
In hotdogs with onions and mustard!
Katherine L
I love them served with buttery mash potatoes and doused in onion gravy 🙂
Abigail Cullen
I love sausages in a bap, with brown sauce.
frances hopkins
In toad in the hole
Alexandra
There is nothing finer than a warm, flakey and crisp sausage roll with the perfect dipping sauce… maybe mustard, or ketchup… or bbq? Or screw the dipping sauce, nobody needs fuss.
Tracey Belcher
We often cut them up and put them in a stir fry – but my favourite is possibly BBQ or bonfire
Tracy Nixon
I love them served in a large Yorkshire pudding, laid on a bed of cream mash and covered on onion gravy and peas!
★★★★★
Kim Styles
Tomato and sausage casserole is a favourite of mine
Maxine G
with home made scallion and cabbage mash and home made onion gravy!
Kim Neville
With mash, sweetcorn and peas with gravy
Solange
In toad in the hole.
Choclette
Ooh, those sausages sound so good. I try to keep a few veggie sausages in the freezer for just such an occasion, but I’ve not heard of these ones before. Love the whole traybake and wish I could tuck into it right now.
Heidi Roberts
those sausages look very interesting! Anything with roasted veggies gets my vote!
cheryl hadfield
I love sausage casserole
Gingey Bites
Even as a meateater, I think these sausages look delish. I like that the traybake doesn’t get as greasy as that’s sometimes the danger with a meaty sausage tray bake. I’ll keep an eye out for this brand!
Hali kinson
Love sausage casserole!
Fiona
Sausage and egg sandwich, with brown sauce 🙂
Rebecca Brown
With carrot and swede mash, gravy and green veggies
Zoe C
I like them grilled
Naila
I enjoy sausages with mash and sweetcorn! Yummy 🙂
Marc H
With mash, gravy, peas and fried onions.
Lilli Davis
Toad in the hole, for sure
Katie Howell
I like Italian Sausages, grilled then cooked in chicken stock with tomatoes and onions, then with a little helping of mashed potato – yum!
Failing that, you can never go wrong with a BBQ 😉
Kat B
I love them with gravy and mash in a huge Yorkshire pudding, mmmm
Laura Chapman
I love them the traditional way – with mashed potato and homemade onion gravy!
★★★★★
stuart hargreaves
I am a traditionalist sausage and mash will be fine please
Emily Hutchinson
In a casserole, with baked beans!
sam macaree
with onions
Fiona King
Plain with chips
Chris
Just with brown sauce
Alexa Schoolar
sausage egg and chips…best sausage meal ever!
Ritchie
Vegan hot dogs
simon tutthill
it has to be in a hot dog with plenty of onions and relish
Barbara Knight
I like them in a wrap with roasted veggies.
Debbie Gilbert
cooked on the barbeque and served in a bun
Debbie W
I make a tray bake similar to yours, but with lots of potatoes as well as onions, mushrooms, peppers, leeks etc. Then I chuck in whatever herbs and spices catch my eye on the spice rack- usually garlic, sage, paprika or thyme and mild chilli powder plus salt and pepper.
Ashleigh Allan
With rolls and salad
EMMA
I ENJOY THEM WITH MASH PEAS AND GRAVY.
★★★★★
Maggie Norvell
Sausage casserole with peppers, mushrooms, onions and spices
Catriona Hutchinson
I think they’re best the slower they’re cooked so for me a casserole with lentils and mushrooms is absolute bliss.
Avs
Sausages, Creamed Potatoes, Garden Peas and Mayonnaise
Leanne Hansell
I enjoy sausage sandwiches.
laura stewart
love sausage mash and beans!
Ruth lee
Toad in the hole
Adrienne McGroder
In a hot dog from the BBQ
ruth robinson
i like to do a spicy tomato sausage casoulet with lots of veg in it
Stacey Carnell
On a fork, nothing else 🙂
Lyndsey
with mash and gravy
Elizabeth
In a Full English.
Michelle smith
With mash and onion gravy
Jo Carroll
Very simply…in an egg and sausage sandwich with butter and ketchup – not quite gourmet food but it tastes divine. x
Caroline H
I love them in a Toad in the Hole.
Helen Tovell
Sausage, mash, onions and gravy for me
Laura Jeffs
I enjoy my vegetarian sausages in stews or with mash
★★★★★
Lorna Ledger
With roast spuds, and a drizzle of chilli oil!
Susan Hoggett
I love making sausage casserole with lots of veg, a tasty gravy and warm crusty bread to dip in!
Silvia p
bbq 🙂
Mary H
I love a veggie sausage sarnie with plenty of hot sauce
Suzanne Jackson
I make a great sausage casserole
Jessica Barber
In a tomato and vegetable pasta bake with spicy sauce!
Kay Sherman
I like good old fashioned sausage and mash and gravy
Stevie
I love a good sausage and egg butty with black pepper.
★★★★★
Jodie A Green
in a casserole 🙂
Keith Hunt
Cold dipped in mustard
Caroline Kelly
with mash on bonfire night
Joanna Ford
I like them in a sausage cassoulet!
Tracey Peach
With Mash & Baked Beans 🙂 x
★★★★★
Matthew Stanley
With eggs and chips
★★★★
maureen moss
hot with mash baked beans grilled fresh tomato and fried onions
Rich Tyler
In a giant yorkshire pudding with gravy
Elisa
Toad in the hole!
MichelleD
Toad in the hole!
amy bondoc
i love sauseeage casserole 🙂
Angie McDonald
In sausage casserole
Robert Price
Grilled with bacon
Natasha R-M
Gluten-free, vegan, sausages eaten within a sausage casserole with onion, mushrooms, carrot and sweetcorn.
Krzysia
I love a spicy veggie sausage in a tomato and bean casserole.
Ali Thorpe
I like a good quality veggie sausage with plenty of fried onions in a hotdog.
Rebecca Howells (@PeanutHog)
With cheesy mash and fried onions
christine westlake
with mash and peas
Sheri Darby
Toad in the hole
ADEINNE TONNER
I enjoy sausages with mash,carrots,onions and gravy
Mel Turner
On the BBQ
DENISE WILDEN
My favourite is a sausage dinner with mash veg and gravy
elaine stokes
in a classic toad in the hole recipe
Michelle Thompson
i love sausage casserole
olivia Kirby
My absolute favourite is in a sandwich on a Saturday morning with the kids!
Robyn Clarke
Toad in the hole is one of our favourite ways to enjoy sausages.
★★★★
Lydia Graham
As part of a full cooked breakfast
Kristy Brown
In a right good casserole
natalee gosiewski
in a yorkshire pud or with a fry up
Jessica Hutton
With mash and gravy xx
Katy Malkin
Linda Mccartney in a tomato based casserole from the slow cooker
Caroline Signey
Sausage, mash and beans
Emma Davison
Toad in the hole
Diana
With mash, peas and lots of gravy 🙂
jacqui rushton
Grilled on the BBQ!
Claire Little
in a roll
sarah fielding
In a butty with an egg!
Laura Jones
vegi sausages are one of my main diet staples i eat loads for comfort food i love them with mash and baked beans but otherwise a similar roast veg bake with sausages is delicious
Zoe Graham
my favourite thing to make is a sausage and sage risotto
dana
grilled
Steven Beasley
Its gotta be a classic toad in the hole
nicky pearce
toad in the hole
Catherine Gregory
I love sausages with cheesy mash and fried onions
★★★★
Natalie White
In a casserole with beans and red wine and tomato!
ellie spider
I love toad in the hole 🙂
Lauren Stebbings
I like sausages done in a good old Yorkshire pudding. Can’t beat toad in the hole
Natalie Gillham
In a toad in the hole which I’ve finally perfected!
Alisa Moore
I like my sausages cooked with sauerkraut and potatoes
Ben Robb
coated in garlic + roasted