10 April 2015

Roast Vegetable, Veggie Sausage and Chickpea Bake

Veggie Sausage Bake (vegan)

I love hearty dishes like this roast vegetable, veggie sausage and chickpea bake.  They are satisfying,  healthy and very tasty, but the best part is you can pretty much just walk away and leave them for a while to do their thing!

I used Linda McCartney veggie sausages in this bake as they are easy for me to get hold of and vegan too, but use your own favourite sausages. I didn't do a thing to them either, I just threw them in with all the vegetables and a little oil.

For the vegetables I went with red onions, carrot, red and green bell peppers, courgettes and mushrooms, but feel free to change that up.

Sweet potatoes, aubergines, squash and fine beans would be good too.

To spice the bake I use organic Tagine Spice Mix from Steenbergs, my favourite spice brand. It's made from coriander, cinnamon, chilli, allspice, cloves, paprika & cardamom. If you don't have this blend you could just choose some of the spices to add to your bake. I also added extra dried coriander and chilli powder.

This bake is an easy two step process. First throw in all the veggies and sausages, coat them in a little oil and roast them until they are tender and a little charred.

The next step is to add tomatoes, chickpeas, spices and stock, then it's just a case of leaving it to cook. For quickness I used tinned tomatoes and chickpeas. I do recommend going for a good brand though, it makes a difference. Also for the best chickpeas, check out the Indian section of your local supermarket. The giant chickpeas are gloriously creamy and usually cheaper too.

This bake is great served with a baked sweet potato, with rice or even mashed potato.

The choice is yours! Change the vegetables, change the spices, but do try it, It makes a fabulous family meal.

print recipe

Roast Vegetable, Veggie Sausage and Chickpea Bake
A simple two step bake that is healthy, filling and a real crowd pleaser.
  • 1 tbsp rapeseed oil
  • 6 vegan sausages
  • 2 red peppers, chopped into large pieces
  • 1 green pepper, chopped into large pieces
  • 3 red onions quartered (cut further if they are large)
  • 1 large courgette (zucchini), sliced thickly
  • 1 large carrot, sliced thickly
  • 400g tin chickpeas, rinsed well
  • 2 x 400g tins chopped tomatoes
  • 250ml/1 cup vegetable stock (2 stock cubes)
  • 2 tbsp tomato puree
  • 3 tsp tagine powder
  • 1 tsp chilli powder
  • 2 tsp dried oregano
  • a good grinding of salt and pepper
1. Preheat the oven to 220c/200c fan/425f/Gas 7 2.Add the vegetables and sausages into a large roasting pan and toss about to coat in the oil. Try to lay them in one layer if you can. 3. Roast for 25 to 30 minutes, turning once, until soft and charred, then add the chickpeas and mix through. 4. Now it's time to add the tomatoes, puree, stock and spices. You can heat these together in a pan, then add, but sometimes I just pour them in and mix with a large spoon, then season with salt and pepper. 5. Bake for another 20-25 minutes until the sauce has thickened.6. Serve with rice, baked potato or mashed potato. 7. Enjoy!!
Total time:
Yield: serves 4-6


  1. I LOVE recipes like this - simple, delicious and feed the whole family - thanks!

    1. They are a great standby dish & good for using up leftover vegetables lurking in the fridge.

  2. Oh yum - this really DOES look good and isn't like anything I've made before.

  3. oh yes, this really is my kind of dish, so simple and so tasty. I'm not a huge fan of Linda McCartney sausages, the texture is a bit odd but I still wouldn't say no to this... so vibrant too. Loving the new look blog by the way!

    1. They are not my favourite either Dom but hubby likes them & they are vegan.

  4. This looks gorgeous, I make a similar one in the slow cooker but I've never made it spicy, I usually use herbs, I will have to give it ago. I agree with you and Dom though about Linda Mc's sausages, they are odd, but there are loads of alternatives. Thanks Jac x

    1. There are lots of others out there Lisa, but you can get away with a basic version in this bake. Go with your favourite too and I bet it would taste great in the slow cooker.

  5. I always seem to draw a blank on veggie bake style dishes - great idea to use the ready veggie sausages! It looks really wholesome and tasty :)

    1. It's a great dish Anne and so easy. A real winner!

  6. There is nothing more satisfying than a lovely bake like this which includes chickpeas.

    1. They are well worth having in your weekly meal plan. So easy and tasty.

  7. I'm so glad that I found this blog. We have friends staying soon and the whole family are vegetarians and I had no idea what to cook. I've tried a couple of recipes already and love them so will continue trying them even after they've left, so thank you. :-)

    1. Thanks for taking the time to stop by. Have fun with your friends and I hope they enjoy the recipes. We love this one and I love that it's easy to make.

  8. I have been popping in and out of your blog for quite a while now and been meaning to make this since I first saw it many months ago, but the weather has been too warm for me to have the oven on for any length of time. However, the cooler weather is coming in now and so I finally got around to it at the weekend. It is easy to make and absolutely delicious. Thank you for sharing it on your blog - this is going into my favourites folder!

    (PS THIS TO BE DELETED: For some reason my computer is giving the wrong name - one of my staff was on here at the weekend and her name came up. My apologies for that) Marina


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x