I've made this bake a few times. Graham and Cooper both love vegan sausages and this is a way of serving them that's more interesting and more of a meal than serving them plain.
I particularly like this dish because it takes hardly any preparation. The most I have to do is peel potatoes to serve with it.
With this dish I can put a substantial and healthy meal on the table on a weeknight and feel like a domestic goddess. I have to admit weeknights don't usually look like this. You'll generally see me making pasta, soup, dal or toasties with salad. Nothing complicated or time consuming. Just an easy meal that doesn't take too long.
To make this bake the red onions and sausages are roasted in the oven. When they are crisp and brown I add a rich gravy and pop it back in the oven while I cook potatoes for mash. I serve the bake with mashed potato and peas for a comfort-on-a-plate dinner. It's really, really tasty and would please the most hesitant veggie.
I use Linda McCartney Sausages which are suitable for vegans and a mixture of a gravy pot and vegetable stock cubes for the gravy. You could use your favourite sausages and make your own gravy if you like, these are my weeknight shortcuts.
I do hope you give this one a try. I'm sure you'll love it, my boys do and so do I.
Sticky Red Onion & Sausage Bake with Gravy (vegan)
An easy vegan sausage and red onion bake in a rich gravy. A simple bake that's easy to make on a weeknight. Serve with mashed potato and peas for the ultimate comfort dish.
- a generous spray of rapeseed oil
- 12 frozen vegan sausages
- 4 red onions
- 1 gravy stock pot
- 2 vegetable stock cubes
- 500ml/2 cups boiling water
- 1 tsp dried thyme
- a good grinding of black pepper
1. Preheat the oven to 220c/200c fan/425f/Gas 7.2. Peel and quarter the onions, then place them in a roasting tray with the sausages. Give them a generous spray of rapeseed oil, then toss them to coat.3. Bake for 25-30 minutes until starting to brown.4. Pour 500ml of boiling water into a jug or bowl and add the gravy pot, stock cubes and thyme and stir until dissolved.5. Pour the gravy over the sausages and onions, then season with black pepper and pop back in the oven for another 20-25 minutes until the gravy has thickened.6. Serve with mash and peas.7. Enjoy!
Yield: Serves 3-4
I priced this bake using supermarket ingredients. It costs just 58p per serving.
1 tbsp rapeseed oil = 5p
6 frozen veggie sausages = £1.50
3 red onions = 26p
1 vegetable gravy stock pot = 36p
2 value vegetable stock cubes = 6p
1 tsp dried thyme = 10p
Total = £2.33 (58p x 4 servings)
If you like this dish, you may like some of my other bakes
Veggie Sausage, Lentil and Red Pepper Bake