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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.
Roast Vegetable, Veggie Sausage and Chickpea Bake
Roast Vegetables & Sausages
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.
Chickpeas and Tomatoes
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.
Serve it with ...
The choice is yours! Change the vegetables, change the spices, but do try it, It makes a fabulous family meal.
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Roast Vegetable, Veggie Sausage and Chickpea Bake
A simple two step bake that is healthy, filling and a real crowd pleaser.
Ingredients
- 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
Instructions
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!!
Details
Total time: Yield: serves 4-6
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