Real vegetarian food, served in an imaginary world...

Friday, 23 February 2018

Vegetarian Delirium – VEGGIE SAUSAGE ROAST


This is a lovely Winter Warmer dish which means that a vegetarian diner can still enjoy a roast meal.

Serves 2-3

6 vegetarian sausages, defrosted if frozen.
2-3 parsnips
3 carrots
3 large potatoes
1 large sweet potato
1 medium onion
2tbsp oil

You may also wish to add stuffing balls – make your own or cook to packet instructions. 


Peel and cut parsnips, carrots and sweet potato into chunks of similar size. 
(If not cooking straight away, place in a bowl and cover with water. Drain before cooking.)
Peel and cut potatoes. Place in a pan of cold water.
Peel onion and cut into wedges.
Cut each sausage into three pieces.


Heat the pan of water containing the potatoes. When it comes to the boil, turn heat down and simmer for about 10 minutes. Then drain.
Place oil in a large, deep baking tray and heat in oven at Gas 7/ 220°C/ 420°F until sizzling.
Add carrots, parsnips, potatoes, sweet potatoes.
Place back in oven for 20 minutes.
Then turn all veg and add the onions and sausage pieces.
(If cooking stuffing balls, put them in the oven now too.)
Place back in oven for about 30 minutes until all just browned.
Serve with stuffing balls and gravy if you wish.


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