Choose your favourite meat free sausages for a nutritious vegan friendly tray bake. Sausages are notoriously sticky culprits so using Bacofoil® The Non-Stick Kitchen Foil will ensure an easy and mess-free meal as food simply lifts off the non-stick surface. Paired with potatoes wedges, butternut squash and red onion, this wholesome and warming dish will please the whole family and please your pocket.

Vegan Sausage Bake

Vegan Sausage Bake


Serves: 2-3

Cooking Time: Approx. 15 minutes prep and approx. 45 minutes cooking

Nutrition: vegan, vegetarian

Cost per head: £1.65 (when serving 3 people)


Bacofoil® The Non-Stick Kitchen Foil 2 medium potatoes, scrubbed and cut into wedges

1 red onion, cut into wedges

½ butternut squash, peeled and cut into chunky slices

3 cloves garlic, left whole and unpeeled

1 pack of 6 vegan sausages

8 fresh sage leaves

1tbs olive oil

½ tbs agave syrup

½ tbs balsamic vinegar

2 tbs pine nuts Black pepper

Salad or green vegetables to serve


  1. Preheat the oven to 180ºC fan/200ºC/Gas 6. Line a large shallow baking tray with Bacofoil® The Non-Stick Foil (this ensures the sausages don’t stick)
  2. Cut the potatoes into wedges then place in a large bowl of cold water and leave for 10 minutes. Lift out and dry with kitchen paper
  3. While the potatoes are soaking, cut the onion, peel and cut the squash. Smash the garlic once with the side of a broad knife and leave the skin on. Place the potatoes, onion and squash onto the tray lined with Bacofoil® The Non-Stick Kitchen Foil and season with black pepper. Roast in the oven for 20 minutes
  4. Meanwhile, make the dressing - whisk together the oil, agave and vinegar in a small bowl and set aside
  5. Take the tray out of the oven and turn the vegetables. Nestle in the garlic, sausages and sage leaves. Return to the oven for 10-15 minutes, or the recommended cooking time minus 10 minutes. Our sausages took 25 minutes but if yours take longer, add them a bit earlier
  6. When the sausages have 10 minutes left to cook, drizzle the dressing over everything in the tray and sprinkle over the pine nuts. Return to the oven for the final 10 minutes until everything is cooked and golden. Discard the garlic the take the whole tray to the table. Serve with some crispy salad


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