This tray bake is family friendly total comfort food – all cooked in one dish and perfectly adaptable to your own favourite sausages and veg!

I don’t know about you but tray bake always meant cake cooked in a tray rather than a baking tin.  Much like this ginger cake.  Or even this sticky pistachio cake.  Our American friends call these kinds of dinners ‘sheet pan meals’.  But whatever you call it, this is probably one of the easiest things to cook for a speedy but utterly delicious weekday meal.  Or even at the weekend if that’s your thing!

For a savoury tray bake all the veg can even be prepared in advance.  Then it’s simply a case of throwing it all onto a tray and adding your favourite vegan sausages.

I’ve made this with a couple of different brands of sausages – Tesco Plant Chef and Linda McCartney’s.  Both turned out great.  I also cook the sausages before adding them to the tray bake as we like our sausages crispy.   They’re then ‘pimped up’ with tomato puree, agave syrup, mustard and a drizzle of oil that gives them a wonderfully flavourful coating.

The veg I’ve used is a mixture of what’s currently available and what I had in the freezer – parsnips, red onion, butternut squash, carrots, turnip and Brussel’s sprouts.  And because I had a couple of large potatoes hanging around I chucked them in too!

I’ve always loved roasted veg.  Phil is a recent convert and even though his firm favourite is roast parsnips I really wanted colour and variety in this tray bake.  Eat the rainbow right?

The roasted veg themselves don’t need much help to be super tasty – a bit of oil, garlic powder, thyme (fresh or dried), salt and pepper.

Feel free to swap out or not include any veg you don’t like.  No matter how hard I try and persuade him otherwise, Phil does NOT like sprouts.  So there was a bit of picking through the cooked veggies (with a puss on the whole time)

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