This colourful vegetarian sausage traybake is served with roasted butternut, kale, tomatoes and a creamy dip. The vegetables are added in stages to accommodate individual cooking times.
Easy Vegetarian Sausage Tray Bake – A Hearty One-Pan Wonder
Craving a hearty, fuss-free meal that’s both delicious and meat-free? This vegetarian sausage tray bake is the answer.
Packed with seasonal vegetables like roasted butternut squash, crispy kale, and juicy tomatoes, it’s a vibrant dish that’s as nourishing as it is flavourful.
Kale should cook in 5 minutes, but I prefer to leave it in the oven a couple of minutes longer to make it crispier like these kale chips.
Butternut squash is the star of this vegetarian sausage tray bake, bringing natural sweetness that pairs beautifully with the savoury plant-based sausages. Roasting enhances its caramelised flavour, making it the perfect complement to crispy kale and juicy tomatoes.
Paired with a creamy, spiced dip inspired by Ottolenghi’s Butternut Squash with Ginger Tomatoes and Lime Yoghurt, this recipe takes the humble tray bake to a new level.
Whether you’re a committed vegetarian or simply exploring meatless options, this easy one-pan meal is perfect for a cosy autumn dinner.
🌱 MAKE IT VEGAN : You can easily make this recipe vegan by using vegan sausages and dairy-free yoghurt. Because meat-free sausages are generally low in fat, make sure you toss them in olive oil alongside the butternut to help them cook better.
Other recipes to try
I hope you enjoy this vegetarian sausage tray bake as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Vegetarian Sausage Tray Bake
Equipment
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Watch How To Make This Recipe
Ingredients
- 650 g butternut
- 8 chilled vegetarian sausages – I used Cauldron Cumberland Sausages. Can be swapped with vegan sausages
- 270 g cherry vine tomatoes
- 3 large whole kale leaves
- olive oil
FOR THE DIP:
- 4 Tbsp of sour cream or dairy free yoghurt
- 1 Tbsp freshly grated ginger
- 3 Tbsp lime juice
- 1 garlic clove crushed
- 3 Tbsp freshly chopped coriander leaves
- 3 tsp maple syrup
- 1/8 tsp ground cinnamon
Instructions
- Preheat the oven to 200°C / Fan 180°C / Gas 6.
- Cut butternut squash in 1.5cm dice [0.6 inch]. Spread on oven tray with sausages. Drizzle with oil. Bake in the oven for 40 mins.650 g butternut , 8 chilled vegetarian sausages – I used Cauldron Cumberland Sausages. Can be swapped with vegan sausages, olive oil
- After 25 mins of the sausages being in the oven, add tomatoes to oven tray and bake for 15 mins.270 g cherry vine tomatoes
- Remove tought stalks from kale leaves and roughly chop the tender part of the leaves. Add chopped kale to oven tray 5 to 7 minutes (the longer you leave kale in the oven, the crispier it will be) before the end of cooking time.3 large whole kale leaves
- Prepare the dip while the butternut and sausages cook in the oven, by mixing together all the dip ingredients above. Adjust maple syrup, ginger and lime juice to taste if necessary.4 Tbsp of sour cream or dairy free yoghurt, 1 Tbsp freshly grated ginger, 3 Tbsp lime juice, 1 garlic clove crushed, 3 Tbsp freshly chopped coriander leaves, 3 tsp maple syrup, 1/8 tsp ground cinnamon
- Serve this vegetarian sausage tray bake hot with the dip on the side.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegetarian-sausage-tray-bake/
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