The basis for this easy-to-make roast vegetable dish comes from our Canadian friends Lehna and Jamie. They call it Jamie’s Amazing Broccoli And Veggie Sausage Roast but we’re probably not allowed to do that, on account of Jamie’s name being claimed as a brand by a rather more famous chef. We’re erring on the side of caution and calling it the Amazing Broccoli and Veggie Sausage Roast (because it is – amazing, that is – and we won’t get in to trouble).
The recipe uses 1/4 cup of our hugely popular non-dairy Besto Pesto (also created by Lehna and Jamie – aren’t they wonderful?!) If you don’t have the ingredients for that to hand, you can use shop-bought (though do treat yourself to a batch of Besto Pesto sometime; you’ll never look back).
Amazing Broccoli & Veggie Sausage Roast
2 carrot, sliced
6 mushrooms, sliced
4 vegetarian sausages, cut into coins (Tofurkey Italian Sausage if you live in North America, any other variety if you don’t)
1 large sweet potato, sliced finely
1/4 Savoy cabbage or other leafy green vegetable, finely sliced
2 cloves of garlic, finely sliced
3 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 cup of non-dairy pesto (or the best shop-bought you can find)
2 Toss everything except the pesto with olive oil and balsamic vinegar
3 Cook for 15-20 minutes, stirring after about 10 minutes. Cook until browned and tender but still crunchy.
4 Take out of the oven, toss with the 1/4 C of pesto, salt & pepper and ENJOY!!!
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