EASY MEDITERRANEAN-STYLE VEGAN SAUSAGE TRAY BAKE ...
Beautiful Mediterranean flavours combined into one vegan bake, ideal for a large group or a quick meal for the family.
Provided by Bintu Hardy
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 10
Steps:
Pre-heat your oven to 200°C/fan 180°C/gas mark 6.
Add the potatoes, courgette, peppers, Moving Mountains Plant-based sausages, olive oil, Italian herbs and salt to the baking tray and mix till combined
Place mixture in the preheated oven and bake for 15 mins, mixing once during baking
Remove tray bake from the oven and add in the cherry tomatoes and bake for a further 10 minutes
Remove tray bake from the oven and top with olives and basil or coriander before serving
Nutrition Facts : Calories 308 calories, FatContent 16.0 grams, SaturatedFatContent 8.3 grams, SugarContent 6.1 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 21.0 grams, FiberContent 8.8 grams, ProteinContent 14.0 grams
CREAM CHEESE SAUSAGE BALLS RECIPE | ALLRECIPES
Sausage balls are an entertaining standby for me, but they were always admittedly a little dry - until I tried adding cream cheese, and better balls were born. I'll never go back!
Provided by Chelsey
Categories Pork Appetizers
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 24 sausage balls
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Blend sausage, baking mix, cream cheese, and Cheddar cheese together using the dough hook attachment of an electric stand mixer on very low speed until well combined, 2 to 3 minutes.
- Roll into 1-inch balls and place on a rimmed baking stone.
- Bake in the preheated oven until browned and no longer pink in the centers, 22 to 25 minutes.
Nutrition Facts : Calories 143.8 calories, CarbohydrateContent 4.4 g, CholesterolContent 30.9 mg, FatContent 11.4 g, FiberContent 0.1 g, ProteinContent 6 g, SaturatedFatContent 5.7 g, SodiumContent 333.1 mg, SugarContent 0.2 g
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CHRISTMAS SAUSAGE ROLL WREATH | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 184 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
- Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
- Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
- Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
- Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
- Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
- Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
- To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.
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