VEGAN RECIPES WITH SAUSAGE RECIPES

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

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
3. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
4. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
5. Roast for 45 minutes, or until everything is golden, bubbling and delicious.

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
3. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
4. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
5. Roast for 45 minutes, or until everything is golden, bubbling and delicious.

1. Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
2. Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat, then add the chopped veg. Cook for 10 to 15 minutes, or until golden. Meanwhile, finely chop the mushrooms.
3. Peel and crush in the garlic, then add the chopped mushrooms. Cook for a further 5 minutes, or until the mushrooms start to soften. Add the mustard and wine, season with salt and pepper, then reduce the heat to low. Cook for 5 to 10 minutes, or until all the liquid has boiled and bubbled away. Set aside to cool.
4. Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick, finely chop and add the parsley leaves, then pick in the thyme leaves. Stir well to combine, then season to taste.
5. Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one length of pastry, moulding it into a long sausage shape with the back of a spoon.
6. Brush the almond milk along the pastry edges, then carefully fold one of the long sides of the pastry up over the filling. Press the edges to seal, then crimp with a fork. Repeat with the remaining ingredients until you have four long rolls, then cut each length into four pieces.
7. Place the rolls on the prepared baking tray, brush with the almond milk and sprinkle over the sesame seeds. Pop on the bottom shelf of the hot oven for 25 to 30 minutes, or until golden, then serve.

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

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
3. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
4. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
5. Roast for 45 minutes, or until everything is golden, bubbling and delicious.