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Veggie sausage honey mustard traybake recipe

Veggie sausage honey mustard traybake recipe

15 ratings

Let the oven do all the work in this vegetarian sausage traybake recipe. Coat you veggie sausages in a honey mustard glaze, then cook with potatoes, peppers and onions. See method

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 595 calories / serving
  • Vegetarian


  • 2 x 350g packs Plant Chef 6 Cumberland Vegetarian Bangers
  • 2 baking potatoes, cut into 1cm cubes
  • 2 medium carrots, cut into batons​
  • 1 red onion, cut into wedges​
  • 2 mixed colour peppers, chopped
  • 4 tbsp honey & mustard dressing, plus extra to serve
  • 1 tbsp vegetable oil​
  • pinch dried mixed herbs
  • 150g sweet crunchy salad
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    2g 11%
  • Sugars

    15g 16%
  • Salt

    3.1g 51%

of the reference intake
Carbohydrate 64.8g Protein 19.2g Fibre 11.9g


  1. Preheat the oven to gas, 200°C, fan 180°C fan.
  2. In a very large roasting tin or on 2 baking trays, put all of the vegetables and the veggie sausages. Drizzle over the honey mustard dressing and veg oil and season well with salt, black pepper and a pinch of dried herbs. Use your hands to toss together, making sure everything is well coated. Spread the vegetables out in an even layer.
  3. Put the tin into the oven and roast for 40-45 mins, stirring after 20 mins, until the vegetables are tender.
  4. Divide the sausages between plates with a scoop of the roasted veg. Drizzle over a little of the extra honey mustard dressing and add some salad to the side before serving.

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