Servings: 4 people
- 8 plant-based chorizo style sausages I use the Wicked Kitchen version that can be found in Tesco, however you could use any chorizo style sausage. If you can't find this use normal plant-based sausages and add 3 tbsp of paprika to get a similar taste.
- 5 carrots
- 4 sweet potatoes
- 4 corn on the cobs
- 2 lemons
- 150 g tomatoes I use plum or cherry but you can use any type of tomato
- 1 aubergine (eggplant)
- 1 stock cube
Pre-heat the oven to 200C / 180C Fan / Gas 6.
Chop the aubergine, sweet potato and carrots into 2cm/3cm chunks, and half the lemons and tomatoes.
Add them to an oven dish along with all of the stock (made according to the packet instructions), and cook in the oven for 20 minutes.
At the 20 minute mark remove from the oven and add the tomatoes, lemon and corn on the cob.
Give this a good stir and spread the sausages out evenly on top before putting it back in the oven for the final 20 minutes.
Calories: 583kcal | Carbohydrates: 105.3g | Protein: 23.5g | Fat: 11.8g | Saturated Fat: 5.1g