Meatless Farm plant-based one-tray sausage, rosemary ragu

One-tray Sausage & Rosemary Ragu

Serves 4
40 mins

Our Plant-Based Sausage is perfect for using in a ragu. Packed with meaty texture and a great carrier of flavour. This one-tray dish couldn’t be easier for busy lives.

Ingredients

  • 5 large, plum tomatoes roughly chopped
  • 1 white onion sliced into thin wedges
  • 1 celery stick sliced
  • 1 whole garlic bulb
  • 4 sprigs rosemary
  • 2 tbsp extra virgin olive oil
  • 250ml vegan beef stock
  • Seasoning
  • 1 red chilli finely chopped
  • 1 pack Meatless Farm Chipolata Sausages
  • 300g cherry tomatoes
  • 3 heaped tbsp tomato puree
  • 1 tbsp dried oregano

 

To serve (optional)

  • 350g vegan spaghetti cooked as per package instructions
  • 2 tbsp extra virgin olive oil
  • Vegan Parmesan
  • Handful basil

Preparation

  1. Preheat your oven to 180C/ 200C fan/Gas mark 6.
  2. Place your tomatoes, onion, celery, garlic and rosemary in a large, deep baking tray, drizzle all over with olive oil, season, pour over stock and pop in the oven for 20 mins.
  3. Whilst waiting for your veg to roast, crumble your Meatless Farm sausages into chunks.
  4. Take your veg out of the oven and carefully remove the garlic bulb and gently crush the tomatoes. Once the bulb is cool enough to handle squeeze the garlic out of it’s skin and use the back of your knife to mash the garlic into a paste.
  5. Add your garlic paste, chilli, Meatless Farm sausage chunks, cherry tomatoes, tomato puree, oregano and stir. Bake for a further 12-15 mins.
  6. Whilst your ragu has its final bake cook your vegan pasta as per packaging instructions, drain and toss in a little oil. Top with your chunky ragu, vegan parmesan and torn bail for a bowl of hearty simplicity at it’s absolute best!

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