Sticky Vegan Sausage Tray Bake with Maple Glaze and Veggies

An easy, comforting one‑pot meal with vegan sausages, potatoes, carrots and caramelised onions.

Nearly every recipe in my cookbook Great British Vegan includes a photograph, but the Sticky Sausage & Potato Traybake (page 58) didn’t get a chance to shine — so here it is. I’ve scaled the batch down for one person to avoid waste, but I’m sharing the full recipe below for anyone who doesn’t yet have a copy of the book.

This sticky veggie sausage traybake is a wholesome, flavourful one‑pan meal that’s incredibly easy to put together. It’s a crowd‑pleaser for vegans, vegetarians and omnivores alike, and it’s simple to adapt: try adding ½ tsp smoked paprika to the potatoes, swap carrots for red peppers, or stir in cooked chickpeas during the final minutes of roasting for extra protein and texture.

You can use any vegan sausages you like; here I used Linda McCartney’s frozen sausages because they’re widely available and freezer-friendly. The book also includes a recipe for homemade vegan sausages, made from wholefood ingredients and no soy, if you prefer to make your own.

Recipe featured in my cookbook Great British Vegan — get your copy for more modern takes on British classics.

📖 Recipe

Sticky Vegan Sausage & Potato Traybake

Yield: Serves 2-4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

An easy, versatile traybake that feeds four (or two very hungry people). Simple to halve for smaller portions.

Ingredients

• 2 tbsp vegetable oil
• 700g / 1lb 9oz white potato, cut into medium chunks
• 2 medium carrots, peeled and chopped into 1 in pieces
• 1 red onion, roughly chopped
• 3 garlic cloves, crushed
• 8 frozen vegan sausages
• 2 tbsp onion chutney
• 1 tsp golden syrup
• 3 sprigs fresh thyme
• Sea salt and ground black pepper
• Vegetable gravy, to serve

Instructions

1. Preheat the oven to 180ºC fan / 200ºC / 400ºF / gas 6. Pour the oil into a large roasting tray and place it in the oven to heat.
2. Put the potatoes into a large saucepan, cover with cold water, bring to the boil and par‑boil for 5 minutes. Drain thoroughly.
3. Add the par‑boiled potatoes to the hot tray along with the carrots, red onion and garlic. Roast for 20 minutes.
4. Remove the tray from the oven, add the sausages, onion chutney, golden syrup and thyme. Toss everything together so the chutney and syrup coat the veg and sausages, then return to the oven for 10–15 minutes until the sausages are heated through and everything is sticky and golden.
5. Season with sea salt and black pepper to taste and serve with hot vegetable gravy.

Notes

Recipe taken from Great British Vegan by Aimee Ryan (White Lion Publishing). Nutrition info calculated using Linda McCartney frozen vegan sausages.

Nutrition Information

Yield 4
Amount Per Serving
Calories 415
Total Fat 15g
Saturated Fat 1g
Sodium 22mg
Carbohydrates 61g
Fiber 13g
Sugar 6g
Protein 21g