Beetroot, Lentils and Veggie Sausages

Serves: 2
PREP: 5 mins
COOK: 30 mins

share this recipe



1 pack of dipped beetroot, sliced

1 red onion, sliced into wedges

1 tsp fennel seeds

4 vegan sausages (we like to use Quorn)

Salt and pepper for seasoning

3 tbsp olive oil

2 tsp English mustard

Juice of 1 lemon

1 x 250g pouch of puy lentils


  1. Preheat the oven to 180oC. Take the sliced the beetroot and red onion and add to a large roasting tray with the fennel seeds and vegan sausages. Drizzle with 1 tbsp of oil, season and toss together.
  2. Roast for 30 minutes, until everything is golden and caramelised.
  3. Make the dressing by whisking together the mustard, lemon, remaining olive oil and seasoning.
  4. Stir the puy lentils into the beetroot and sausage tray and drizzle over the dressing.