Beetroot, Lentils and Veggie Sausages
Serves: 2
PREP: 5 mins
COOK: 30 mins
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INGREDIENTS:
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
Method:
- 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.
- Roast for 30 minutes, until everything is golden and caramelised.
- Make the dressing by whisking together the mustard, lemon, remaining olive oil and seasoning.
- Stir the puy lentils into the beetroot and sausage tray and drizzle over the dressing.
