Recipes
Vegetarian full English traybake
Tuck in to a mouth-watering dish that’s low in fat and crammed with veg to boost your 5-a-day
Tuck in to a mouth-watering dish that’s low in fat and crammed with veg to boost your 5-a-day
(5 votes)
Cook: 55 Mins
Serves: 4
Price: £1.03 per serving
Nutritional Information
Each 406g serving contains
Energy
1462kj
349kcal
1462kj
349kcal
17%
Fat
13.0g
13.0g
Med
19%
19%
Saturates
2.0g
2.0g
Med
10%
10%
Sugars
12.2g
12.2g
High
14%
14%
Salt
1.62g
1.62g
High
27%
27%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
360kj/86kcal
Typical energy values per 100g:
360kj/86kcal
Ingredients
300g Frozen for Freshness Butternut Squash Chunks
1tbsp rapeseed oil
4 frozen Quorn Sausages
1 red onion, cut in wedges
100g Extra Special Baby Portobello Mushrooms
220g cherry tomatoes on the vine
4 medium eggs
400g tin baked beans
1tsp chopped parsley
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the frozen butternut squash chunks in a large roasting tin. Drizzle over ½ the oil and toss to coat. Roast for 15 mins, then remove from the oven.
3
Heat the rest of the oil in a nonstick frying pan on a high setting. Fry the sausages and onion for 3-4 mins to brown.
4
Add the sausages, onion, mushrooms and tomatoes to the tin. Bake for 20 mins.
5
Stir the veg and sausages. Make 4 wells in the mixture. Crack in the eggs, season with pepper and return to the oven for 6-8 mins until the whites have just set.
6
Heat the baked beans and put in a serving dish.
7
Take the tray out of the oven, sprinkle with parsley and serve with the beans.