Sticky Sausage pan with Fennel, Beetroot and Orange

Vegan travel is a thing that we’re excited to continue in the future. With people all over the world becoming more health-conscious, the idea of ethical and plant-based culinary vacations is no longer far-out or niche. Until then, let’s create and celebrate delicious vegan cuisine in our own homes. Are you looking for a new kind of dinner that’s both savory and filling? Try out this sticky sausage pan recipe! It’s quick, easy, and sure to give your tastebuds a delightful experience that they won’t forget!

Portions: 4

Measure:

• 2 pcs onion red, peeled and quartered
• 2 pcs sweet potatoes, peeled and cut into wedges
• 2 pcs beetroot, peeled and cut into wedges
• 1 pcs fennel, trimmed and chopped
• 8 pcs vegan sausages
• 2 pcs oranges, peeled and cut into filets (you can use also blood oranges)
• 120 ml orange juice
• 1 tbsp thyme, dry
• 1 pcs star anise
• 2 tbsp maple syrup
• 2 tbsp soy sauce
• 2 tbsp olive oil
• pinch salt and pepper
• 2 tsp cumin, grounded
• 1 tsp chilli flakes

Preparation:

1. Preheat the oven to 180˚C degrees.
2. Add all the ingredients to an ovenproof baking dish and give the tray a good shake to mix everything up.
3. Place the dish into the oven to roast for 35-45 minutes.
4. Use a fork to test if the sweet potatoes are cooked before serving.
5. Serve and enjoy.