Plant Based Veggie Sausages

Pop the sausages on another lightly oiled baking tray and set aside. Halve, peel and thinly slice the shallot. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Grate the cheddar cheese on the fine side of your grater. Drain and rinse the cannellini beans.

When the wedges have been cooking for 15 mins, remove from the oven, turn them and sprinkle the cheese and spring onions over. Pop back on the top shelf to cook until golden and crispy, 10-15 mins. At the same time, pop the veggie sausages on the middle shelf of the oven to cook until starting to crisp up, 16 mins. IMPORTANT: The sausages are cooked when piping hot.

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. When hot, add the shallot and fry until softened, 3-4 mins. Add the garlic, stir and cook for 1 minute, then stir in the passata, water (see ingredients for amount) and veg stock powder. Bring to the boil, reduce the heat slightly and simmer, stirring gently until the beans have thickened, 5-7 mins.

When the beans are cooked, taste and add salt and pepper if you feel it needs it. Stir in the BBQ sauce.