• 300g Cauldron vegan sausages
  • 2 tbsp oil
  • 300g baby potatoes, halved & boiled
  • 1 red onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 tsp Italian herbs
  • 200g tinned cherry tomatoes
  • 100g ready roasted red peppers, drained & thinly sliced
  • 25g black olives, sliced
  • Basil leaves, roughly torn


  1. 1

    Pre-heat the oven to 200°C/ 400°F/Gas Mark 6 or Fan 180°C.  Brush Cauldron sausages with half of the oil and cook on the middle oven shelf for 20 minutes

  2. 2

    Meanwhile bring a pan of water to the boil and cook the potatoes for 12-14 minutes or until soft.

  3. 3

     Pre-heat the remaining oil in a saucepan and cook the onion for 5-7 minutes or until softened. Add the garlic and herbs and continue to cook for a further 1 minute.

  4. 4

    Add the tomatoes and peppers to the pan and simmer gently for 6 minutes.

  5. 5

    Drain the potatoes and add them to the pan along with the sausages then simmer gently for 5 minutes.  Season to taste.  Scatter over the olives and torn basil leaves.

Nutritional Details

Each serving provides
  • Energy 1696kj 405kcal 20%
  • Fat 15.3g 22%
  • Saturates 2.2g 11%
  • Sugars 45.2g 50%
  • Salt 0.21g 4%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

45.2g carbohydrate 10.6g fibre 5.2g protein

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