Ingredients

Suitable for Vegans

1 pack Spicy Tomato Tofoo Sizzlers

350g baby potatoes

1 bulb fennel

6 large shallots

300g cherry tomatoes

1 red pepper

6 cloves garlic (peeled and crushed)

3 tbsp olive oil

150ml white wine

A few sprigs fresh rosemary

Previous Recipe
Next Recipe

Spicy Tomato Tofoo Sizzlers Tray Bake

Serves 2 • Prep 10 min • Cooking

Spicy Tomato Tofoo Sizzlers Tray Bake
Ingredients

Suitable for Vegans

1 pack Spicy Tomato Tofoo Sizzlers

350g baby potatoes

1 bulb fennel

6 large shallots

300g cherry tomatoes

1 red pepper

6 cloves garlic (peeled and crushed)

3 tbsp olive oil

150ml white wine

A few sprigs fresh rosemary

Method

Underline

1. Preheat the oven to 200°C fan.

2. Cut the potatoes in half lengthways, and slice the fennel. Peel and slice the shallots lengthways and cut the pepper into chunks.

3. Add all the veggies to a roasting tray along with the peeled and crushed garlic, cherry tomatoes, rosemary, olive oil and white wine. Season with salt and pepper and mix well.

4. Place in the oven and roast for 20 minutes, then turn down the heat to 180°C.

5. Remove the tray from the oven and place the Sizzlers on top of the veggies.

6. Put the tray back in the oven and roast for another 20 minutes until the Sizzlers are cooked and the veggies are golden.