Vegan Jerusalem Artichoke, Kofu Sausage and Bread Bake
600g jerusalem artichokes
3 red onions, peeled and cut into wedges
1 bulb garlic, cloves separated but left unpeeled
3 sprigs fresh oregano
4 tbsp olive oil
Salt and black pepper
200g Bonsan Kofu Sausages, sliced
150g sourdough bread, roughly torn
50ml fresh vegetable stock
A squeeze of lemon juice
1 large handful flat-leaf parsley
1. Preheat the oven to 200/180°C fan.
2. Soak the artichokes in cold water for 10 minutes, then drain, scrub them clean, and cut in half (quarter any very large ones).
3. Tip the artichokes into a large roasting tin, then add the onion wedges, whole garlic cloves, and oregano. Pour over half the oil, season generously, and toss to coat, then roast for 25 minutes.
4. Add the kofu sausages to the tray, toss again, then return to the oven for 15 minutes. Add the bread, drizzle over the remaining oil, toss, and roast for 10 minutes more.
5. Next, pour in the vegetable stock and return to the oven for a final 10 minutes.
6. Once finished roasting, remove the tray from the oven, squeeze over the lemon juice, and scatter with parsley.
7. Finally, you are ready to serve and enjoy a delicious cosy vegan meal.