Vegan sausages with carrot & swede mash
6
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This vegan version of the classic British favourite includes a mixed vegetable mash, which makes a delicious change from potatoes.
Ingredients
Quorn vegan sausage
8 sausage(s), cooked as per pack
Calorie controlled cooking spray
4 spray(s)
Carrots, raw
500 g, chopped
Swede
500 g, chopped
Ground Nutmeg
¼ teaspoon(s), level
Agave Syrup
1 tablespoon(s), level, 1 tbsp
Wholegrain Mustard
1 tablespoon(s), level
White Wine Vinegar
1 teaspoon(s)
Vegetable stock cube
1 cube(s), to make 300ml hot stock
Cornflour
2 teaspoon(s), level
Thyme, Fresh
2 sprig(s), leaves picked and roughly chopped, to serve
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the sausages in a roasting tin, mist with cooking spray and cook for 20 minutes, turning halfway through.
2
Put the carrot and swede in a large pan of boiling water and cook for 20 minutes or until tender, then drain and mash. Season to taste, then stir in the nutmeg
3
Meanwhile, whisk the agave syrup, mustard, vinegar and stock together in a small pan and put over a medium heat. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until slightly reduced. Put the cornflour in a small bowl and whisk in a little of the stock until well combined. Stir the mixture into the gravy and cook for 2 minutes until thickened.
4
Serve the sausages on the mash with the thyme scattered on top and the gravy poured over.
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