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Linda McCartney Sausages and Onion Gravy
Linda McCartney Sausages and Onion Gravy

Linda McCartney Sausages and Onion Gravy

with Sweet Potato Mash and Roasted Tenderstem

.

Tags:
Plant-based
Under 600 calories
Allergens:
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Baking Potato

150

Tenderstem® Broccoli

28

Red Wine Stock Paste

(Contains: Sulphites)

1

Sweet Potato

12

Balsamic Vinegar

(Contains: Sulphites)

6

Linda McCartney Sausages

1

Red Onion

Potatoes

Not included in your delivery

Water

Nutritional information

Energy (kcal)556 kcal
Energy (kJ)2326 kJ
Fat9 g
of which saturates2 g
Carbohydrate79 g
of which sugars22 g
Protein36 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Grill Pan
Baking Tray
Bowl
Potato Masher
Colander
Spoon

Instructions

Get Prepped
1

Preheat your oven to 180°C and put a large saucepan of water with a 0.5 tsp of salt on to boil for the potatoes. Peel and chop the sweet potato and white potato into 2cm chunks. Halve, peel and thinly slice the red onion. Add the potatoes to the boiling water and simmer until tender, 15-20 mins. Tip: The potatoes are ready when you can easily slip a knife through them.

Cook the Veggie Sausages
2

Meanwhile, remove and discard the plastic film from the sausages. Drizzle the sausages with oil in their aluminium tray, turning to coat. Roast on the top shelf of your oven until browned and piping hot, 16-20 mins. Turn halfway through cooking. IMPORTANT: The sausages are cooked when piping hot. While the sausages cook, heat a splash of oil in a frying pan on medium heat. Add the onion and cook until soft, 8-10 mins, stirring often.

Roast the Brocoli
3

When your sausages have been in for about 5 mins, add the tenderstem broccoli to another baking tray. Drizzle on a little oil and season with salt and pepper. Roast on the middle shelf for the remaining time, 10-15 mins. TIP: The broccoli should be tender and slightly crispy.

Mash the Potatoes
4

Once the potatoes are cooked, drain them in a colander set over a bowl or jug to reserve some of the water (see ingredients for amount) so you can use it for the gravy. Return the cooked potatoes to the original saucepan, add a knob of butter (or plant based butter if you'd prefer) and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.

Make the Gravy
5

Once the onion is soft, add the balsamic vinegar, stir together and cook for 2 mins. Add the reserved potato water (see ingredients for amount) to the pan with the onion along with the red wine stock pot. Bring to the boil, then lower the heat and simmer until your gravy has reduced and thickened, 5-6 mins. Simply add a splash more water if it gets too thick.

Serve
6

Serve the veggie sausages on top of a large helping of mash, with some red onion gravy spooned over and the tenderstem broccoli alongside. Enjoy!

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