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Linda McCartney Veggie Sausages

with Mushroom Redcurrant Jelly and Red Wine Stew and Mash
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
212 kcal
Protein
: 
4.4g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

25 grams

Redcurrant Jelly

150 grams

Sliced Mushrooms

6 unit(s)

Linda McCartney Sausages

125 grams

Baby Spinach

450 grams

Potatoes

Not included in your delivery

150 milliliter(s)

Water

Energy (kJ)888 kJ
Energy (kcal)212 kcal
Fat0.2 g
of which saturates0.1 g
Carbohydrate50.8 g
of which sugars2 g
Dietary Fibre4.5 g
Protein4.4 g
Salt1.8 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt.

Remove the packaging from the Linda McCartney veggie sausages (apart from the metal tray).

Drizzle with a little oil and then bake them (in their tray) on the middle shelf of your oven until crispy on the outside, about 15 mins.

2

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Add the potatoes to the boiling water and simmer until tender, 12-15 mins.

Tip: The potatoes are cooked when you can easily slip a knife through them.

3

While the potatoes cook, heat a drizzle of oil in a frying pan on medium high heat.

Once hot, add the sliced mushrooms and a pinch of salt and pepper.

Stir fry until the mushrooms are browned, 3-5 mins.

4

Pour in the water (see ingredient list for amount).

Add the red wine stock pot and redcurrant jelly, stir to dissolve.

Bring to the boil and simmer until really nicely reduced, 3-4 mins

5

Add the veggie sausages to the sauce and stir to coat.

Add the spinach in handfuls and stir through to wilt.

Remove from the heat.

6

Once the potatoes are cooked, drain them in a colander and pop back in the pan.

Add some plant based milk and butter (if you have it, or you can use dairy if you prefer).

Season with salt and pepper, mash until smooth.

Add a splash of water to the sauce if it's evaporated too much.

Spoon the mash into wide bowls and serve the sausage stew and sauce alongside.

Enjoy!

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