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Plant Based Veggie Sausages

Plant Based Veggie Sausages

with Homemade BBQ Beans and Cheese and Onion Wedges

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We love good Linda McCartney Veggie Sausages with Homemade BBQ Beans and Cheese and Onion Wedges. This deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenSoyaSulphitesMilkCelery

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pack(s)

Linda McCartney Sausages

(ContainsCereals containing Gluten, Soya, Sulphites)

1 unit(s)

Echalion Shallot

2 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

2 block(s)

Mature Cheddar Cheese


1 pack(s)

Cannellini Beans

1 pack(s)

Tomato Passata

1 sachet

Vegetable Stock Powder


1 sachet

BBQ Sauce

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2768 kJ
Energy (kcal)662 kcal
Fat19.0 g
of which saturates8.0 g
Carbohydrate67 g
of which sugars12.0 g
Protein47 g
Salt4.36 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Pop the sausages on another lightly oiled baking tray and set aside. Halve, peel and thinly slice the shallot. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Grate the cheddar cheese on the fine side of your grater. Drain and rinse the cannellini beans.


When the wedges have been cooking for 15 mins, remove from the oven, turn them and sprinkle the cheese and spring onions over. Pop back on the top shelf to cook until golden and crispy, 10-15 mins. At the same time, pop the veggie sausages on the middle shelf of the oven to cook until starting to crisp up, 16 mins. IMPORTANT: The sausages are cooked when piping hot.


Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. When hot, add the shallot and fry until softened, 3-4 mins. Add the garlic, stir and cook for 1 minute, then stir in the passata, water (see ingredients for amount) and veg stock powder. Bring to the boil, reduce the heat slightly and simmer, stirring gently until the beans have thickened, 5-7 mins.


When the beans are cooked, taste and add salt and pepper if you feel it needs it. Stir in the BBQ sauce.


When everything is ready, re-heat your BBQ beans through if necessary and serve with the veggie sausages with the wedges on the side. Enjoy!