Plant Based Veggie Sausages

Name: Plant Based Veggie Sausages with Homemade BBQ Beans and Cheese and Onion Wedges
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 Echalion Shallot; 1 Tomato Passata; 1 Garlic Clove**; 60 Mature Cheddar Cheese; 2 Spring Onion; 6 Linda McCartney Sausages; 1 Vegetable Stock Powder; 32 BBQ Sauce; 1 Cannellini Beans; 450 Potatoes; 100 Water

with Homemade BBQ Beans and Cheese and Onion Wedges

Mimi MorleyPublished on August 26, 2020

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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!

Tags:

Veggie

Allergens:

Milk

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Tomato Passata

Garlic Clove**

Mature Cheddar Cheese

(Contains: Milk)

Spring Onion

Linda McCartney Sausages

Vegetable Stock Powder

BBQ Sauce

Cannellini Beans

450

Potatoes

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)662 kcal

Energy (kJ)2768 kJ

Fat19 g

of which saturates8 g

Carbohydrate67 g

of which sugars12 g

Protein47 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

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.