Looking for a tasty midweek dinner option? Try cooking up our Veggie Sausages with Mushroom & Mash in just 20 minutes for a balanced and tasty dinnertime.
Red Wine Stock Pot(ContainsSulphites)
Linda McCartney Sausages(ContainsSulphites, Gluten, Soya)
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.5 tsp of salt. Remove the packaging from the 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 15-16 mins.
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.
While the potatoes cook, heat a drizzle of oil in a frying pan on medium high heat.Once hot, add the sliced mushrooms and season with salt and pepper.Stir fry until the mushrooms are browned, 3-5 mins.
Pour in the water (see ingredients 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
Add the spinach in handfuls and stir through to wilt, 1-2 minsAdd the veggie sausages to the sauce and stir to coat.Remove from the heat.
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 a bit thick.Spoon the mash into wide bowls and serve the sausage stew and sauce alongside.Enjoy!