Sage sausages & mash with persimmon chutney

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp maple syrup
1 chilli (use half)
180g Tenderstem broccoli
250g sage & onion sizzler (Soya)

(Tofu, Maize Flour, Water, Rapeseed Oil, Nutritional Yeast, Onion Powder, Sea Salt, Sage, Ground Linseed, White Pepper, Nutmeg)
1 tbsp red wine vinegar
1 parsnip (use half)
2 x persimmon
20g walnuts (Nuts)
900g baby white potatoes
1 shallot

Allergens

Contains: Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	640Kcal
	451kJ	2680kJ
Fat	4.4g	26g
of which saturates	0.6g	3.3g
Carbohydrates	13g	75g
of which sugars	5.7g	34g
Protein	4.3g	26g
Salt	0.13g	0.75g
Fibre	2.4g	14g

Ingredients

10g walnuts (Nuts)
2 tsp maple syrup
1 shallot (use half)
1 persimmon
150g baby white potatoes
2 tsp red wine vinegar
0g sage & onion sizzler (Soya)

(Tofu, Maize Flour, Water, Rapeseed Oil, Nutritional Yeast, Onion Powder, Sea Salt, Sage, Ground Linseed, White Pepper, Nutmeg)
90g Tenderstem broccoli
1 parsnip (use a quarter)
1 chilli (use a quarter)

Allergens

Contains: Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	649Kcal
	451kJ	2717kJ
Fat	4.3g	26g
of which saturates	0.6g	3.3g
Carbohydrates	13g	77g
of which sugars	5.9g	36g
Protein	4.3g	26g
Salt	0.12g	0.75g
Fibre	2.4g	14g

Back

Vegan Prep in 10 1/3 daily fibre 5 plants Low sat fat

Sage sausages & mash with persimmon chutney

Prep time: 0 mins

Total time: 40 mins

Cuisine: British

Food group: Vegan

Infused with sage and onion, vegan sausages are the perfect partner for walnut-flecked potato and parsnip mash. Pair ‘em with a sweet persimmon chutney and nutritious tenderstem broccoli.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Top and tail the persimmons, then roughly chop. Finely dice the shallot. Finely dice the chilli (remove the seeds for less heat). Add all to a small frying pan with the maple syrup, three quarters of the vinegar and 125ml water. Simmer for 25-30 mins, until the fruit has softened, then mash slightly to make a chutney.
Boil a kettle. Peel the parsnip. Cut the potatoes and parsnip into small chunks, place in a saucepan and cover with salted boiling water. Simmer for 15 mins, until soft, then drain and mash. Season with a pinch of sea salt.
Heat a frying pan with 1 tsp oil on a medium-high heat. Add the sausages and fry for 5 mins, turning regularly, until golden brown all over. Set aside.
Add the broccoli to the pan used for the sausages and fry for 5-7 minutes, until beginning to char. Remove from the heat and pour in the remaining vinegar. Season with sea salt and black pepper, then toss to coat.
Add the sausages to the chutney and reheat for 2 mins. Roughly chop the walnuts and stir through the mash. Serve the mash with the broccoli and sausages. Garnish with the chutney.