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Sage sausages & mash with persimmon chutney
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.
Prep in 10
1/3 daily fibre
5 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 640
Protein: 26g
Carbs: 75g
Fat: 26g
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)
Nutritional Information
Calories: 649
Protein: 26g
Carbs: 77g
Fat: 26g
Sage sausages & mash with persimmon chutney
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.
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Cooking Instructions
- 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.
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