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.
Veggie sausages, roast tomatoes & balsamic onions
Veggie sausages, roast tomatoes & balsamic onions
Ready in 20
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 250g sage & onion sizzler (Soya) (Tofu, Maize Flour, Water, Rapeseed Oil, Nutritional Yeast, Onion Powder, Sea Salt, Sage, Ground Linseed, White Pepper, Nutmeg)
- 2 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 4 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 onion
- 180g Tenderstem broccoli
- 110g baby plum tomatoes
- 900g baby white potatoes
Nutritional Information
Calories: 615
Protein: 24g
Carbs: 59g
Fat: 30g
Veggie sausages, roast tomatoes & balsamic onions
Veggie sausages, roast tomatoes & balsamic onions
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 9 and boil a kettle. Cut the potatoes into small cubes, place in a saucepan and cover with lightly salted boiling water. Boil for 14-15 mins, until soft, then drain and mash. Stir through the mustard (to taste) and season with sea salt and black pepper.
- Meanwhile, heat a medium frying pan with 2 tsp oil on a high heat. Add the sausages and cook for 4 mins, turning regularly, until golden.
- Place the broccoli and tomatoes on one side of a large lined baking tray. Drizzle with 1 tsp oil and season with sea salt and black pepper. When the sausages are golden, transfer them to the other side of the baking tray and place the tray in the oven to roast for 10 mins.
- Meanwhile, very thinly slice the onion. Reheat the frying pan with 2 tsp oil on a medium-high heat. Add the onions and cook for 6-7 mins, until softening and turning golden, then season with sea salt, add the balsamic and a splash of water. Cook for a further 1-2 mins, until thick and sticky, then turn off the heat.
- Serve the mustard mash with the sausages, broccoli and tomatoes. Spoon the balsamic onions over the sausages.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.