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.
Vegan sausages, pesto colcannon & roast tomatoes
Vegan sausages, pesto colcannon & roast tomatoes
Prep in 10
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 1 sweetheart cabbage
- 4 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 6 tbsp vegan basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 2 onion
- 80g baby spinach
- 500g sage & onion sizzler (Soya) (Tofu, Maize Flour, Water, Rapeseed Oil, Nutritional Yeast, Onion Powder, Sea Salt, Sage, Ground Linseed, White Pepper, Nutmeg)
- 220g baby plum vine tomatoes
- 2 spring onion
- 3 large potatoes
Nutritional Information
Calories: 635
Protein: 22g
Carbs: 59g
Fat: 33g
Vegan sausages, pesto colcannon & roast tomatoes
Vegan sausages, pesto colcannon & roast tomatoes
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle.
- Peel the potatoes (optional) then cut into small 1cm cubes, place in a medium-sized saucepan and cover with boiling water and a pinch of salt. Boil for 15 mins, or until cooked, then drain and mash. Stir through the basil pesto and season with sea salt and black pepper. Keep warm.
- Meanwhile, thinly slice the cabbage and thinly slice the spring onions. Heat a large frying pan with 2 tsp oil, add the cabbage and spring onion, season. Cook for 4 mins, until softened then add the spinach to wilt. Once wilted transfer to a side bowl and reserve for later.
- Pre-line a baking tray with parchment paper. Re-heat the frying pan with 2 tsp oil, add the sausages and fry for 5 mins, until golden, then transfer to the baking tray. Place the tomatoes on the vine around the sausages, drizzle with 1 tsp oil and season with a pinch of salt, cook for 10 mins.
- To make the balsamic chutney; very thinly slice the red onions. Re-heat 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, season then add the balsamic vinegar and a splash of water. Cook for a further 1-2 mins, until thick and sticky, turn off the heat.
- Stir the cooked cabbage, spring onions and spinach mix through the pesto mashed potato.
- Serve the pesto mashed potato between 4 warm plates, serve the sauce and tomatoes alongside and the chutney over the top.
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