Vegan Sausage and Mash

sausage and mash.jpg

Time to feeding 35 minutes

Feeds 4 or 1 hungry wildelings (plus three leftover portions)

Vegan sausages need to be prepared in advance, but once they are it is so easy to freeze them and pop them straight in the oven to be ready super quick


Method

Ingredients

  • Sausages (prepare in advance)
    • Heat EVOO in pan on low heat
    • Add white onion and sprinkle with coconut sugar
    • Leave on low heat, stirring for 10 minutes until the onion has caramalised
  • Drain kidney beans, and add all sausage ingredients (beans, onion, tomato puree and spices) and roughly mash
  • Cut 8 pieces of aluminium foil into roughly 4 inch x 6 inch pieces
  • Place 2 tablespoons of mixture onto each aluminium foil piece
  • Role into a sausage shape and roll up foil to create little packages, and twist ends to seal
  • Place in a steamer for 20 minutes, remove and leave to cool
  • Place in fridge overnight
  • Freeze sausages not to be used yet
  • To cook, unwrap and oven cook for 10 minutes
  • Mash potato
    • Peel and roughly chop sweet potato
    • Boil for 20 minutes, drain and mash
  • Steam vegetables for 3-4 minutes
  • Serve all together
  • Sausages
    • 1 can red kidney beans 
    • 2 tablespoons EVOO
    • 1 white onion diced
    • 1 tablespoon coconut sugar
    • 1 tablespoon tomato puree
    • Spices
      • 1 teaspoon garlic powder
      • 1 teaspoon smoked paprika
      • 1/2 teaspoon sea salt
      • Freshly ground black pepper
      • 1 teaspoon dried oregano
      • 1 teaspoon dried sage
      • 1 teaspoon dried thyme
      • 1 teaspoon dried rosemary
  • 1 large sweet potato
  • 1 large carrot chopped
  • Green vegetables
    • Broccoli/green beans/sugar snaps/peas

 

 

 

 

 

 

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