with Mustard Aioli Potatoes & Cucumber Salad
It's bangers and mash with a difference! Our veggie sausages are plant-based and packed with homestyle herby flavours. We've paired them with creamy mustard potatoes, a refreshing salad and punchy beetroot relish for a real 'bang'. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Cucumber
1
Herbs
1 bag
Plant-Based Herby Sausages
1 packet
Vegetable stock powder
1 sachet
Plant-Based Aioli
0.5 packet
Mixed Leaves
1 bag
Red wine vinegar
1 drizzle
Beetroot Relish
1 packet
Dijon mustard
0.5 packet
• Cut potato into bite-sized chunks. Place potato in a large saucepan of salted water and bring to the boil. • Cook potato until easily pierced with a fork, 10-12 minutes. Drain and return to the saucepan. Season to taste and set aside. • Meanwhile, slice cucumber into half-moons. Roughly chop herbs.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based herby sausages, turning, until browned all over and heated through, 8-10 minutes.
• In a medium bowl, combine potato, vegetable stock powder, herbs, Dijon mustard (see ingredients) and plant-based aioli (see ingredients). Season with salt and pepper. • In a second medium bowl, combine cucumber, mixed leaves and a drizzle of red wine vinegar and olive oil. Season to taste.
• Divide plant-based herby sausages, mustard aioli potatoes and cucumber salad between plates. • Serve with beetroot relish.
2323
kJ
Energy (kJ)
20.3
g
Fat
7.9
g
of which saturates
57.6
g
Carbohydrate
24.1
g
of which sugars
29.8
g
Protein
1896
mg
Sodium
