with Tex-Mex Spiced Wedges & Cucumber Slaw
We’re putting a new twist on the classic ‘bangers and mash’. We included Tex-Mex spiced wedges (who doesn’t love wedges) to our plant-based sausages with herbs and slaw. Take this meal for a spin around the block, you’ll never look back. *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
Salad leaves
1 bag
Plant-Based Herby Sausages
1 packet
Slaw Mix
1 bag
White wine vinegar
1 drizzle
Mild Chipotle Sauce
1 packet
Plant-Based Mayo
1 packet
Tex-Mex spice blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Place wedges on a lined oven tray with Tex-Mex spice blend. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. • Meanwhile, roughly chop cucumber and salad leaves. TIP: If your oven tray is crowded, divide between two trays.
• When the wedges have 10 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. • Cook plant-based herby sausages, turning, until browned all over and heated through, 8-10 minutes.
• Meanwhile, add slaw mix, cucumber, salad leaves and a drizzle of white wine vinegar and olive oil to a medium bowl. Season with salt and pepper. Toss to combine.
• Divide plant-based sausages, Tex-Mex spiced wedges and cucumber slaw between plates. • Spoon mild chipotle sauce over sausages. Serve with plant-based mayo.
2336
kJ
Energy (kJ)
23.3
g
Fat
8
g
of which saturates
57
g
Carbohydrate
21
g
of which sugars
30.8
g
Protein
1919
mg
Sodium
