Plant-Based Herby Sausages & Potato Mash
with Caramelised Onion Gravy & Steamed Greens
It's bangers and mash with a difference! Our herby sausages are plant based and packed with homestyle herby flavours. We've topped them with a sweet, yet tangy caramelised onion gravy, then paired it with a Calorie Smart potato and a sprinkle of chives.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
potato
1 bag
baby broccoli
1 bag
green beans
1
onion
1 bag
chives
1 packet
flaked almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 packet
plant-based herby sausages
(ContainsGluten, SoyMay be presentPeanuts, Sesame, Milk, Egg, Tree Nuts)½ sachet
herb & mushroom seasoning
Not included in your delivery
olive oil
20 g
plant-based butter
2.5 tbs
plant-based milk
1 tbs
balsamic vinegar
1 tsp
plain flour
(ContainsGluten)½ cup
water
1 tsp
brown sugar
Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel and cut the potato into large chunks. Trim the baby broccoli and green beans. Thinly slice the red onion. Finely chop the chives.
Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan, then add the baby broccoli and green beans. Cover with a lid and steam until greens are tender and the potato can be easily pierced with a fork, 5-7 minutes. Transfer the greens to a medium bowl and cover to keep warm. Drain the potato, then return to the pan.
While the potato is cooking, place the plant-based herby sausages on a lined oven tray. Drizzle with olive oil and turn to coat. Bake for 5 minutes. Turn the sausages, then bake until browned and heated through, a further 5-8 minutes.
While the sausages are baking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Meanwhile, add the plant-based butter and plant-based milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the onion and herb & mushroom seasoning, stirring, until softened and fragrant, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar and the brown sugar. Mix well and cook until dark and sticky, 3-5 minutes. Add the plain flour, stirring, until slightly reduced, 1 minute. Add the water and cook, stirring, until reduced, 1-2 minutes. Season to taste.
Divide the herby sausages between plates, then top with the caramelised onion gravy. Serve with the potato mash and steamed veggies. Sprinkle over the chives. Top with the toasted almonds to serve.