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Plant-Based Herby Sausages & Potato Mash

Plant-Based Herby Sausages & Potato Mash

with Caramelised Onion Gravy & Steamed Greens

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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.

Tags:Plant BasedUnder 650kcal
Allergens:Tree NutsGlutenSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2472 kJ
Fat22 g
of which saturates12.8 g
Carbohydrate59.2 g
of which sugars23.4 g
Protein33.6 g
Sodium1277 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.