[Plant-based] NZ Plant-based Herby Sausages & Veggie Hash
with Caramelised Onion Chutney & Burger Sauce
- Sulphites
Ingredients
1
Red Onion
1 tin
Sweetcorn
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
Burger Sauce
2 packet
Potato
Plant-Based Herby Sausages
1
Carrot
1
Parsnip
Nutrition Values
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato, parsnip and carrot into bite-size chunks. Drain sweetcorn. Place veggies and corn on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
Meanwhile, thinly slice brown onion.
Heat a large frying pan over medium heat with a drizzle of olive oil. Cook plant-based sausages, turning, until browned all over and heated through, 8-10 minutes. Transfer to a plate and cover to keep warm.
Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly until softened, 5-8 minutes. Reduce heat to medium-low. Add the onion chutney, balsamic vinegar and the water and mix well. Simmer until slightly reduced, 1-2 minutes. Season to taste. Return sausages to pan and gently turn to coat.
When veggies are done, remove tray from oven, add baby spinach leaves and a drizzle of white wine vinegar and toss to coat. Season to taste.
Divide veggie toss between plates. Top with onion glazed plant-based sausages. Serve with burger sauce. Enjoy!
