Plant-Based Sausage & Potato Traybake
with Caramelised Onion, Burger Sauce & Cucumber Salad- Eggs
- Gluten
- Soy
- Eggs
- Milk
- Traces of Tree Nuts
- Peanuts
- Sesame
- May contain traces of allergens
Bangers and potato but make it veggie? Can do! These herb-packed plant-based sausages will be the perfect match for roast potatoes with a garden salad. Now put them in the oven to bake and things really are cooking tonight! *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!*
Ingredients
2
potato
1 sachet
vegetable stock powder
1
Brown Onion
1 bag
herbs
1
cucumber
1
tomato
1 bag
salad leaves
1 packet
burger sauce
(Contains: Eggs; )
1 packet
Plant-Based Herby Sausages
(Contains: Gluten, Soy; May be present: Eggs, Milk, Tree Nuts, Peanuts, Sesame)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Add vegetable stock powder and a drizzle of olive oil and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice onion and herbs. Slice cucumber into half-moons. Roughly chop tomato. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, brown sugar, a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Remove from heat and set aside.
• When potatoes have 10 minutes remaining, place plant-based herby sausages on the same oven tray and bake for 5 minutes. • Turn sausages and continue baking until browned and cooked through, 5-8 minutes.
• Meanwhile, combine tomato, cucumber, salad leaves, a drizzle of olive oil, the white wine vinegar and a pinch of salt in a medium bowl. • Divide plant-based sausage and potato traybake between plates. Top with caramelised onion. • Serve with cucumber salad, burger sauce and garnish with herbs. Enjoy!
