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Vegan sausages with root veg mash

Vegan comfort food at its very best. Perfect for midweek meals or as a plant-based alternative to Sunday roast.

Prepare 15 minutes | Cook 35 minutes

Serves: 4

Ingredients

500g bag parsnips, peeled, trimmed, tough cores removed and cut into 1cm chunks
1 swede (about 600g), thickly peeled and cut into 1cm chunks
2 ½ tbsp olive oil
8 Richmond Meat-Free Sausages
2 echalion shallots, cut into thin wedges through the root
1 tbsp plain flour
150ml vegan red wine
250ml fresh Cooks’ Ingredients Vegetable Stock
2 tsp wholegrain mustard
1 tsp maple syrup
½ tbsp reduced salt soy sauce
200g green beans, steamed, to serve

Method

Preheat the oven to 190oC, gas mark 5. Put the parsnips and swede in a large saucepan, cover with cold water and add a large pinch of salt. Bring to the boil, then simmer for 15-20 minutes until tender. Drain well, then mash with 1 tbsp oil and season.
Meanwhile, heat 1 tbsp oil over a medium-high heat in a large sauté or frying pan for which you have a lid. Fry the sausages for 5 minutes, turning often, until starting to brown. Transfer to a roasting tin and put in the oven for 15 minutes, until cooked through.
Return the pan to the heat with the remaining 1/2 tbsp oil, the shallots and a pinch of salt. Cover; cook for 8 minutes until softened, then uncover and add the flour, stirring for 1 minute. Stir in the wine, bubbling until almost evaporated, then add the stock, mustard, maple syrup and soy sauce. Simmer for 4-5 minutes until you have a saucy gravy.
Arrange the mash and sausages on plates and spoon over the gravy. Serve with the steamed green beans.