VEGAN SAUSAGES WITH ROOT VEG MASH

• 500g bag parsnips, peeled, trimmed, tough cores removed and cut into 1cm chunks • 1 swede (about 600g), thickly peeled and cut into 1cm chunks • 21/2 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 • 1/2 tbsp reduced salt soy sauce • 200g green beans, steamed, to serve