Cook up a storm in the kitchen and impress your dinner mates with this healthier alternative to classic bangers and mash. Featuring sweet potato, tenderstem broccoli, muchrooms and kale, this dish is a great source of phytonutrients. Phytonutrients are bioactive ingredients found in plants that protect the plant and that have similar protective benefits when we eat them. They help boost our anti-inflammatory and anti-oxidant systems for example, which are ‘tools’ that your immune system uses
Ingredients
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- 4 Meatless Farm Plant-Based Chipolata Sausages
- 2 medium size sweet potatoes, peeled and chopped
- 1 tbsp of oat milk
- 1 tsp of dijon mustard
- Salt & pepper to taste
For the mushroom gravy:
- 4 shallots – sliced
- 200g of chestnut mushrooms -sliced
- 1 tbsp of plain flour
- 200ml of veggie stock
- 1 tbsp of olive oil
For the kale crisps:
- 150g of kale – roughly chopped
- 2 tbsp of olive oil
- 2 tbsp of nutritional yeast
- 1 tsp of garlic powder
- Salt & pepper to taste
Method
- Steam the sweet potatoes until very soft. In the meantime make the gravy. Add the oil to a pan and once hot add in the sliced shallots, fry for few minutes until golden. Add in the mushrooms and cook for another 10 minutes until they have reduced in size. Add in the plain flour and mix all together. Pour in the veggie stock and cook for few more minutes until the gravy has thicken up
- Cook the Meatless Farm sausages according to the packet’s instructions
- To make the kale crisps add all the ingredients into a large bowl and toss really well so the kale gets coated in the oil and seasoning. Spread the kale on a baking tray covered with parchment paper and bake in the oven at 130 degrees Celsius for 15 minutes
- Add the steamed sweet potatoes to a bowl together with the oat milk, mustard and a generous pinch of salt and pepper and mash until creamy and fairly smooth
- Serve the Meatless Farm sausages with the sweet potato mash, mushroom gravy, kale crisps and cooked tenderstem broccoli
SIMILAR RECIPES
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