Plant-Based Herby Sausages & Beetroot Relish
with Mustard Aioli Potatoes & Cucumber Salad
It's bangers and mash with a difference! Our veggie sausages are plant-based and packed with homestyle herby flavours. We've paired them with creamy mustard potatoes, a refreshing salad and punchy beetroot relish for a real 'bang'.
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
cucumber
1 bag
herbs
1 packet
Plant-Based Herby Sausages
(Contains Gluten, Soy; May be present Egg, Milk, Tree Nuts, Peanut, Sesame. )
1 sachet
vegetable stock powder
½ packet
Plant-Based Aioli
1 bag
Mixed Leaves
1 packet
Beetroot Relish
½ packet
Dijon mustard
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Instructions
• Cut potato into bite-sized chunks. Place potato in a large saucepan of salted water and bring to the boil. • Cook potato until easily pierced with a fork, 10-12 minutes. Drain and return to the saucepan. Season to taste and set aside. • Meanwhile, slice cucumber into half-moons. Roughly chop herbs.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based herby sausages, turning, until browned all over and heated through, 8-10 minutes.
• In a medium bowl, combine potato, vegetable stock powder, herbs, Dijon mustard (see ingredients) and plant-based aioli (see ingredients). Season with salt and pepper. • In a second medium bowl, combine cucumber, mixed leaves and a drizzle of red wine vinegar and olive oil. Season to taste.
• Divide plant-based herby sausages, mustard aioli potatoes and cucumber salad between plates. • Serve with beetroot relish.