I always keep a box of Linda McCartney vegetarian sausages in the freezer. They make a really nice change from other vegetarian sausages because they have a different texture and flavour than the Quorn ones I usually eat, and they’re a great source of protein when tossed into a pasta or with a salad. These have a ‘rougher’ outer texture, and a peppery flavour. For some reason I equate Quorn sausages with breakfast and Linda McCartney ones for dinner. For this meal, I had sweet potatoes, and was going to make a lentil shepherds pie, but at the last minute decided on bangers and mash. Either would have been good, but I guess I was more in the mood for this meal.
I simply boiled some diced sweet potato in vegetable broth and then mashed. Sweet potato doesn’t need any milk or cream or butter added to it, which makes it a much healthier choice than white potatoes. I baked the sausages in the oven for 20 minutes. For the veg, I sauteed some diced aubergine with some tenderstem broccoli, and boiled some brussel sprouts. I served the whole lot with some Bisto onion gravy. Delicious!