Last Friday night, my dad and I were left to cook for ourselves (as opposed to me just cooking for myself), and we had 4 leftover Linda McCartney red onion and rosemary sausages from when I'd cooked myself a veggie hot dog the previous night. Dad had suggested making mashed potatoes, so I looked up how to make vegan-friendly mashed potatoes, with a preference of a recipe that didn't involve using a milk alternative, and I found this recipe from the Minimalist Baker that is completely vegan and doesn't use a milk alternative. These mashed potatoes were actually pretty tasty, and to preserve how they should look, I've taken pictures of the meal. When put together, the sausages and mashed potato make a really easy vegan meal (apart from the fact that I really struggled with peeling the potatoes with a really rubbish peeler!
Ingredients (serves 4)6 Linda McCartney Red Onion and Rosemary Sausages
3 tablespoons vegan-friendly margarine, such as Pure or the new dairy-free Flora
a pinch of salt
1/2 teaspoon ground black pepper
- Cook the sausages according to packet instructions, adjusting the temperature and time of cooking in accordance with whether you are using an oven, a fan-assisted oven or a grill.
- Peel the potatoes, and if they're large, cut them into halves. Bring them to a light boil over a medium-high heat, add 1 teaspoon of salt, cover and cook for about 20-25 minutes, or until very tender.
- Once tender, drain the potatoes of water and transfer the potatoes to a large mixing bowl.
- Using a potato masher or a hand-mixer, mash the potatoes until fluffy. Be careful not to overmix to the potatoes when using a hand-mixer.
- Add the margarine, salt and pepper and mix into the mashed potatoes well.
- Serve mashed potatoes with the sausages and lettuce.