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    Home ยป Savoury bake recipes

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    No waste veggie sausage and mash

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    The crisp on the outside, soft and juicy on the inside sausages are made from cauliflower florets, breadcrumbs, paprika and a little ketchup. The mash is made from fluffy potatoes and cauliflower heart.

    A tasty no waste veggie sausage and mash recipe that makes the most of every ingredient

    The potato skins are baked as ‘chips’ to form delightfully crisp little treats. And not even the cauliflower leaves go to waste, they're roasted to crisp perfection.

    While I'm always working to improve the sustainability of my cooking, I - like everyone -  have been known to let food go to waste. To hero all the food that all too often goes in the trash, I've created this food-waste-fighting take on sausages and mash.

    Here's how to make these delicious veggie sausages and mash.

    Ingredients

    For the vegetarian sausages

    • 1 medium (1) cauliflower florets roughly chopped – keep the leaves and root!
    • 1 tsp paprika
    • 1 spring onion sliced
    • 1 tbsp ketchup
    • 10 g (0.35 oz) fresh parsley roughly chopped leaves and stalks
    • 100 g (3.53 oz) fresh white breadcrumbs
    • 1 medium free range eggs
    • spray oil

    For the potato and cauliflower root mash

    • 700 g (1.54 lb) potatoes peeled and roughly chopped – keep the peel
    • The root from your cauliflower
    • 3 tbsp salted butter softened
    • 50-100 ml (1.69 floz) whole milk
    • 10 g (0.35 oz) fresh parsley roughly chopped leaves and stalks

    For the potato peel crisps

    • The skins from your potatoes
    • 1 tbsp vegetable oil (canola oil)
    • salt and black pepper

    For the roasted cauliflower greens

    • The leaves from your cauliflower
    • 1 tbsp vegetable oil (canola oil)
    • salt and black pepper

    Equipment

    Instructions

    For the potato peel crisps

    Put the peel onto a greaseproof tray with the oil, salt and pepper.

    Preparing the potato skins to become 'fries'

    Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.

    Freshly baked potato skin fries

    To make the potato and cauliflower root mash

    Slice the cauliflower into florets, leaves and heart.

    Ingredients for the potato and cauliflower root mash

    Pop the potatoes and cauliflower hearts into a large pan, cover with water and boil for 20 minutes until soft.

    Preparing the potato and cauliflower root mash

    Drain.

    Preparing the no waste mash

    Pick out the cauliflower hearts, mash the potatoes well, then add the butter, milk, salt and pepper and mash again.

    Preparing this delicious no waste root mash

    Chop the soft, juicy pieces of cauliflower heart and add back into the mash.

    Soft cauliflower hearts are added to the root mash

    Add the parsley and mix well.

    Parsley is mixed into the root mash

    To make the roasted cauliflower greens

    Put the peel onto a greaseproof tray with the oil, salt and pepper.

    Preparing the roasted cauliflower greens

    Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.

    Freshly roasted cauliflower greens

    To make the vegetarian sausages

    Preheat the oven to 220C/430F (200C/390F fan).

    In a food processor add the cauliflower florets, paprika, and spring onions and blitz to a fine crumb.

    Preparing the no waste veggie sausages

    Add the ketchup, parsley and breadcrumbs and blitz again.

    Preparing the no waste veggie sausages
    Preparing the no waste veggie sausages
    Preparing the no waste veggie sausages

    Tip the sausage mix into a bowl and stir in the egg.

    Preparing the no waste veggie sausages

    Pick up the mix in 50g lumps and roll into sausage shapes - you should get ten in all.

    Preparing the no waste veggie sausages

    Place the sausages on a greaseproof baking tray.

    The veggie sausages lined on a baking tray ready to be baked

    Spray well with oil, roll over and spray again so that they're coated on all sides.

    Preparing the no waste veggie sausages

    Bake for 25-20 minutes until they're a deep reddish-golden-brown.

    Freshly baked no waste veggie sausages

    Serve the mash, cauliflower greens, sausages, and crisps on to plates! Don't forget to add a good dollop of ketchup to dip your sausages into!

    A tasty no waste veggie sausage and mash recipe that makes the most of every ingredient

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    5 from 7 votes

    No Waste Veggie Sausage and Mash Recipe

    Delicious veggie sausages accompanied by roasted cauliflower greens, potato skin crisps, potato and cauliflower heart mash.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Burgers and sandwiches
    Cuisine: British
    Diet: Vegetarian
    Author: Emily Leary

    Ingredients

    For the vegetarian sausages

    • 1 medium (1) cauliflower florets roughly chopped – keep the leaves and root!
    • 1 tsp paprika
    • 1 spring onion sliced
    • 1 tbsp ketchup
    • 10 g (0.35 oz) fresh parsley roughly chopped leaves and stalks
    • 100 g (3.53 oz) fresh white breadcrumbs
    • 1 medium free range eggs
    • spray oil

    For the potato and cauliflower root mash

    • 700 g (1.54 lb) potatoes peeled and roughly chopped – keep the peel
    • The root from your cauliflower
    • 3 tbsp salted butter softened
    • 50-100 ml (1.69 floz) whole milk
    • 10 g (0.35 oz) fresh parsley roughly chopped leaves and stalks

    For the potato peel crisps

    • The skins from your potatoes
    • 1 tbsp vegetable oil (canola oil)
    • salt and black pepper

    For the roasted cauliflower greens

    • The leaves from your cauliflower
    • 1 tbsp vegetable oil (canola oil)
    • salt and black pepper

    Instructions

    For the potato peel crisps

    • Put the peel onto a greaseproof tray with the oil, salt and pepper.
    • Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.

    To make the potato and cauliflower root mash

    • Slice the cauliflower into florets, leaves and heart.
    • Pop the potatoes and cauliflower hearts into a large pan, cover with water and boil for 20 minutes until soft.
    • Drain.
    • Pick out the cauliflower hearts, mash the potatoes well, then add the butter, milk, salt and pepper and mash again.
    • Chop the soft, juicy pieces of cauliflower heart and add back into the mash.
    • Add the parsley and mix well.

    To make the roasted cauliflower greens

    • Put the peel onto a greaseproof tray with the oil, salt and pepper.
    • Mix well and pop in the oven while the sausages are baking (see below) for 10-15 minutes until crisp.

    To make the vegetarian sausages

    • Preheat the oven to 220C/430F (200C/390F fan).
    • In a food processor add the cauliflower florets, paprika, and spring onions and blitz to a fine crumb.
    • Add the ketchup, parsley and breadcrumbs and blitz again.
    • Tip the sausage mix into a bowl and stir in the egg.
    • Pick up the mix in 50g lumps and roll into sausage shapes – you should get ten in all.
    • Place the sausages on a greaseproof baking tray.
    • Spray well with oil, roll over and spray again so that they’re coated on all sides.
    • Bake for 25-20 minutes until they’re a deep reddish-golden-brown.
    • Serve the mash, cauliflower greens, sausages, and crisps on to plates!
    • Don’t forget to add a good dollop of ketchup to dip your sausages into!

    Video

    Nutrition

    Calories: 1495kcal | Carbohydrates: 174g | Protein: 42g | Fat: 74g | Saturated Fat: 47g | Cholesterol: 260mg | Sodium: 1391mg | Potassium: 3750mg | Fiber: 25g | Sugar: 15g | Vitamin A: 4410IU | Vitamin C: 160.2mg | Calcium: 535mg | Iron: 30.5mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this no waste vegetarian sausage and mash

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    Comments

      5 from 7 votes (2 ratings without comment)

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    1. WhatLauraLoves says

      November 08, 2017 at 7:23 pm

      These are perfect- I love that they ensure nothing goes to waste! Can't beat a bit of mash either. I'm dairy intolerant and make mine with oat milk- super creamy! xxx

      Reply
    2. melissa major says

      November 06, 2017 at 1:39 pm

      5 stars
      This meal looks super delicious, I will have to try make this recipe as soon as possible

      Reply
    3. Fritha says

      November 05, 2017 at 10:07 pm

      Omg this looks so good Emily! Veggie sausage and mash is one of my faves anyway but this looks x

      Reply
    4. Candice Nikeia says

      November 05, 2017 at 7:36 pm

      Wow! this looks so delicious! I would love to make this for my family! I love the mashed potatoes creations!

      Reply
    5. Dannii says

      November 03, 2017 at 2:47 pm

      5 stars
      We make something very similar, although I call them veggie nuggets. It's a great way to make use of leftovers and kids love them.

      Reply
    6. Linda Hobbis says

      November 03, 2017 at 12:07 pm

      Potato peel crisps - that's a bit of a revelation. I'd never have thought of that. The whole meal looks delicious.

      Reply
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