Vegan Sausage Rosti
This vegan sausage rosti is simple to make and is an interesting alternative to your classic English vegan breakfast, brunch or midweek supper. Crispy potatoes and golden crunchy onions are combined with plant-based sausages and juicy tomatoes to create a nice twist on a traditional rosti. I like mine with baby spinach, but you can serve this dish with any of your favourite breakfast or dinner ingredients. Try sauteed mushrooms and smashed avocado for brunch, or sauteed greens and gravy for dinner.
Why this recipe is the perfect mid-week meal
A Rosti is a traditional Swiss dish, consistening of mainly potatoes, and pan-fried in a shallow dish. To create the rosti, you coarsely grate the potatoes and pan-fry, or bake in the oven, to create a delicious dish, reminiscent of hash browns.
For this recipe I’ve added in carrots and onions to the grated potatoes for extra fibre, flavour and nutrition. It also features a delicious mustard, olive oil, lemon and chilli flake dressing that infuses the rosti with so much flavour.
The finishing touch of roasted cherry tomatoes, and perfectly browned vegan sausges, makes this not only a super simple, but a total crowd pleaser.
Once you’ve prepped your rosti, you can simply chuck it in the oven, ready for roasting, and enjoy with a topping of spinach, served with a side of lucious gravy. So comforting and so tasty!
What you need
- potatoes
- carrots
- sea salt
- onion
- grainy mustard
- olive oil
- lemon
- red chilli flakes
- vegan sausages (choose soy or gluten free vegan sausages for GFO/SFO)
- baby spinach or rocket
- cherry tomatoes
Substitutions or ingredient notes:
Substitutions or ingredient notes:Potatoes: As they’re very high in water content, you need to make sure that you’re squeezing asn much liquid out of these as possible. After grating, allow them to drain, and then use a tea towel to get all remaining liquid out.
Carrots: These are great to add in if you have children who don’t love vegetables. They won’t taste them! You can also swap these for courgettes, red peppers or parsnips.
Vegan sausages: I love the array of vegan sausages available in the supermarkets these days. My favourites are from Sainsbury’s, This Isn’t and Richmond.
Food processor: If you have a food processor, save yourself some hassle and use the grater attachment to grate the potatoes and carrots super easily!
Red chilli flakes: If you aren’t a fan of spice, these can easily be left out of the recipe for a more mild dish.
How to make vegan sausage rosti
Start by preheating the oven to 180°C/350°F. Now, mix the potatoes, carrots and sea salt together and leave for 5 to 10 minutes in a colander to drain.
While you wait for the liquid to drain from the carrots and potato, mix the mustard, lemon juice, and olive oil with a little pinch of salt and black pepper in a medium bowl and set aside.
Now it’s time to brown the sausages for 5 minutes in a hot frying pan with a little oil. My favourite vegan sausages are Richmond, Sainsbury’s or This Isn’t.
Transfer the potato and carrot mix into a clean tea towel and squeeze thoroughly to get rid of the excess liquid. Add to a bowl and grate in some black pepper. Now add the onions, mustard, olive oil, lemon zest and chilli flakes.
Mix together and scatter all over the base of a shallow gratin dish, making sure it’s spread out evenly. Wedge the sausages and cherry tomatoes evenly in the rosti, spray with a little oil and roast for about 45 minutes until golden and crispy.
Remove from the oven and serve with some baby spinach on top and tasty onion gravy poured all over. If you’re having this for breakfast try sauteed mushrooms and avocado. Enjoy!
Store in an airtight container in the fridge.
Fancy more comforting vegan recipes?
- Autumn Goulash with Herby Dumplings
- Butternut Squash and Mushroom Pie
- Roasted Tomato Soup
- Winter Vegetable Puff Pastry Turnover
Did you make this vegan sausage rosti recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and hasthtag it #MadeleineOlivia.
Vegan Sausage Rosti
Ingredients
- 600 g potatoes (grated (no need to peel))
- 2 large carrots (peeled (peeled if not organic) and grated )
- 1 tsp sea salt
- 1 large onion (roughly chopped )
- 1 tsp grainy mustard
- 1 tbsp olive oil
- ½ lemon (zest and juice )
- 1 tsp red chilli flakes (optional )
- 6 vegan sausages
- olive oil (a spray or drizzle )
- 100 g baby spinach or rocket
- 12 cherry tomatoes
Instructions
- Preheat your oven to 180°C/350°F.
- Mix the potatoes, carrots and sea salt together. Leave for 5 to 10 minutes in a colander to drain.
- Meanwhile, mix the mustard, lemon juice, chilli flakes and the olive oil with a little pinch of salt and black pepper in a medium bowl. Set aside.
- Brown the sausages for 5 minutes in a hot frying pan with a little oil.
- Squeeze the potato and carrot mix in a tea towel thoroughly to get rid of all the excess liquid. Add the potatoes and carrots to a bowl. Grate in some black pepper and then add the onions with the mustard, olive oil, lemon zest and chilli flakes mix you made earlier.
- Mix everything together well, and distribute over the base of a shallow gratin dish. Make sure it’s spread out evenly.
- Wedge the cooked sausages and cherry tomatoes evenly in the rosti, drizzle with a little oil, and roast for 45 minutes until golden and crispy.
- I like to serve this with some baby spinach on top, and tasty onion gravy poured all over. Delicious!
Video
Notes
Nutrition
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One comment
Enny
Absolutely delicious. Thank you very much for the recipe