Vegan Sausage Rosti
This vegan sausage rosti is simple to make and makes for 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.
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
Notes:
You can switch out the carrots for any root vegetables that you may happen to have or fancy.
In the summer you can serve with some baby spinach, rocket on top and maybe a few cherry tomatoes and a little French dressing on top.
Add some vegan cheese such as feta sprinkled on top for an extra dimension , or indeed anything else you fancy. This recipe is totally adaptable to suit your fridge and cupboard contents!
Nutrition
Calories: 329kcalCarbohydrates: 40gProtein: 13gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 670mgPotassium: 1.051mgFiber: 9gSugar: 6gVitamin A: 7.847IUVitamin C: 59mgCalcium: 71mgIron: 3mg
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