Lincolnshire sausages with coleslaw and baked potato

Name: Lincolnshire sausages with coleslaw and baked potato
Prep time: 30 min
Total time: 30 min
Ingredients: 300 g white cabbage (or bag of pre-cut white cabbage); 1 bag of carrot julienne; 4 plant-based sausages (e.g. Vivera Lincolnshire-style sausages); 5 tbsp vegan mayonnaise; 4 tbsp fresh parsley; 2 tbsp tomato ketchup; 2 large low-starch potatoes; vegan crème fraiche; 2 tbsp oil; lemon; chives

Preparation Time: 30 minutes
Total Time: 30 minutes

Ingredients

Servings: 2

300 g

white cabbage or bag of pre-cut white cabbage
1

bag of carrot julienne
4

plant-based sausages e.g. Vivera Lincolnshire-style sausages
5 tbsp

vegan mayonnaise
4 tbsp

fresh parsley
2 tbsp

tomato ketchup
2

large low-starch potatoes
vegan crème fraiche
2 tbsp

oil
lemon
chives

Instructions

Wash the potatoes, dry them well, and cut a cross into them.
Roast the potatoes in the microwave at 600 W for 15 minutes.
Make a dressing for the coleslaw from the mayonnaise, lemon juice, finely chopped parsley and tomato ketchup.
Mix the carrot and cabbage well with the dressing.
Fry the sausages for 11 minutes in a little oil on medium heat.
Cut the potato open lengthwise, and fill generously with the crème fraiche, fresh chopped chives, and pepper and salt from the mill.

Lincolnshire sausages with coleslaw and baked potato

Ingredients

Instructions

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