Lincolnshire sausages with coleslaw and baked potato

Votes: 1
Rating: 5
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Image: Vivera



300 gwhite cabbage or bag of pre-cut white cabbage
1 bag of carrot julienne
5 tbspvegan mayonnaise
4 tbspfresh parsley
2 tbsptomato ketchup
2 large low-starch potatoes
vegan crème fraiche
2 tbspoil
  • Prep Time: 30 minutes


  1. 1

    Wash the potatoes, dry them well, and cut a cross into them.

  2. 2

    Roast the potatoes in the microwave at 600 W for 15 minutes.

  3. 3

    Make a dressing for the coleslaw from the mayonnaise, lemon juice, finely chopped parsley and tomato ketchup.

  4. 4

    Mix the carrot and cabbage well with the dressing.

  5. 5

    Fry the sausages for 11 minutes in a little oil on medium heat.

  6. 6

    Cut the potato open lengthwise, and fill generously with the crème fraiche, fresh chopped chives, and pepper and salt from the mill.

Course Main course
Difficulty Level 1 (easy)
Cooking time 15-30 minutes
Number ingredients 5-10 ingredients
Preparation method Frying, Microwave
Campaign VeggieChallenge

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