Lincolnshire sausages with coleslaw and baked potato
|300 g||white cabbage or bag of pre-cut white cabbage|
|1||bag of carrot julienne|
|5 tbsp||vegan mayonnaise|
|4 tbsp||fresh parsley|
|2 tbsp||tomato ketchup|
|2||large low-starch potatoes|
|vegan crème fraiche|
- Prep Time: 30 minutes
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.
|Difficulty||Level 1 (easy)|
|Cooking time||15-30 minutes|
|Number ingredients||5-10 ingredients|
|Preparation method||Frying, Microwave|