Lincolnshire sausages with coleslaw and baked potato
- Preparation Time: 30 minutes
- Total Time: 30 minutes
Ingredients
Servings:
2
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300 gwhite cabbage or bag of pre-cut white cabbage
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1bag of carrot julienne
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4plant-based sausages e.g. Vivera Lincolnshire-style sausages
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5 tbspvegan mayonnaise
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4 tbspfresh parsley
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2 tbsptomato ketchup
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2large low-starch potatoes
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vegan crème fraiche
-
2 tbspoil
-
lemon
-
chives
Instructions
-
Wash the potatoes, dry them well, and cut a cross into them.
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Roast the potatoes in the microwave at 600 W for 15 minutes.
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Make a dressing for the coleslaw from the mayonnaise, lemon juice, finely chopped parsley and tomato ketchup.
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Mix the carrot and cabbage well with the dressing.
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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.
