Veggie Sausages with Yogurt Sauce & Couscous
with roasted vegetables & quick-pickled onion- Milk (including lactose)
- Tarwe
- Gluten
- Soja
- Haver
- Soja
- May contain traces of allergens
- Selderij
- Milk (including lactose)
- Mosterd
- Ei
.
Ingredients
75 g
Sweet potato
150 g
Cauliflower
½ piece
Courgette
½ sachet(s)
Middle Eastern spice mix
½ piece
Red onion
50 g
Organic full-fat yogurt
(Contains: Milk (including lactose))
40 g
Wholewheat couscous
(Contains: Tarwe, Gluten May be present: Soja)
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
3 piece
Little Willies from the Vegetarian Butcher®
(Contains: Soja, Tarwe, Gluten, Haver May be present: Milk (including lactose), Mosterd, Selderij, Ei)
Not included in your delivery
½ teaspoon
Sugar
1 tablespoon
Water
½ tablespoon
White wine vinegar
1 tablespoon
Olive oil
¾ tablespoon
[Plant-based] mayonnaise
90 milliliters
Low sodium vegetable stock
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 220°C.
- Prepare the stock in a pot or saucepan.
- Peel and dice the sweet potato into 2cm chunks.
- Cut the head of the cauliflower into florets and then dice the stem into 2cm chunks.
- Transfer the cauliflower and the sweet potato to a parchment-lined baking sheet.
- Scatter over the Middle Eastern spices and drizzle lightly with olive oil.
- Season with salt and pepper, then toss well to coat.
- Roast for 25 - 30 minutes, then remove from the oven and set aside to cool.
- Slice the onion into thin half-rings (see Tip).
- In a bowl, combine the onion with the white wine vinegar, the sugar and the water (see pantry for amount).
- Add a generous pinch of salt and set aside until serving, stirring occasionally.
Tip: if you don't like raw onion, skip the rest of this step and fry it with the courgette instead.
- Remove the stock from the heat. Add the couscous and then allow to stand for 10 minutes, covered.
- Meanwhile, slice the courgette into crescents.
- Heat a light drizzle of olive oil in a frying pan over high heat.
- Fry the courgette for 4 - 5 minutes, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the sausages for 5 minutes.
- Meanwhile, roughly chop the fresh herbs.
- In a bowl, combine the mayonnaise with the yogurt and the fresh herbs. Season to taste with salt and pepper.
- Drain the onion in the meantime.
- Transfer the roasted vegetables and the courgette to the couscous. Add the extra virgin olive oil and mix well to combine.
- Serve everything on deep plates and top with the yogurt sauce.
- Garnish with the quick-pickled onion.
