Vegan Sausage and Roasted Vegetables with Creamy Polenta
Vegan Sausage and Roasted Vegetables with Creamy Polenta is a comforting and flavourful meal that is perfect for those following a plant based diet.
Servings: 2 people
Calories: 878.09kcal
Ingredients
- 150 g carrots either trimmed if thin, or cut into quarters
- 150 g parsnips
- 3 tablespoon olive oil
- salt and pepper
- 150 g polenta
- 750 ml vegetable stock
- 25 g vegan butter
- 2 tablespoon vegan parmesan
- 4 vegan sausages
- 4 tablespoon vegan pesto
Instructions
- Toss in 1 tablespoon of the olive oil and season with salt and pepper.
- Roast in the oven for 25 - 30 minutes or until tender and caramelised.
- In the meantime, bring the vegetable stock to a large saucepan.
- Add the polenta and whisking continuously for 2 minutes until it begins to thicken.
- Turn the heat down low and cook for 20-25 minutes until the polenta has thickened.
- Once cooked, stir through the vegan butter and vegan parmesan and season with salt and pepper.
- While the vegetables and polenta are cooking, fry the sausages in the remaining tablespoon of olive oil for 15 minutes or until piping hot.
- Once all components are cooked, serve by spooning the creamy polenta onto your plate.
- Top with the vegetables and sausage (sliced) then drizzle over the vegan pesto.
- Serve while piping hot.
Nutrition
Calories: 878.09kcal | Carbohydrates: 95.73g | Protein: 25.45g | Fat: 43.77g | Saturated Fat: 7.91g | Polyunsaturated Fat: 4.96g | Monounsaturated Fat: 19.3g | Trans Fat: 0.06g | Cholesterol: 5.8mg | Sodium: 2851.7mg | Potassium: 632.31mg | Fiber: 9.46g | Sugar: 15.8g | Vitamin A: 14604.61IU | Vitamin C: 17.18mg | Calcium: 160.96mg | Iron: 5.75mg