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Vegan sausages with carrot & swede mash

  • SmartPoints value per serving
  • Prep: 5 Mins
  • Cook: 20 Mins
  • Serves: 4
  • Difficulty: Easy

Vegan sausages with carrot & swede mash

Prep: 5 Mins
Cook: 20 Mins
Serves: 4
Difficulty: Easy
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  • 8 sausage(s) Quorn Vegan Cumberland Sausages, Frozen, cooked as per pack
  • 4 spray(s) Calorie controlled cooking spray
  • 500g Carrots, raw, chopped
  • 500g Swede, chopped
  • 1/4 level teaspoons Ground Nutmeg
  • 1 tablespoons Groovy Food Co. Agave Nectar Light Amber & Mild
  • 1 level tablespoons Wholegrain Mustard
  • 1 teaspoons White Wine Vinegar
  • 1 cube(s) Vegetable stock cube(s), to make 300ml hot stock
  • 2 level teaspoons Cornflour
  • 2 sprig(s) Thyme, Fresh, leaves picked and roughly chopped, to serve


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the sausages in a roasting tin, mist with cooking spray and cook for 20 minutes, turning halfway through.
  2. Put the carrot and swede in a large pan of boiling water and cook for 20 minutes or until tender, then drain and mash. Season to taste, then stir in the nutmeg
  3. Meanwhile, whisk the agave syrup, mustard, vinegar and stock together in a small pan and put over a medium heat. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until slightly reduced. Put the cornflour in a small bowl and whisk in a little of the stock until well combined. Stir the mixture into the gravy and cook for 2 minutes until thickened.
  4. Serve the sausages on the mash with the thyme scattered on top and the gravy poured over.

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