Spicy Vegan Sausages

Name: Spicy Vegan Sausages with Cowboy Beans and Mash
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Potatoes; 15 Grams of Fresh chives; 1 Tsp of Salt; 1 Tbsp of Olive oil; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 1 Pieces of Carrot; 400 Grams of Pinto beans; 1 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 200 Grams of Tomato passata; 40 Grams of Barbecue sauce; 15 ML of White balsamic vinegar; 5 Grams of Brown sugar; 1 Pieces of Vegetable stock cube; 150 ML of Water

with Cowboy Beans and Mash

Cowboy beans are native to the southwestern United States and commonly feature pinto beans.

Cals 309 · Prot 11 · Carbs 67 · Fat 1

Vegan

35 min

Cowboy beans are native to the southwestern United States and commonly feature pinto beans.

Cals 309 · Prot 11 · Carbs 67 · Fat 1

Vegan

Ingredients

Mash

Potatoes

600 Grams

Fresh chives

15 Grams

Salt

1 Tsp

Olive oil

1 Tbsp

Cowboy Beans

Red onion

1 Piece

Garlic cloves

2 Pieces

Carrot

1 Piece

Pinto beans

400 Grams

Olive oil

1 Tbsp

Smoked paprika powder

2 Grams

Tomato passata

200 Grams

Barbecue sauce 11*13*

40 Grams

White balsamic vinegar 14*

15 ML

Brown sugar

5 Grams

Vegetable stock cube 15*

0.5 Pieces

Water

150 ML

Allergens

*11 Gluten, *13 Mustard, *14 Sulphur Dioxide, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1298 / 309
Fats (g)	1.3
of which saturated (g)	0
Carbohydrates (g)	67
of which sugars (g)	24.6
Fibers (g)	12.9
Proteins (g)	10.8
Salt (g)	1.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and chop the potatoes. Peel and finely chop the onion, garlic and carrot. Drain and rinse the pinto beans. Using sharp scissors, snip the chorizo out of its plastic skins.

2 Boil potatoes

Boil the potatoes in salted water for 15 min until soft. Drain once soft.

3 Fry

Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chorizo and fry for 2 min until crispy. Add the onion and carrot. Fry for 5 min until soft. Once soft, add the garlic and smoked paprika and fry for 1 min further.

4 Simmer

Add the tomato passata, barbecue sauce, vinegar, sugar, stock cube and water. Simmer for 5 min. Meanwhile, finely chop the chives.

5 Mash

Once ready, return the drained potatoes to the pot along with the olive oil. Mash until smooth. Chop the chives and add them to the mash. Season generously with salt. Keep warm.