Photo of Vegan sausages with carrot & swede mash by WW

Vegan sausages with carrot & swede mash

Points® value
Total Time
25 min
5 min
20 min
This vegan version of the classic British favourite includes a mixed vegetable mash, which makes a delicious change from potatoes.


Quorn vegan sausage

8 sausage(s), cooked as per pack

Calorie controlled cooking spray

4 spray(s)

Carrots, raw

500 g, chopped


500 g, chopped

Ground Nutmeg

¼ teaspoon(s), level

Agave Syrup

1 tablespoon(s), level, 1 tbsp

Wholegrain Mustard

1 tablespoon(s), level

White Wine Vinegar

1 teaspoon(s)

Vegetable stock cube

1 cube(s), to make 300ml hot stock


2 teaspoon(s), level

Thyme, Fresh

2 sprig(s), 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.