Sweet Potato and sausage bake

Lovers month! Make sure it is one where you continue to Love yourself –just because you took extra care of yourself for most of January – with a dry month or a meat free one …don’t undo all that good by having a blow out in February, try and keep up the good work. Long term effort is what gets results!

‍

‍

Serves 2

‍

Ingredients:

3 x sweet potatoes – flesh cooked 150 – 170g each

150ml almond milk

4 tblps nutritional yeast

4 x sausages of your choice (I used Quorn wild garlic)

1 x red onion sliced

500ml vegetable stock

2 tbsp. coconut aminos

200C

‍

Method:

1. In a pan brown the sausages on all sides.  Set aside.  Cook the onions until they are soft and caramelised.
2. Remove the sweet potato flesh from the skin, mash up a bit with a spoon. Season and add almond milk until it is the same thickness as whipped cream. Stir in the yeast.
3. In a heat proof dish layer the sweet potatoe and onions. Top with the sausages. Bake for 25 minutes.
4. Reduce the stock and aminos until it thickens slightly.

‍

Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

‍