This evening, I made this stunning & well-flavoured delicate Moroccan inspired dinner! I went to my local Bioplanet shop today & saw these vegan & gluten-free chorizo styled sausages. This is from the brand Wheaty. It is a Danish brand of vegan & sometimes Gluten-Free edible products. These vegan sausages contain no soy in them!!!! I totally fell in love with these beautiful vegan & Gf sausages. They rock & so did this invented dinner. Check it out, people!
Recipe: For 2 persons, with a bit of seconds
** For the oven roasted ras el hanout white & purple carrots:
5 tablespoons of a fruity EVOO
8 grins of finely milled black pepper
1/2 teaspoon of Maldon sea salt flakes & 2 pinches extra
3 teaspoons of ras-el-hanout
1100 gr of peeled white & purple carrots, (weighted when unpeeled), When you peel the purple carrots, you must ware gloves because the red in the carrot goes off on your hands & you don’t want stains, do you??? Each carrot, top & ends cut off & each carrot cut vertically into 3 & then each piece into 2 or 3, all eaqually sized pieces, like this:
** For the sweet potato mash:
5 medium big sweet potatoes, peeled & cut into smaller equally sized chunks
herbamare salt ( This is a vegan & Gluten-Free herb & veggies salt from Dr. A. Vogel )
1/4 teaspoon of ground cinnamon & 1 pinch extra
Maldon sea salt
black pepper, finely milled
a knob or 2 of vegan butter
** For the rest:
4 x Wheaty vegan & GF spiced chorizo styled sausages. One packet = 130 gr, included 2 sausages. I used 2 packets.
some vegan butter
1. Preheat your oven to 200°C ( 400 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature. Now, take a large non-stick oven roasting pan & add carrot pieces, all in one layer in it. Pour the 5 tablespoons of that fruity evoo al over them. Add sea salt flakes & grins of finely milled black pepper. Now, scatter 3 teaspoons of the ras el hanout over the carrot pieces. With clean hands, mingle everything well together so that each piece of carrot is coated with the mix. Wash & dry your hands. Place into the hot oven & roast for about 25 to 30 minutes. Check after 15 minutes & turn carrots around to prevent burning & to evenly roast on all sides. When ready, check with a fork. Turn oven off but keep warm.
2. In the meantime, boil your sweet potatoes with a few dashes of herbamare salt until tender & cooked through. It took me 20 minutes. Drain well & mash. Add a knob or 2 of vegan butter & season with sea salt & finely milled black pepper. Now, add 1/4 teaspoon of ground cinnamon. Mix with a spoon. Taste! You must taste the sweet potatoes & the cinnamon, but not too much. I added an extra pinch. Mix again. Keep warm.
3. Fry your vegan sausages in some vegan butter, on all sides for a few minutes until heated & fried. Now, plate up & enjoy instantly, with a loved one! 🙂 Enjoy, your dinner, my friends!
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Sophies Foodie Files
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