Lincolnshire sausages with coleslaw and baked potato

Image: Vivera
  • Preparation Time: 30 minutes
  • Total Time: 30 minutes


Servings: 2
  • 300 g
    white cabbage or bag of pre-cut white cabbage
  • 1
    bag of carrot julienne
  • 4
    plant-based sausages e.g. Vivera Lincolnshire-style sausages
  • 5 tbsp
    vegan mayonnaise
  • 4 tbsp
    fresh parsley
  • 2 tbsp
    tomato ketchup
  • 2
    large low-starch potatoes
  • vegan crème fraiche
  • 2 tbsp
  • lemon
  • chives


  1. Wash the potatoes, dry them well, and cut a cross into them.
  2. Roast the potatoes in the microwave at 600 W for 15 minutes.
  3. Make a dressing for the coleslaw from the mayonnaise, lemon juice, finely chopped parsley and tomato ketchup.
  4. Mix the carrot and cabbage well with the dressing.
  5. Fry the sausages for 11 minutes in a little oil on medium heat.
  6. Cut the potato open lengthwise, and fill generously with the crème fraiche, fresh chopped chives, and pepper and salt from the mill.


Courses: Main Course
Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes
Number ingredients: 5-10 ingredients
Preparation method: Frying, Microwave
Campaigns: VeggieChallenge

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