Moving Mountains Sausage Burger Roast

Moving Mountains® Ultimate Roast

  • Serves 4
  • Prep Time 15 mins
  • Cook Time 50 mins

Ingredients

  • 4 Moving Mountains® Sausage Burgers
  • 500g new potatoes
  • 300g chickpeas, washed and drained
  • 2 tbsp aquafaba saved
  • 4 carrots
  • 2 tsp coriander seeds, crushed
  • 2 springs rosemary
  • 4 garlic cloves, crushed
  • Olive oil
  • Salt
  • Pepper
  • 150g hazelnuts, roasted, blitzed to crumb texture
  • 1 tsp rapeseed oil
  • 1 brown onion, peeled and finely chopped
  • 4 tbsp dried mushrooms, soaked in 200ml of boiling water
  • 50ml vegan red wine
  • 500g vegetable stock
  • 1 tbsp miso paste

Featuring:

Method

1. Preheat the oven to 200°C / 180°C fan.

2. Bring a large saucepan of salted water to a boil and add the potatoes in. Boil for 10 minutes, drain and tip back into the pan. Dry and lightly crush the potatoes with a masher over low heat.

3. Spread the potatoes out on an oven tray lined with baking parchment. Add the carrots, chickpeas and garlic to the tray and drizzle all with olive oil. Season the carrots with coriander seeds and sprinkle salt and pepper all over the tray.

4. Add the rosemary and put the tray in the oven. Roast for 40 minutes, checking occasionally if the chickpeas is not burning. If it starts looking too dark, remove it from the tray earlier.

5. Brush the sausage burger patties with aquafaba and cover each with the hazelnut crumb. Press the crumb with the palm of your hand, making sure that it sticks to the surface of the patty.

6. Put all the burgers on a small tray lined with baking parchment and roast in the oven for 30 minutes, flipping over the patties halfway through the time.

7. Whilst the vegetables and burgers are in the oven, make the gravy. Fish out the soaked mushrooms and chop them roughly. Save the mushroom water for later.

8. Warm up the oil in a small saucepan over a medium heat. Add the onion and chopped mushrooms. Stir for 2 minutes and add the wine. Let the alcohol evaporate and add the stock and mushroom water. Simmer for 15 mins.

9. Squeeze the garlic from the roast tray into the gravy and blend all until smooth with a hand blender. Stir in the miso paste and season with salt and pepper, if needed.

10. Serve your roast on big dinner plates with spoonfuls of the delicious gravy.