Vegetarian and Vegan eating has become something of a thing at the moment (or maybe you are are calling it the more trendy ‘plant-based’ eating?)
I think it can at times be quite challenging. I especially think that trying to adhere to a Vegan diet in particular is more than trying. I therefore welcome each and every attempt by manufacturers to lend a helping hand. Sometimes they get it right and sometimes the results are dire. I was therefore pleased to receive some of the latest HECK ‘sausages’ to trial to see how they matched up to their very popular meat ‘bangers’, burgers and bites which I like and recommend.
We tasted them individually and plainly cooked and then I used one pack for making a recipe that I think is seasonal, bariatric-friendly and economical too. Not too tricky to prepare either or it misses the point.
The sausages got the thumbs up, and to be honest we each in the team had our favourites – I especially liked the Bollywood (no surprises there), and no one disliked or turned their noses up at any of the variations. I think they make a great addition to the breakfast, lunch and supper table, either with veggies and other food or used in a recipe too. I have already earmarked some for using to make some filo sausage rolls for my vegetarian friends this Christmas time.
THE HECK VEGAN/VEGETARIAN SAUSAGE RANGE
The Vegan/Vegetarian Low-Down
Need a smashing sausage or brilliant banger to feed vegetarian visitors or flexitarian friends?
No need for fake meat, Give ‘em HECK! – So say the Yorkshire based sausage and burger company.
After four years in development, HECK is adding a delicious range of plant-based sausages to its line-up.
Made from delicious, wholesome, plant-based ingredients (no fake meat), the range includes four recipes, each gluten-free and suitable for vegetarians and vegans. The full range is available from Asda stores nationwide. Super Greens Sausages and Sweet Fusion Sausages are available from larger Sainsbury’s nationwide. £3 for a pack of six sausages.
Sweet Fusion: fragrant Thai pesto, sweet potato & sticky rice
The Beet Goes On: beetroot, carrot, chilli and horseradish
Super Greens: quinoa, spinach, kale, ginger and mint
Bollywood: cauliflower, green lentils, pulses and seeds, spiced with chilli, ginger, cumin and turmeric
Soya, dairy, wheat and gluten-free, the range is registered with both The Vegetarian Society and The Vegan Society.
We used a pack of the sausages to make a savoury stuffed baked apple dish. We simply mixed the sausages with some onion, herbs, a bit of chutney and used to stuff some cored apples. We used dessert apples (Red Delicious) but you could use cooking apples (like Bramley’s) instead if you prefer – the colour when cooked may be more to your liking. They make a wonderful family supper dish – mashed potatoes, cauliflower or cauli/bean mash (see here and here) would be a good accompaniment (and a bit of gravy if you can muster up the energy to make). The sausages would comfortably fill 4 baking apples but was generous for 4 dessert – the solution? Simply roll the leftovers into small balls and bake alongside the apples for about 30 minutes of the cooking time. If liked the stuffing can have a scoop of unflavoured protein added to the mix to boost the protein level.
SAVOURY BAKED BOLLYWOOD BANGER APPLES
4 dessert/eating or small baking apples
1 x 255 g Heck Bollywood Bangers (6 pack)
2 heaped teaspoons mango chutney
1 tbsp chopped parsley or thyme
½ red onion, chopped
salt and freshly ground black pepper
1 scoop unflavoured protein powder (optional)
a little low-fat butter/spread or low-fat cooking spray or mist to top
- Preheat the oven to 190 C/375 F/gas 5. Core the apples making a reasonably big enough hole to take the stuffing mixture.
- Tear the sausages into pieces and place in a bowl. Add the chutney, parsley or thyme, onion and salt and pepper to taste. Mix together with a fork (or your hands) to make a stuffing. Add a scoop of protein powder at this stage and mix in well if liked.
- Fill each apple hole with the stuffing mixture and place in a baking dish. If there is any stuffing left then divide and shape into small balls and set aside. Dot the tops of the apples with a little butter or low fat spread or spritz with a little low-fat cooking spray or mist.
- Add a little water to the base of the dish to stop any juices from burning the base of the dish and bake in the oven for about 40-50 minutes (this depends on the type and size of the apples) until tender but not fallen. Baste the apples from time to time if you get the opportunity, and add any sausage balls for about 25 minutes of the cooking time alongside the apples.
- Remove from the oven, cover with foil and leave to stand for 5 minutes before serving. Mash of any type (but I like cauliflower mash or cauli/bean mash) is a good accompaniment along with a little gravy if liked.
WLS PORTION: ½-1
V suitable for Vegetarians and Vegans
CALORIES PER PORTION (without protein powder): 213
PROTEIN: 4.8 g
CARBOHYDRATE: 36.7 g
FAT: 4.2 g
Recipe Images copyright © Bariatric Cookery (UK) Ltd