Curried Vegan Sausage & Golden Hash Butty with Mango Chutney Brown Sauce

Vegan

A 1050-calorie Breakfast recipe from MunchInIt. Serves 1. Prep 10 min, cook 15 min.

Ingredients

• 2 vegan sausages (curried flavor)
• 1 large potato (about 200g)
• 1 tbsp olive oil
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 slices wholemeal bread
• 2 tbsp vegan butter
• 2 tbsp mango chutney
• 1 tbsp vegan Worcestershire sauce
• 1/2 tsp chili flakes (optional)

Instructions

1. Prep: Preheat your air fryer to 200°C (390°F). Peel and grate the potato. Squeeze out as much excess liquid as possible from the grated potato using a clean kitchen towel. In a bowl, toss the grated potato with olive oil, turmeric powder, cayenne pepper, salt, and black pepper.
2. Air fry the seasoned potato for 15-20 minutes, flipping halfway through, until golden brown and crispy. This is your hash brown.
3. While the hash brown is cooking, heat a pan on the hob over medium heat. Cook the vegan sausages according to package instructions until browned and heated through. You can also air fry them alongside the hash brown if space allows.
4. Toast the wholemeal bread to your desired crispness.
5. In a small saucepan on the hob, gently warm the vegan butter. Stir in the mango chutney, vegan Worcestershire sauce, and chili flakes (if using). Simmer for 2-3 minutes until slightly thickened. This is your mango chutney brown sauce.
6. Assemble your butty: Spread vegan butter on both slices of toast. Place the crispy hash brown on one slice, top with the cooked vegan sausages, and generously spoon over the warm mango chutney brown sauce. Place the second slice of toast on top.