Tofu & Kidney Bean Sausages with Carrot & Butternut Squash Mash and Edamame Beans


Serves 4 | Prep time: 20 mins Recommended age of child: from one year Freeze time: unsuitable for freezing


Sausages l 150g/5½oz firm tofu, crumbled l 4 tbsp kidney beans (from a can, flavoured


with chilli sauce if possible) l 1 clove garlic, crushed l 100g/3oz wholemeal bread crumbs l 1 tsp wholegrain mustard l 1 tsp mixed herbs l 2 tbsp olive oil


Mash l 600g/1lb 4oz carrots, peeled and sliced l ½ medium butternut squash, peeled


and cubed l Dash of soya milk l 1-2 tbsp vegan margarine (eg Pure) or


olive oil l Pepper l 250g/9oz edamame beans


1 Place the tofu and kidney beans in a large mixing bowl and press down on them repeatedly with a potato masher so they begin to break down together as a paste. 2 Add all the remaining sausage ingredients, mixing in thoroughly with a wooden spoon.


44 Vegetarian and Vegan Mother and Baby Guide


3 Divide the mixture into eight pieces, and then roll each out on a chopping board into individual sausages. Put on a plate, cover and put in the fridge while you prepare the mash. 4 For the mash, place the carrots and butternut squash in a large pan of slightly salted water, bring to the boil, then turn down and simmer for 20 mins until very soft. After 10 mins, cook the edamame beans according to the packet instructions.


5 Meanwhile, fry the sausages in the oil, on a medium heat, for 10 mins, turning regularly. 6 To bring the meal together, drain the carrot and butternut squash, tip it back into the pan and mix in the soya milk, margarine and seasoning. Mash. 7 Serve immediately with the sausages and low-salt vegetarian gravy, if desired.


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