Vegan Sausages, Veggie Mash with Mushroom Gravy.

This is such a comfort meal totally vegan and totally tasty. I have included both recipes for the mash and for the gravy, my absolute easy vegan sausages are the Linda McCartney Sausages

These recipes will easily serve 4 people (1 pack of sausages have 6 I use 2 p/p) I really hope you enjoy this as much as I do. Serve it up with your favourite veg, mine is broccoli and peas.

check out the mash notes, if you have any left over you can easily make them into veggie mash pancakes which are so tasty, you can enjoy them for you next meal or impress friends for breakfast.

Love Sarah

xoxo

Cheesy Nutritious Mash

This isn't just simple mash, there are so many tatsy flavours 5 different veggies crammed within.
Course Main Course

Ingredients
  

  • 320 g sweet potato chopped into 2cm sqaures
  • 3 parsnips sliced
  • 450 g New Potato chopped into 2cm sqaures
  • 1 Large Carrot sliced
  • 1 tsp garlic granules
  • 1 tsp salt
  • 1/3 cup Nutritional Yeast
  • 3 spring onions sliced
  • 1/4 cup almond milk
  • 1 tbsp vegan butter
  • 1 large handful spinach

Instructions
 

  • Add the potatoes, parsnips, carrot to a pan with water. cook until soft (15 mins roughly) once soft drain the water and then add the ingredients back to the pan. mash with a potato masher, then add in all the other ingredients. The spinach will wilt down with the heat and all you need to do is keep stiring with a spoon until everything is combined. Good to serve up.

Notes

The great thing about this mash is that it can be stored in the fridge for up to 2/3 days, and if you want to create something new the following day with any left overs, using a little flour use your hands to mould the mash into little pancakes, fry on medium heat in a little oil, 3 minutes each side and serve…easy peasy veggie pancakes.
 
veggie pancakes
Keyword bangersandmash, mashpotoato, plantbasedmash, veganeating, veganfood, veganmash

Mushroom Gravy Baby

This deep, rich gravy is so good, and vegan.
Course Main Course, Side Dish

Equipment

  • non stick pan
  • whisk
  • spatula
  • blender

Ingredients
  

  • 3 garlic cloves minced
  • 1 red onion chopped finely
  • 250 g chesnut mushrooms sliced
  • 500 ml Vegetable Stock
  • 2 tbsp tamari
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tbsp nutrional yeast
  • 2 tbsp corn flour
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • add the minced garlic and chopped onion to a non stick pan with oil, cook for 3 mins then add in the mushrooms, thyme, rosemary, salt and pepper, tamari and if the mixture starts to stick add a splash of water. Allow to cook down 1 minute allowing the mushrooms to absorb the tamari then add in the stock, nutrional yeast and corn flour, whisk togther until the flour in absorbed and there are no lumps. Allow to cook down on low heat for 10 mins.
    You can serve as it is, or blend, i like to go half way, basically i take half of the mixture, blend it up then add it back and mix together and serve up.
Keyword mushroomgravy, plantbased, vegangravy

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