On a cold day not many things beat sausage and mash with onion gravy. This version just happens to be vegetarian. We tried 2 kinds of vegetarian sausage. A Cauldron Foods Lincolnshire and a Linda McCartney sausage. They were both pretty good, much better than I remember veggie sausages being years ago. The texture was similar to a cheaper sausage, quite soft and not meaty textured. The flavour on both was great, the Cauldron ones having a much more herby taste.
Vegetarian onion gravy
- 1 tbsp vegetable oil
- 2 onions sliced into half moons.
- small glass red wine (optional)
- 1 vegetable stock cube
- Knob of butter
- 1 heaped teaspoon plain flour
- Heat the oil on a high heat
- Add the onions and stir, lower the heat to lowest setting, cover and let onions cook until soft. When soft turn up the heat to medium.
- If using, add wine and let it reduce by half.
- Add the stock cube and stir to dissolve. Add the knob of butter and let it melt.
- Add the flour and stir until it is combined.
- Add water a little at a time until you have a good thick gravy. Taste and add more seasoning if required.
As above sausages and mash
Toad in the hole
The sausages we used were very simple to cook, just a little oil on them and bake them in the oven. To get a lump free mash invest in a potato ricer, it really is worth the few pounds they cost. We had ours with a bag of frozen veggies <cooked of course (a real time saver on the days when you are frazzled).