Vegetarian sausage and mash with onion gravy – recipe
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).