Supplies
Mash
- 550g Maris Piper potatoes
- 75ml Alpro Oat No Sugars
- 1 teaspoon vegan butter/margarine
- Salt to taste
- Black pepper (optional)
Onion Gravy
- ½ teaspoon olive oil
- ½ teaspoon vegan butter/margarine
- 1 medium white onion, sliced
- Pinch of sugar
- 1 teaspoon plain flour
- 250ml low salt mushroom or vegetable stock (mushroom gives deeper colour)
- 2 sprigs thyme
- 1 teaspoon balsamic vinegar
- Black pepper to taste
- Vegan sausages - any brand x 4 (2 each)
- Peas to serve (approx 50g each)
Steps
Mash
- Peel and quarter the potatoes (large chunks). Place in a large pan of cold water, bring to the boil then reduce heat slightly and cook for 12-15 minutes until the potatoes are knife tender.
- Drain into a colander and cover with a tea towel or plate and allow to steam for 5 minutes.
- In the meantime, gently warm the milk in a saucepan, when you see it starting to bubble at the edges remove from heat. (This will reduce to approx 50ml milk)
- Place the potatoes back into the saucepan you boiled them in (or a bowl), and using an electric whisk on the lowest setting, break the potatoes down into mash!
- Add the vegan butter and the milk and fold in well until combined.
- Add salt to taste and serve.
Onion Gravy
- In a frying pan, gently heat the oil and vegan butter, then add the onions and a pinch of sugar.
- Cook on low heat for 25-30 minutes stirring occasionally, until the onions are golden brown and caramelised.
- Mix in the flour and cook for a minute, then add the stock, vinegar and thyme and increase heat to medium.
- Allow to bubble and reduce until you have a nice gravy consistency, around 5-8 minutes.
- Season with black pepper and serve with the sausage and mash.