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)
To make the 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.
To make the 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.