Veg Sausage & Mash

SA Lockdown – Day18
We try and keep to a meat free Monday as much as we can and these plant based Sausages are really the best, and they are gluten free. They also come in two flavours, original and spicy. I made a Cauliflower mash and some Onion gravy to go with it.
This would serve 2 portions.

Ingredients:
1 pack Beyond Sausage

Mash
1 head Cauliflower
¼ cup Coconut Cream
Salt & Pepper to taste

Gravy:
1 large Onion
1 Knorr Vegetable Stock Pot
½ cup Water
1 tbsp Oil

Method:
Mash
1. Wash and cut the Cauliflower.
2. Place the Cauliflower in a pot and add a little salt and water (not too much) and bring to a boil, then turn down the heat to gently boil.

3. Once the Cauliflower is soft enough to mash, drain all the water out and place the pot back on the stove with the heat turned off.
4. Let it sweat for about a minute or so.
5. All the Coconut Cream and using a masher mash the Cauliflower to the desired consistency. You can also use a blender to do this if you want a very smooth mash.
6. Season with Pepper and more Salt if desired.

Gravy
1. Peel and slice the Onion into thick slices.

2. Heat Oil in a pot and add the sliced onion and gently fry until they are translucent in colour.
3. Now add the Water and Stock and gently mix well.
4. Cover the pot and gently cook until the Water has decreased by half.