Vegan Sunday Sausage Hash

Winter weekends for me mean chilly afternoons, large log fires and all the best comfort food! Is it even Sunday if your dinner doesn't feature some form of gravy?! For me, gravy always has to be thick, rich and full of flavour. 

This is such a lovely, comforting bowl of winter goodness. With heaps of veg and a flavoursome gravy, it's the perfect Sunday bowl.  

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INGREDIENTS (for 2) 

2 tbsp olive oil

6 vegan sausages

100g gluten free stuffing mix

Half head savoy cabbage

10 sprouts

1 small leek

1 tsp caraway seeds

Juice of half a lemon

1 red onion finely chopped 

8 mushrooms quartered 

500ml vegan bouillon 

1 tsp vegemite (one like this)

2 tsp balsamic vinegar

1/2 tsp rosemary

1/2 tsp sage

2 tsp cornflour

Salt & pepper to season

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Here's How

Add a tablespoon of olive oil to a pan. Throw in the onion and saute over a low heat for 5 - 10 minutes

Add the mushrooms to the pan and cook slowly for a further 5 - 10 minutes.

Add the vegan bouillon and keep stirring. Stir through the balsamic, vegemite & herbs. Keep stirring over a low heat. Then add a teaspoon of cornflour to thicken the gravy (you might have to add two) 

Meanwhile warm a tablespoon of oil in a heavy bottom frying pan. Add the greens and warm over a low heat. Stir through the caraway seeds and squeeze over the juice of half a lemon. Season with salt & pepper

Cook the sausages as per the packet

Make up the stuffing as per the packet. Roll into balls and put in the oven to brown

Add everything to a bowl, pour the hot gravy over it 

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