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.
INGREDIENTS (for 2)
2 tbsp olive oil
6 vegan sausages
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
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