Vegan

Serving Size: 3

Cooking/Prep Time: approx 1.15 hours

INGREDIENTS

1pkt Suzy Spoon’s Sunday Herb Sausages

4 potatoes medium cut in half  

2 onions cut in quarters

4 beetroot cut in half

6 baby carrots

Change up the vegetables if you want, to your favourites Oil to drizzle over veggies

MUSHROOM GRAVY

1/3 of a cup olive oil

1 onion finely diced

1 big field mushroom

2 gloves finely diced garlic 

1 tablespoon Sage chopped finely ½ teaspoon pepper

1 cup flour  

3½ cups vegetable stock liquid

2 tablespoons soy sauce 

SAUSAGES & ROAST VEGGIES WITH MUSHROOM GRAVY

METHOD

Pre heat the oven to 180°C, Wash and prepare your vegetables for roasting. Add your vegetables to a large sized roasting dish. Drizzle some oil over the top and sprinkle with salt and pepper. You can also add a few sprigs of rosemary if you want. Cook vegetables for around 30mins . Add the sausages and cook for a further 20mins or until all are nice  and golden. You can alternatively cook the sausages in a non stick fry pan. Heat some oil in a medium sized pan on medium heat, cook sausages until brown all over.

In a saucepan combine oil and onion Cook on medium heat until onion becomes translucent Add the mushrooms, cook for 10 minutes Add the garlic, sage and pepper cook for 1 minute In a separate bowl or jar mix together the flour, veggie stock and soy sauce. Add it to the mushrooms in the fry pan Stir for 10 minutes until gravy thickens. Serve up the roast veggies and sausages and smother in the mushroom gravy.

 

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Tel: (02) 95579762  |  Email: info@ssvb.com.au

 

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