Ingredients
Protein
- 6 x vegetarian sausages (Aldi ones are great)
Produce
- 1 Apple, cored, peeled, sliced thinly
- 1 clove Garlic, minced
- 1 Onion, peeled, halved, sliced thinly
- 3 sprigs Thyme, Fresh (1 tsp dried)
- 400g can Tomatoes, diced
Gravy Base
- 1 tsp beef flavoured stock powder
- 250ml water
- 1 tbsp Mustard (1/2 - 1 tsp dried)
- 1 tsp Soy sauce, Dark
- 2 tbsp Worcestershire sauce, vegan
Seasoning
- 1/4 tsp Cayenne pepper
- 1 tsp Cornstarch/cornflour
- 3/4 tsp Paprika, Smoked
- 1 Salt & black pepper
- 1 Tbsp canola oil (for cooking sausages & onions)
Optional
- 1/4 - 1/2 cup cashew, raw, soaked in hot water 10 minutes and blended until smooth.
- 1-2 tsp lemon juice to sour the cashew cream
Instructions
Prepare the fillings
- Cook the sausages until they are browned on all sides and set aside to cool.
- Peel and cut onions and apples, Once cool cut sausages in half lengthways and then diagonally into long thin half moon shapes.
- If using, soak the cashews in equal parts hot water for 10 minutes in a blender cup while the sausages brown. Optionally add lemon juice to cashews. Blend until very smooth, set aside.
Cooking
- Heat a pan with some canola oil, cook at medium high to brown the onions. Turn the heat down to medium low and add Garlic, thyme, mustard, cayenne, paprika, salt and pepper. Stir to combine.
- Add the beef stock powder, water, soy, Worcestershire and canned tomatoes. If the tomato pieces are too big squish them with a kitchen utensil.
- Add the sausages and apple slices and simmer for 10 minutes.
- Prepare a cornstarch slurry by adding a little cold water to dissolve the starch and set aside.
- When the apple pieces are soft and the sauce has permeated the sausages, add the cornstarch slurry and stir while simmering to thicken slightly. Taste test the mixture.
- Add as little or as much cashew cream as desired and serve with your choice of rice, pasta, potato or white bean mash, alternative starch. You can also enjoy this as a chunky soup if you dice the other ingredients rather than slicing them and thin with water, stock, soy milk or cashew cream.
Notes
- So, I choose to slice my sausages because 1) vegan sausages can take it, and 2) It guarantees a more even spread of ingredients, if more guests suddenly turn up without any allergies I can always add a side of peas or other greens in minutes and double the people I can feed without someone winding up without a sausage at the sausage-fest.
- If you are going to try this as a soup consider adding some small soup pasta or some canned white beans for added nutrition.
- I fell in love with devilled sausages during my dukan diet phrase... short lived, but whatever... I tended to go overboard with mustard and chilli, because I love both... but it meant sour cream was not only encouraged by the diet but required by my guests. Regardless of what other animal products I choose not to consume, I can no longer eat dairy of any kind without... its gross.
- The result of my modifications then and now is a delightfully creamy, lusciously tasty, relatively healthy dish. Vegan sausages have very little to no fat and have a decent protein content, We tend to eat this either on a seasoned white bean mash or as a creamy soup with beans included... Nutrition!
- I make my own vegan Worcestershire sauce, and I make it GF and fish free for my family friendly fridge supplies, so considering that, all I need to do is choose the right soy sauce and supporting starch for the occasion and its good to go. For my NONG and Low FODMAP friends, I can always make this without onion and use cabbage instead, same process, very similar results :) garlic is so minor you can omit it if it bothers you.