Occasionally I like to go back to basics at dinnertime, and cook the kind of meals I grew up on, like bangers and mash minus the meat. I like the simplicity if I’m honest, and there’s something comforting about eating mashed potato.
Being intolerant to gluten proves difficult when it comes to finding a meat counterpart as the majority of faux ‘meat’ is made from wheat, not to mention the artificial additives and flavourings, however I may have found my answer in Dee’s Sausages.
Dee’s Sausages are both vegan and gluten free, as well as being high in protein and low in saturated fat. They are made from a selection of natural, unprocessed wholefoods that come together to create a delicious flavour and texture that’s perfect for replacing ‘traditional’ sausages.
The range comes in three flavours – roast garlic and mushroom, leek and onion and traditional – my favourite being leek and onion. I paired mine with a side of sweet potato mash, mixed vegetables and homemade onion gravy. While they partner perfectly with this home cooked comfort, they wouldn’t be out of place in a sandwich, on a barbecue or in a stew.
You can find Dee’s Sausages and other products in her range here.
Serving suggestion: mashed potato, your favourite veggies and homemade onion gravy.
2 small onions (200g)
¼ cup tamari
¼ cup nutritional yeast
2 tbsp. corn flour
1 tbsp. garlic powder
1 ½ cups of water
1. Chop the onions and simmer in a pan with 1 1/2 cups of boiling water
2. Once the onions have softened, add in the additional ingredients
3. Stir well and blend with a hand blender until smooth
4. Pour over your mashed potato and enjoy!