'Sausage' And Mashers Recipe - Cooking Index
Serve this accompanied by some steamed spinach with a squeeze of lemon and olive oil.Courses: Main Course, Vegetarian
|2 1/2 lbs||1135g / 40oz||Small Yukon Gold potatoes - rinsed (peeled if desired)|
|1 teaspoon||5ml||Olive oil|
|1 teaspoon||5ml||Onion - halved lengthwise, (large) and sliced - (2 cups)|
|1/2 teaspoon||2.5ml||Dried thyme|
|2 tablespoons||30ml||All-purpose flour|
|1 1/2 cups||355ml||Vegetable or mushroom broth|
|1/3 cup||78ml||Red wine|
|1 tablespoon||15ml||Soy sauce|
|1 cup||237ml||Low-fat milk - heated (or soy milk)|
|1 teaspoon||5ml||Butter or margarine|
Bring large pot of water to a boil. Add potatoes and salt and cook until tender, about 15 minutes.
Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, sugar and thyme and cook, stirring often, until onion slices are golden. Stir in flour and cook, stirring, 2 minutes. Stir in broth, wine and soy sauce. Simmer until thickened, stirring continuously. Add "sausage" to gravy and simmer until heated through.
Drain and rinse potatoes; mash with potato masher. Add warm milk and butter and whip potatoes with hand mixer until fluffy. Add salt and pepper to taste.
Serve mashed potatoes topped with gravy and "sausages."
Per Serving: 387 Cal; 15g Prot; 9g Total Fat (2 Sat. Fat); 63g Carb.; 3mg Chol; 949mg Sod.; 7g Fiber.
"Vegetarian Times, March 2002"
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