Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep ingredients
Slice the vegansausages. Peel and finely chop the brown onion. Clean the mushrooms with kitchen paper (don't wash). Slice the mushrooms. Peel the potatoes and chop them into bite-size cubes.
2 Boil potatoes
Add the potatoes to a pan of boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft.
3 Start stroganoff
Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onion and mushrooms, and fry with a pinch of salt for 7-8 min. Add the vegansausages and sprinkle with the all purpose flour. Add the tomato paste, mustard and soysauce. Stir for 1 min.
Add the measuredwater, crumbled stockcube, soycream and a generous grind of blackpepper. Bring to a simmer and cook over a low heat, stirring occasionally, for 5-7 min or until the sauce has reduced and thickened to your desired consistency.
5 Boil green beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min or until tender. Drain once cooked.
6 Make mash
Drain the soft potatoes and return them to the pan with the olive oil and salt (see tips for fussy eaters). Mash with a potato masher until smooth. Check the seasoning. Divide the mash among plates and ladle the stroganoff over the top. Serve the greenbeans to the side.