Vegan Sausage, mash and onion gravy Recipe

Serves 1- 495 Calories

Vegan Sausage, mash and onion gravy

INGREDIENTS:

3 vegan sausages

2 handfuls of cabbage finely sliced

1 medium sweet potato

1 red onion, finely sliced

1 tbsp brown sauce

1 tbsp Massel vegan beef stock

Gravy granules to thicken

Couple of pinches of black pepper

2 saucepans containing 1 pint of water each

METHOD:

Microwave the sweet potato for 8 minutes.

Put oven on full power.

Place pans of water on the stove on full heat.

Place sausages in the oven, even while heating up, for 5 minutes.

In one pan, place red onion, brown sauce and vegan stock, stir and boil for 10 minutes.

Once the sweet potato is cooked, place cabbage in boiling water for 5 minutes.

Slice sweet potato in half and scoop out cooked flesh. Mash with a little black pepper.

Now put sweet potato skins in a pan containing sausages in the oven and cook for 2 minutes on full power.

Add sufficient gravy granules to thicken onion gravy mix and stir.

Drain cabbage and add to mashed sweet potato. Mix until blended together.

Remove sausages and sweet potato skins from the oven and pan.

Place sweet potato mash and cabbage on a plate. Now place sausages over and pour on the onion gravy.

Crisped sweet skins can now stand up in the mash.

Serve.

My Chef Training

I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.

At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.

This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.

Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.

During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.

This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.

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Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks