Vegetarian Sausages with Champ Potatoes and Onion Gravy

50 g PURE SPREAD

400 g RED KIDNEY BEANS (DRAINED & RINSED)

3 tbsp GLUTEN FREE FLOUR

1 ONION (FINELY CHOPPED)

1 CARROT (FINELY CHOPPED)

½ GREEN PEPPER (DESEEDED & CHOPPED)

1 GARLIC CLOVE (PEELED & CHOPPED)

2 tbsp TOMATO PUREE

2 tsp DRIED MIXED HERBS

1 tsp DRIED OREGANO

200 g PACK OF FROZEN RICE (COOKED)

50 g MIXED NUTS (CHOPPED)

SALT & GROUND WHITE PEPPER

CHAMP POTATOES:

50 g PURE SPREAD

900 g POTATOES (WASHED, PEELED & CUBED)

3 tbsp SOYA CREAM

4 SPRING ONIONS (SLICED)

1 LEEK (SLICED)

½ tsp FRESHLY GRATED NUTMEG

BLACK PEPPER TO SEASON

ONION GRAVY:

25 g PURE SPREAD

1 MEDIUM ONION (THINLY SLICED)

1 tbsp RICE FLOUR OR GLUTEN FREE FLOUR

425 ml GLUTEN FREE VEGETABLE STOCK

1 tsp YEAST EXTRACT OR DARK SOYA SAUCE

1 tsp MIXED DRIED HERBS

SALT & GROUND WHITE PEPPER TO SEASON

Sausages:

Melt 25g Pure spread in a saucepan. Stir fry the onion, dried herbs, oregano for 5 minutes, and season to taste.

Add the carrot, green pepper, and tomato puree; cook for a further 5 minutes.

Coarsely chop the beans and rice in a food processor.

Add the cooked onion mixture and chopped nuts and quickly blend. Leave the mixture chunky in texture.

Chill the mixture in the freezer for 15 minutes.

Remove from the freezer and dust work surface with gluten-free flour.

Make 12-14 sausages (use 50g of mixture per sausage). Place on a baking sheet and chill.

To cook, grease the frying pan with the remaining Pure spread and fry the sausage turning frequently for 10-15 minutes until brown.

Drain on kitchen paper and serve hot.

Champ potatoes:

Boil the potatoes for 25 minutes until tender.

Drain and add 25g of Pure spread, soya cream and nutmeg. Mash the potato and season.

Melt 25g of Pure spread over a moderate heat and sauté the leek and onion for 6 minutes. Stir into the mashed potato.

Onion gravy:

Melt the Pure spread in a saucepan. Sautee the onion and leek for 5-10 minutes over a moderate heat.

Season, stir in the flour and cook for 1 minute. Add the stock a little at a time, stirring constantly.

Add yeast extract or soya sauce and heat until the onion gravy thickened. Serve hot.

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Vegetarian Sausages with Champ Potatoes and Onion Gravy