Tender carrots, parsnips, leek and potatoes simmered with thyme, lightly mashed with Dijon mustard and topped with browned vegan sausage and green onions.
20m prep · 45m cook · 2 servings
Ingredients Instructions
1 pack Garden Gourmet Sensational Sausage 5 whole Carrots 2 stalks Celery 1 whole Leek 2 whole Parsnips 4 whole Potatoes 8 cups Vegetable Broth 7 oz Peas 1 tsp Dried Thyme 1 whole Bay Leaf 1 tbsp Vegetable Oil 1 tbsp Dijon Mustard ½ tsp Salt ¼ tsp Black Pepper 2 whole Green Onions
Instructions 1 Peel the carrots and parsnips and cut into 1-inch pieces. Slice the celery. Halve the leek lengthwise, rinse out any grit and slice it. Peel the potatoes and cut into 1-inch dice. Thinly slice the green onions and set aside. 2 Put the carrots, celery, leek, parsnips and potatoes in a large pot. Add the vegetable broth, dried thyme and bay leaf. Bring to a boil over high heat (about 10 minutes), then reduce to a steady simmer and cook 20 to 25 minutes, until the potatoes and parsnips are tender enough that a knife slides through with no resistance. 3 While the vegetables simmer, heat the oil in a skillet over medium heat. Cook the vegan sausages 8 to 10 minutes, turning often, until browned on all sides and hot through. Cut them into bite-size pieces. 4 During the last 5 minutes of the vegetables' cooking time, add the peas and cook until bright green and tender. 5 Set a colander over a large bowl and drain the vegetables, reserving 1 cup of the cooking broth (the rest can be saved for soup). Remove and discard the bay leaf. Return the vegetables to the pot and mash lightly with a potato masher, leaving some chunks. Add reserved broth a splash at a time until you have a thick, creamy, spoonable mash. 6 Stir in the Dijon mustard, 1/2 tsp salt and the black pepper. Taste and add more salt if needed. Fold in the sausage pieces, top with the green onions and serve hot. Estimated nutrition (per serving) Calories 930 kcal
Protein 40g
Carbs 151g
Fat 19g
Fiber 29g
Sodium 5080mg
Sugar 35g
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