Potatoes with Sausages & Gravy   
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Potatoes with Sausages & Gravy
Rocket Salad with Vegan Cheese

Veggie Viennese Sausage
Red Onion (optional)
Olive Oil (2-3 Table spoons)
Vegan Butter
Fruit Juice
Black Pepper
Stir-Fry Sauce or Maggie Soy Sauce

Vegetarian Bouillons
Maggie Soy Sauce
Starch (cornstarch or others)

Vegan Cheese

  1. Put about 2-3 tablespoons of olive oil in a pan.
  2. Add in some vegan butter into it.
  3. Put in the vegan sausage and let them fry until both sides are golden. Set it aside.
  4. Prepare the gravy, by dissolving some cubes of vegetarian broth in hot water and then add some Maggi.
  5. Add a little starch to thicken it.
  6. Boil some water. Add in a little salt. Cover the pot.
  7. Add in the carrot, boil it a few minutes so that it softens a little bit. Take it out and set it aside.
  8. Use the same water to boil a little potatoes, and then take it out and put it next to the carrot.
  9. Heat up some oil again and then add in the vegan butter. Let it melt.
  10. Add in a little bit of onion and then add in some mushrooms. Fry the mushrooms for a while.
  11. When the onion is browned, add in a little bit of soup from the carrots and potatoes.
  12. Cover the pot a little bit and let it simmer on low heat.
  13. After the mushrooms is cooked a little bit add in a little stir-fry sauce or Maggi.
  14. Put some mushroom seasoning and a little juice to sweeten the taste.
  15. Add in the tomatoes. Stir a little bit on low heat. Not too much stirring otherwise the tomatoes will break.
  16. Add in some salt.
  17. Add in the gravy to thicken it.
  18. Add a touch of black pepper for sharper taste. Optional.
  19. Pour the gravy onto the carrots and the potatoes.
  20. Put a little bit of basilica on top.
  21. Ready to be served with the vagan sausage and the salad with vegan cheese.