Quorn sausages with mashed potato and onion gravy

 

For someone who doesn't post that many vegetarian recipes here, I actually love vegetarian food. Well not vegetables per se, but you know the Kerala sadya items are an absolute favourite of mine, but sadly I don't know how to make half of them and the only respite comes from eating at a vegetarian restaurant.

We have something non vegetarian every day and when Ro was with his previous company he used to take lunch whenever possible (read, whenever there was leftover from dinner). The occasional one time, he took something vegetarian and apparently his colleague asked him if everything was fine at home. Ro asked him why he thought so, and this person replies that Ro always had non veg for lunch and since he didn't have any that day, he assumed something was wrong at home. That kinda made me sit back and wonder why we never had vegetarian food at home. So for the next few days after that I struggled, really struggled, to manage with just vegetarian food. Quite difficult I must say when you don't eat Indian food every day. Spinach, mushroom and pasta was consumed in abundance but we soon got bored of that. That's when Quorn came to our rescue.

Here's a little about Quorn. It is made of Mycoprotein, a naturally occurring and high quality form of protein produced using a form of fermentation process and the out come is then used as the base for different food products. You get a variety of products in grocery stores- from ready meals like Quorn lasagne and tikka masala to deli foods like ham style slices, peppered beef style slices and the best, you get Quorn mince, fillets and bacon which you can just adapt to any non veg recipe of yours and have a fabulous meal. If that doesn't convince you, then the fact that it is a much healthier option, should do the trick. Being low fat, low calorie and cholesterol-free Quorn can be termed as one of those 'wonder foods.'

 

I must admit, I was a bit apprehensive about using it in my cooking. But you have to start somewhere right? So I decided to give it a go. I picked up their summer special Quorn Sizzling Bangers and decided on the Sausages and mash with gravy and green peas recipe from the Quorn website (which btw has a tonne of easy recipes and is worth checking out). Cooking is fairly straightforward, with clear cut instructions and the outcome was also fairly decent. I however found a distinct flavour difference as opposed to the husband who said it was good. I mean you would obviously know its not the sausage you are used to, but it could easily pass for one when had with the mash and gravy. I also picked up the Quorn mince after that to make some kheema masala and that I must say was a winner. I guess its the fact that its mince and the masala catches on pretty well, which completely masked the fact that it wasn't meat. So considering all this, I guess it is a good option when you want to impress those finicky vegetarian guests at home. I would however stick to chicken style strips and mince meat as opposed to the ready meals in the future.

Mashed potato (serves two as a side dish)

 

Yukon or Russet potatoes- 350 gms, peeled and quartered

Butter- 1 tbsp (around 15 gms)

Double cream- 2 tbsp

Mature cheddar cheese- 1 tbsp, finely grated (optional)

Milk- 1 tsp (give or take)

Salt and pepper- to taste

Boil water in a sauce pan, season with some salt and throw in the sliced potatoes.

Keeping heat on high, bring the water to a boil once again and then reduce heat and simmer for about 15 to 20 minutes or till a knife can easily break the potato.

Drain the potato properly.

Wipe the same saucepan clean and place it back on medium heat.

Tip in the drained potatoes and toss around a bit just to get rid of any water content. Transfer the warm potatoes into a bowl.

Then into the same sauce pan add the butter.

Once it melts, pour the double cream and warm gently.

Pour on top of the potato, add the cheddar cheese (if using), season with enough salt and pepper and mash either using a masher or a fork..

Add the milk, a little at a time and using a strong spoon mash further till you get a smooth, lump less mix. Don't over do it though.

Serve warm as a side to meat or vegetables or as a topping (Cottage pie, Oven coddled eggs)

Onion gravy (adapted from here)

 

Butter- 2 tsp

Olive oil- 1 tsp

Red onion- 1 large, finely chopped

Sugar- 1/4 tsp

Balsamic vinegar- 3 tbsp

Chicken stock- 300ml (made using half a stock cube)

Plain flour- 1 tbsp

Salt and pepper- to taste

Heat the butter and olive oil in a sauce pan.

Add the onions and some salt and cook on low heat for about 15 to 20 minutes, or till the onions become a darker shade. Stir in between to prevent the onions from sticking to the bottom.

Add the sugar and wait for it to caramelise, about 10 more minutes.

Pour in the vinegar, stir to combine and cook for a few more minutes.

Sprinkle the plain flour over the onions and stir in the chicken stock bit by bit.

Season with enough salt and pepper (after tasting) and bring to a gentle simmer or until the sauce is slightly thick.

Pour into a gravy boat and serve hot.

Notes: Use white onion if you want it a tad less sweet.

Original recipe called for red wine which I substituted with balsamic vinegar

Chicken stock can be replaced with vegetable stock and plain flour with cornflour.

Assembling

 

Cook the Quorn sausages as per instructions. I pan fried it in about a tsp of oil, tossed it around a bit till the sausages were slightly charred on the outside and cooked through. Drained on paper towels.
Place a large dollop of mashed potato on a serving plate and place the sausages on top.
Scatter a spoon full of green peas (I just stir fried in in some butter, seasoned with salt and pepper and some lime juice) and pour the onion gravy on top.
Dig in :)