A Tuscan dish that I wasn’t really sure what it’d turn out like: it turned out good! And easy. A great combo.
Ingredients
- 400g vegan sausage (any)
- 250g baby potatoes
- 2 - 3 tbsp nurtitional yeast
- 0.5 tsp oregano
- 4 cloves garlic
- 1 - 2 shallots
- 2.5 - 3 cups water
- 2 beef stock cubes
- 2 bay leaves
- 3 - 5 large handfuls spinach
- 60g cashews + 1 cup water
Method
- Soak your cashews in the water.
- Put all other ingredients (minus spinach) into the slow cooker on high for 3+ hours.
- If desired, you can either slow cook your sausages (for a more hot dog like texture) or fry and add at the end.
- When nearly done, blend the cashews in the water and add, alongside the spinach.
- Cook until it wilts.