Ingredients
(Served with Linda McCartney's sausages)
- 4 medium potatoes,
- 250gr chest mushrooms
- sea salt,
- black pepper powder
- Black pepper corns
- nutmeg,
- garlic powder,
- 3 tablespoons of nutritional yeast,
- 2 tablespoons of dairy free butter,
- 1 1/2 cups soya milk,
- 1 tablespoon of plain flour,
- 115 gr dairy free cheese - suggested Violife Cheddar
- Olive oil,
- 150 gr asparagus
For the mash:
Boil the potatoes in water and some salt. Drain the water, mash them with: 1-2 tablespoons of butter, drizzle of olive oil, dash of nutmeg, sea salt and pepper and 1 tablespoon of nutritional yeast.
For the mushrooms and asparagus:
In a wok sauté the mushrooms and asparagus in 2 tablespoons of olive oil - season with salt, pepper, garlic powder and hot paprika. Add 3-4 tablespoons of water if you want some spicy sauce on the mushrooms.
For the sauce:
Separately heat the soy milk with 2 tablespoons of nutritional yeast, salt, pepper powder and 15 pepper corns. With a fork always stirring, add 1 tablespoon of flour, the cheese (cut into small pieces) - keep stirring while the sauce thickens and the cheese melts.
Serve the sautéed mushrooms with the mash and pour the cheese sauce over the potatoes. Decorate with dry parsley (optional).
