About the Recipe
So, look, I am not a huge consumer of plant-based products, except when the week is busy, or the weather is too beautiful to be inside cooking - but sometimes adding them to meals, especially comfort food, is, well, necessary. And no, we most certainly do not "miss" meat, dairy, or any animal products, but adding plant-based meats into meals brings a different texture and flavor. So let's dive in...
Ingredients
1 package of Impossible savory sausage
2 red onions, thinly sliced
3 cloves garlic, minced
4 Yukon gold potatoes, diced small
4 cups spinach
2 cups frozen peas
3 tsp of Colemans Mustard (this is a must)
1 tbsp Worcestershire
1 cup veg stock
6 tbsp vegan butter
1 puff pastry (like by Sweet Loren's)
2 tsp EVOO
1 tbsp maple syrup
What you need:
Heavy skillet, like a cast-iron pan
6x8 baking dish
Preparation
Heat oven to 425*
Heat a cast-iron pan (or a heavy, large skillet) over medium-high heat.
Add onion, a pinch of salt, 3 tbsp of butter, and a drizzle of EVOO.
Cook until slightly caramelized.
Add the garlic and the potato.
Cook for about 5 minutes.
Add the sausage, and cook through.
Add the remaining ingredients (spinach, peas, mustard, worcestershire, 3 tbsp butter, veg stock).
Stir to combine and cook for about 15 minutes.
As that cooks, roll out your puff pastry to the size of your dish.
Once the filling is done, carefully add it to your baking dish.
Lay the puff pastry over the filling and lightly score it.
Brush a mixture of maple syrup and EVOO on the pastry (this helps it brown).
Put into the oven for about 30 minutes.
Remove and allow to cool for about 10 minutes.
Serve and enjoy!
