100 g Ardo BBQ herb mix 1.5 kg Ardo cauliflower 1.5 kg Ardo half potatoes with skin 20 g Ardo parsley 200 g Ardo fried onion slices 600 ml vegan gravy 100 ml olive oil 100 g vegetable fat
Allergens
Lupin
Preparation
Steam the cauliflower in the steamer to the preferred texture, then fry in the vegetable fat and season with salt, pepper and nutmeg.
Lay the half potato with skin on a baking tray, drizzle with olive oil, BBQ herb mix and salt, mix together and bake in the oven at 180°C for 20 to 25 minutes.
Fry the sausages in a pan.
Add the fried onion slices to the vegan gravy and heat through.
