Ingredients
Ingredients for 10 servings
- 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
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.
- Add parsley to the potatoes once baked.
Ardo products used in this recipe
