FOR THE MASH
400 g x 4 butter beans drained
30 ml extra virgin olive oil
2 small garlic cloves roughly chopped
4 sprigs thyme
2 sprigs rosemary
2 packs Beyond Sausage
600 g brussels sprouts plus tops shredded/sliced
2 tsp salt
2 tsp pepper
1 tbsp chive chopped
FOR THE PEAS
200 g frozen peas
1 tbsp chopped parsley
1 garlic clove chopped
1 tsp chopped mint
1 tbsp salt
3 tbsp olive oil
FOR THE GRAVY
330 ml alcohol free stout
2 onions finely sliced
1 tbsp extra virgin olive oil
1 tbsp flour
2 tbsp maple syrup
1 tsp demerara sugar
500 ml vegetable stock
This Recipe Features
Beyond Sausage