1 pack Garden Gourmet Sensational Sausage or another plant-based equivalent
5 large carrots
2 stalks of white celery
2l vegetable broth
200 g peas
A few springs of dried thyme
Clean the carrots, celery, leek and parsnip and cut them into pieces. Peel and dice the potatoes. Put everything in a large pot. Add the broth to the pot and cook the ingredients with the thyme and bay leaf for 20 to 25 minutes.
During the last 5 minutes of cooking, add the peas. Drain the vegetable broth, remove the thyme and lightly mash everything.
Prepare the sausages in a pan, cut them into pieces and add them to the stew. Season with salt and pepper, finish with the spring onion and mustard.
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