Italian Sausage Ragu with Parsnip Mash & Braised Kale
For a bolder night in, choose a more daring dish prepared with Plant-Based Italian Sausage, onion, garlic, and tomato.
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Ingredients
- 2 links Field Roast Italian Garlic & Fennel Plant-Based Sausages, crumbled
- ½ cup veggie stock
- ¼ cup yellow onion
- ½ cup diced tomatoes (can)
- 1 tbsp tomato paste
- 1 tbsp garlic, minced
- ¼ cup carrots, peeled and diced in ¼” pieces
- ¼ cup red wine
- 1 bay leaf
- 4 large leaves red kale on the stem
- ½ pound parsnip, peeled and cut into 1-inch chunks
- 1 pound Yukon gold potato, peeled
- ¼ cup oat milk
- 1/3 cup vegan sour cream
- ¼ cup vegan butter
- 2 tsp sea salt (plus more for boiling potatoes)
- Pinch of white pepper
- ¼ cup olive oil
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