Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 lbs. small Yukon Gold potatoes, rinsed (and peeled if desired)
- 1 tsp. salt
- 1 tsp. olive oil
- 1 large onion, halved lengthwise and sliced (2 cups)
- 1 tsp. sugar
- 1/2 tsp. dried thyme
- 2 Tbs. all-purpose flour
- 1 1/2 cups vegetable or mushroom broth
- 1/3 cup red wine
- 1 Tbs. soy sauce
- 8-oz. pkg. soy “sausage” links, thawed if frozen, cut into bite-size pieces
- 1 cup low-fat milk or soy milk, heated
- 1 tsp. butter or margarine
- =
Directions
1. Bring large pot of water to a boil. Add potatoes and salt and cook until tender, about 15 minutes.
2. Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, sugar and thyme and cook, stirring often, until onion slices are golden. Stir in flour and cook, stirring, 2 minutes. Stir in broth, wine and soy sauce. Simmer until thickened, stirring continuously. Add “sausage” to gravy and simmer until heated through.
3. Drain and rinse potatoes; mash with potato masher. Add warm milk and butter and whip potatoes with hand mixer until fluffy. Add salt and pepper to taste.
4. Serve mashed potatoes topped with gravy and “sausages.”