John Myers
Couscous Pan with Vegan Sausages
The perfect couscous pan with vegan sausages recipe with a picture and simple step-by-step instructions.
- 300 g Couscous
- 375 ml Vegetable broth
- 250 g Vegan sausages
- 500 g Mushrooms
- 4 piece Spring onions fresh
- 1 piece Broccoli
- 100 ml Oat cream
- 1 tbsp Oil
- 200 ml Water
- 0,5 bunch Parsely
- Salt
- Pepper
- Pour the vegetable broth over the couscous in a bowl and let it steep for at least 10 minutes. Then clean and quarter the mushrooms, wash the spring onions and broccoli and cut the vegetables and sausages into small pieces. Then heat the oil in a high pan. When the oil is hot, briefly fry the spring onions with the sausages. Next, add the mushrooms and broccoli and sear everything for 5 minutes. Then add the water and let it simmer for 10 minutes with the pan covered. The whole thing is then simmered again without the lid for 5 minutes so that the water evaporates. When the water has evaporated, put the couscous in the pan and mix everything together. Next, add the oat cream and parsley and finally season with salt and pepper.
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