Avant-Garde Vegan chef Gaz Oakley shares his easy recipe for a traditional, tasty Welsh classic, Glamorgan Sausages. From VisitWales.com
Chef: ianlisle
This is one of my go-to side dishes whenever I go to an Indian restaurant. It is a variation of saag paneer, using mushrooms instead of cheese. If you prefer a smoother texture, you can purée the spinach with the onion mixture along with a bit of water and add the mushrooms only at the end to reheat them. If you swap out the yogurt for almond greek style yogurt, it's fine for people with dairy or soy allergies too. From Mon Food Blog.
