Pea stroganoff

1. Boil the rice according to the instructions on the package.
2. Peel a squash, grate it and cut it into 1/2 cm thick pieces.
3. Peel and chop the onion. Heat oil in a pan. Brown sausage and onion. Add the tomato puree, crushed tomatoes, Dijon mustard, agave syrup, vegetable broth and stir.
4. Dilute with cream. Season with salt and pepper. Boil for a few minutes. Stir in chopped parsley.
5. Serve with long-grain rice and a green salad.


  • 1 st Peas of Heaven Dinner Sausage
  • 1 Yellow onion
  • Olive oil
  • 2 dl optional vegan cream (alternatively vegan crème fraiche)
  • 3 tablespoons tomato puree
  • 500 g Organic crushed tomatoes
  • 2 teaspoons Dijon mustard
  • 1/2 tbsp Agave syrup
  • 1 pc Organic vegetable broth cube
  • Salt and pepper
  • Chopped parsley
  • Long-grain rice