



I used lots of onion and garlic, thyme, rosemary, a soup pack from the veggie section, a can of rinsed four bean mix, two tins chopped tomatoes, some vegan beef stock powder, some vegan gravy powder, and pepper. I let it simmer away for ages and had it with garlic ciabatta. π₯°
I found them at a new chemist/health food shop, near Woolies metro in Belmont, QLD.
...we still have tradies at our place so it's a good excuse to hide out at my fave vegan spot for a couple of hours.
The painters are painting inside my house so I just live here now. I don't know how to exist as a human when tradies are over.
This is the Four Piece VFC on the lunch menu.
The texture on that sausage! π They make them in-house.
I found a jar of curry paste at IGA by Beerenberg, I didn't know they did that, I had only ever noticed them doing relishes, anyway, grabbed it and it was real yum. I always like to roast the pumpkin first when I make curries, for extra schmickness.
I used Chicken Tonight cacciatore and those new chicken* pieces from Fry's. They were good, maybe some pieces were a little bit firm but that could potentially have been my fault because I might have microwaved them too long to defrost. Lamyong soy chunks are still my first favourite, but I'd still buy these again.
I give them about a 7.5/10. I just want the inside to have just a bit more flavour. But overall, I really liked them. π