Make cauliflower mash

1. Cut cauliflower into florets and steam until soft, about 10 minutes.
2. Let steamed cauliflower cool down a bit, then transfer to food processor or high speed blender and puree until smooth. If using blender, use a tamper to assist with the pureeing process.
3. Stir in melted butter and a sprinkle of salt and pepper. Taste and add more salt and pepper according to your preference.

Make gravy

1. Thinly slice onion.
2. Melt vegan butter in a non-stick saucepan over medium-low heat. Add sliced onion and cook until very soft and caramelized, about 15 minutes.
3. Add flour and stir to coat onions, and continue cooking and stirring for 2 minutes.
4. Drizzle in 1/4 of the vegetable stock slowly, stirring continuously while doing so, until you have a smooth, thick slurry. You can then add the rest of the vegetable stock and stir to combine.
5. Add the rest of the ingredients and stir to combine. Continue cooking and stirring for 2-3 minutes or until desired thickness. Taste and add more black pepper if needed. Thin out the gravy with a splash of water if it's become too thick. Remove from heat and set aside.

Cook sausages and peas

1. Heat up a non-stick skillet over medium heat and cook sausages according to instructions on package. You can use a little bit of oil if you want, but I did not because this meal is already quite high in fat.
2. Remove sausages from heat.
3. Add green peas to skillet and cook over medium heat for 1-2 minutes. Add a splash of water if needed.
4. Serve sausages and peas with cauliflower mash and onion gravy. Garnish with some chopped parsley. Enjoy!