Coddle

Coddle





Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

WHAT YOU NEED

• 4 Vegan Brats 
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• 2 Yellow Onions, chopped
• 2 Carrots, peeled & sliced into rounds
• 2 stalks Celery, chopped
• 2 Russet Potatoes, peeled & chopped
• 3 C PC Brand Plant-Based Chickn Broth
• 3/4 C Fresh Parsley, chopped
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. + Sea Salt
• Cracked Pepper

​DIRECTIONS

• Preheat a large, deep skillet on medium and cook the brats according to package directions. Once nice and seared on all sides, transfer the sausages to a plate and return the skillet to the heat.
• Set the heat to about medium and add the butter & EVOO to the skillet along with the pepper flakes & garlic. Let everything sizzle together for about a minute before adding in the onion, carrot, celery, and a good pinch of salt & pep. Stir and cook 5 minutes or so before adding in the russets, half the parsley, and another good pinch of salt and pep. Continue to cook another 3 - 4 minutes before adding the broth and bringing to a boil. 
• Once boiled, add 1/2 tsp. salt, reduce heat to medium low, and cover for 15. Remove cover and continue to simmer 10 - 15 minutes until taters are cooked and liquid has reduced. Now, slice the brats in to 2 - 4 equal sized pieces (depending on size of brat) and place them around the skillet. Cover and let the sausages steam to reheat. Once reheated, stir in the remaining parsley. Taste and adjust salt if desired. 
• Serve on its own or over your favourite grain. Make sure to serve with crusty bread to soak up some of that yummy broth. ENJOY!

HAPPY VEG