Devilled Sausages ~ vegan

 6-8 vegan sausages
2 Tbsp neutral oil
2 large onions, halved and thinly sliced
2 cups veg stock
2 Tbsp tomato paste
2 Tbsp fruity chutney or pickle
2 Tbsp dijon mustard
2 Tbsp soft brown sugar
1 tsp white vinegar
1 tsp tamarind sauce
1 tsp soy sauce or tamari
Pinch ground cloves
¼ tsp cayenne pepper, or more to taste
2 tsp thyme leaves
salt and ground black pepper, to taste

Cook in a heavy-based frypan over medium heat or in an oven preheated to 200˚C fanbake until browned all over.

While sausages are cooking, heat oil in a large pot, add onions to the pan and cook over medium-low heat until onions are very soft and starting to brown (12 minutes).

Stir in all remaining ingredients except sausages and simmer gently over low heat for 15 minutes. Add browned sausages and simmer another 10 minutes. Taste and adjust seasonings if necessary. Serve hot.

TIP
You can also make this meal in a slow cooker.

Bibimbap again (vegan)

It is one of my favourite meals. Traditionally it has meat and/or egg too but just like Koreans make it seasonal, I adjust protein and veggies to suit what's available (can include mushrooms, spinach, beansprouts etc, often sauuteed or steamed then drizzled with a little seasame oil). Always have some greens and the hot sauce : 

Gochujang hot sauce for bibimbap

4 tablespoons gochujang (Korean red hot pepper paste)
2 tablespoons sesame oil.
2 tablespoons brown sugar/alternative (or nashi pear, pureed).
1 tablespoon soy sauce.
1 tablespoon water.
2 teaspoons rice vinegar.
2 teaspoons minced garlic (2 cloves)
1 tablespoon toasted sesame seeds (optional)