Finely dice carrots and onions, and sweat in a little oil until softened.
Remove half from the pan, then add garlic puree, bay leaves and thyme leaves.
Mix the gravy granules with 600ml boiling water and add to the vegetables.
In a frying pan, seal the mock lamb in a little oil for 2-3 minutes until well coloured, then add to the gravy mix and bring to the boil.
Peel and finely slice the potatoes and gently cook in the dairy free spread until golden and crisp.
Alternatively, place the mock lamb in a pot and top with potatoes and cook in the oven.
With the remaining cooked vegetables, add finely sliced cabbage and 50ml water.
Season the cabbage and cook until it is tender, but still green.
Serve as shown
Mock lamb may contain traces of Peanut and Sesame
Suitable for: Vegan, Dairy free
Allergens: Cereal Gluten, Soya, Sulphur Dioxide/Sulphites