1.
Shallow fry or grill the vegan sausages, reserve.
2.
Add olive oil to a skillet and fry the potatoes until golden. Reserve.
3.
Add the vegetable bouillon, the water and the cornstarch to a glass, mix to combine, Reserve.
4.
Heat a skillet to medium heat, add olive oil and add the sliced onions. Let them sauté for 3 minutes then add the bay leaves and the garlic. Sauté until onions are golden brown. Add the white wine, the potatoes, salt and pepper and the vegetable cornstarch slurry. Stir for 3 minutes. Turn off the heat and serve it!
