Start by peeling and chopping 1 kg of potatoes. Boil in salted water until tender, about 20 minutes. Drain and mash with 50 ml of milk and 25 g of butter until smooth. Season with salt and pepper to taste.

While the potatoes are cooking, heat 1 tablespoon of vegetable oil in a frying pan. Add 8 vegetarian sausages and cook according to package instructions, usually about 10-15 minutes, turning occasionally until evenly browned.

For the gravy, thinly slice 1 large onion. In the same pan used for sausages, add the sliced onion and an additional tablespoon of oil if needed. Cook over medium heat until the onions are caramelized, about 10 minutes. Sprinkle 1 tablespoon of flour over the onions, stir to coat, and cook for another minute. Slowly add 500 ml of vegetable broth, stirring constantly, until the mixture comes to a boil and thickens. Reduce heat and simmer for 5 minutes. Season with salt and pepper.

Peel and slice 2 carrots. In another pan, add a little butter and the sliced carrots. Sauté over medium heat until the carrots are tender and slightly caramelized, about 10 minutes.

Serve the vegetarian sausages over the creamy mashed potatoes, topped with onion gravy and accompanied by the sautéed carrots.