cooking Time
0:50
serves
6
preparation Time
1:00

Vegan Bangers and Mash

As summer comes to a close here in Australia, I'm saying a sad farewell to the long days, warm weather and beach walks I've enjoyed these last three months, but all is not lost. With cooler weather comes cozy scarves, hot chocolate (the vegan variety, of course), and hearty, winter meals.

I decided to create my own vegan gravy for the this recipe, and was really happy with how my mushroom based version turned out. It's got a deep flavour and lovely texture, rivaling any non-vegan version you've tried.

My Vegan Bangers and Mash makes for a fantastic winter warmer, with creamy mash, roasted veggies and spicy sausages, made by my favourite vegetarian butcher, Suzy Spoons. Their smoked chilli sausages are so meaty and smokey, and are free of gluten, onion, garlic. They make the perfect addition to this hearty meal, so pick up a packet and start cooking!

Ingredients for the mash

  • 1kg white potatoes, peeled and quartered
  • 2 tbs vegan butter
  • 125ml soy milk
  • Salt, to taste

Ingredients for the gravy

  • 190g brown mushrooms
  • 1 tbs olive oil
  • 1 tbs vegan butter
  • 1 red onion, diced
  • 2 garlic cloves, thinly sliced
  • 500ml boiling water
  • 1 vegan chicken stock cube
  • 1 tbs Italian herbs
  • 1 tbs cornflour

Ingredients for the peas

  • 150g frozen peas

Ingredients for the beans and corn

  • 300g green beans
  • 400g corn on the cob
  • 1 clove garlic, thinly sliced
  • 1 tbs olive oil
  • Salt, to taste 

Ingredients for the sausages

Vegan Sausages
Vegan Bangers and Mash
Vegan Sausages
Vegan Bangers and Mash
Vegetarian Sausages
Vegan Sausages and Mash

 

 

Instructions for the mash

  • Fill a large pot with water and a pinch of salt, and bring to the boil.
  • Add potatoes and cook until soft.
  • Drain the water, then add butter, milk and salt and mash with a fork until as smooth as you like it. 

Instructions for the gravy

  • Place mushrooms, oil, butter, onion and garlic into a large frying pan and cook until mushrooms and onion start to soften. 
  • Meanwhile, combine water and stock cube and leave until stock cube dissolves. 
  • Add stock, herbs and cornflour and mix until well combined.
  • Leave to cook for approximately 20 minutes.
  • Remove from heat and using a handheld mixer blitz until smooth.

Instructions for the peas

  • Steam peas until cooked through.

Instructions for the beans and corn

  • Combine all ingredients in a baking dish and cook at approximately 180 degrees Celsius until cooked through. 

Instructions for the sausages

  • Place sausages onto a baking tray and place in the oven (still at 180 degrees Celsius) for approximately 20 minutes, or until cooked through. 

Instructions for assembly

  • Assemble all components onto a plate and drizzle with gravy. Serve hot.

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