Vegan Bangers and Mash

Studying the culinary scene in the United Kingdom you will not find many meals which are as wholesome, and as easy to cook as this dish. Living in the UK means that for a very considerable portion of the year, the weather you experience is mostly on the colder side and likely a bit damp.

However, this does provide an unquestionable excuse to batten down the hatches and eat some hearty comfort foods. A personal favourite of ours is a plate of vegan bangers and mash. To those of you who are unfamiliar with this pairing of slang culinary words, it can be translated simply as sausages and mashed potatoes. Except, this delicious duo would not be complete without a thorough smothering of gravy.

This is a vegan take on a British pub classic, perfect for a simpler, but by no means less flavoursome alternative to the Sunday roast, and a mouthwatering winter warmer that can still be enjoyed the whole year round.

Let’s start with the ingredients. It’s a short list, of cheap, everyday foods and seasonings that you are going to be able to source all in one place. No niche, headache-inducing multi-store shopping spree is required here. Simple. And don’t worry if you get too many spuds, you can always make some potato cakes, a pot of leek and potato soup or even a fresh potato salad with the leftovers.

Vegan Bangers and Mash Ingredients

500 g King Edward potatoes

6 plant-based sausages

1 red onion

Vegan onion gravy granules (aah! Bisto Best)

Vegan stock cubes (Oxo)

Wholegrain mustard

Red wine vinegar (Aspall)

2 Tbsp vegan margarine

1 Tbsp vegan mayonnaise

Ground Salt and Pepper (to taste)

Vegan Bangers and Mash Recipe

With all the ingredients at hand, it’s time to make yourself one wholesome plant-based dinner. Start by peeling those spuds, and then quarter them so they won’t make you wait so long until they’re all fluffy and ready for mashing. Boil them for about 25 minutes, until they fall straight off a sharp knife if you stab one of the tasty lil fellas. 

While your potatoes are boiling, cook the sausages. We like to grill them, but pan frying works well too. Just after you’ve popped your bangers on, grab that red onion, peel it and slice it up finely. Then get a frying pan and heat it on high, and once it’s nice and hot, pour a little oil on and then throw in and mix up the onion. Do not burn them, don’t crisp them, just let them soften up nicely, and then put them to one side, they’re going to go in your gravy. 

When you have about 10 minutes left on your boil time, and the same for your meat-free sausages, get the kettle on. Save the cup of tea for later though, it’s gravy time. Do what the jar says, Bisto knows best, and we would always recommend going on the thicker side of life with your gravy granule-to-water ratio. For some extra flavour grab one of those stock cubes and add that to your granules (before adding water). Finally add one tablespoon of red wine vinegar, although feel free to adjust to your tastes, and pour in your fried onions and stir up your delicious, velvety onion gravy. 

Drain the potatoes and ready your masher. But first, a top tip. We like to return our potatoes to the pan for mashing, and we keep them on low heat. Low enough so nothing sticks to the bottom, but high enough to burn off some extra water while smashing those spuds smoothly. Mash the potatoes for several minutes before adding any seasoning, and when you’re content that all lumps are gone, add a heaped tablespoon of vegan butter and a dollop of mayo. Then add a couple of heaped teaspoons of whole grain mustard, and a few cracks of salt and pepper. Mash this all together, and freestyle the seasonings here, please feel free to add more or less of something. This is your vegan and simple mustard mashed potato. 

This last step is the most satisfying. Build a mashed potato bowl on your plate, and in the centre of your veggie walled, mustard seed mountain, pour in the onion gravy and rest the bangers on top. Finally, sit yourself down in your favourite eating chair and feast on your home-cooked, vegan, yet simple-to-cook masterpiece. You made being vegan look easy. Enjoy.

VEGAN BANGERS AND MASH

This plant-based version of the hearty and rich-flavoured British classic makes for a great vegan dinner-time dish.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine British, vegan

Servings 2

Ingredients

  

• 500 g King Edward potatoes
• 6 plant-based sausages
• 1 red onion
• 420 ml of water
• 8 heaped tsp of vegan onion gravy granules aah! Bisto Best
• 1 vegan stock cube Oxo
• 1 tsp Red wine vinegar Aspall
• 1 tsp Wholegrain mustard
• 2 Tbsp vegan margarine
• 1 Tbsp vegan mayonnaise
• Ground Salt and Pepper to taste

Instructions

 

• Peel the potatoes and chop them into large chunks
• Boil them in a large pan for around 25 minutes, until they are soft enough to fall off a knife if you pierce them
• While the potatoes are boiling, cook your chosen plant-based sausages according to their instructions and then set them aside
• Peel half and then finely slice the red onion and fry it until soft in a pan with a little oil, avoid browning them
• When the potatoes have 10 minutes left in the pan, boil 420 ml of water and mix within the gravy granules and the correct ratio of your veggie stock too
• Add a teaspoon of vinegar and the fried onion to the gravy, stir and set aside
• Drain the potatoes and return them to the pan you just boiled them in, and over the lowest heat (to steam off some more water for a fluffy finish) start mashing until nearly smooth
• Add the margarine, mayonnaise, mustard and a few cracks of salt and pepper to your taste, and keep mashing until you have a consistency you’re happy with
• Finally, onto a couple of warm plates, scoop out the mashed potato, and make a bowl-like indent in the middle of them, pour in your onion gravy and place the sausages around them

Keyword gravy, onion, potato

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