Vegan bangers and mash

Let’s be honest – vegan bangers and mash is no groundbreaking recipe idea. But sometimes we just need a little inspiration for our own recipes. Or maybe you’re a cooking novice and need a little help. This is one of those recipes that you can make vegan- like I have. Or make them fully carnivore.

Ok, that’s enough of me talking (writing), let’s jump into the recipe.

Ingredients:

This makes 2 portions:

500g potato
4-6 vegan sausages (I used Aldi Plant menu Onion & Rosemary sausages. 4-6 depending how many you fancy)
Vegan butter (about 100 grams)
Seasoning (salt & pepper)
2 x Corn on the cob
Vegan gravy (either ready made or granules)
Salad of your choice (details below on what I made)

Instructions

Prep:

Pre heat your oven to 180C & boil a kettle of water
In an oven proof dish lay out the sausages, add about 30 grams of butter in corners and on top of sausages. Sprinkle with some seasoning and cover with foil. When oven is warm put these in for half the baking time, then remove the foil and pop them back in oven for the other half of recommended baking time.
Peel & cut potatoes in medium sized pieces, rinse them under the tap. Place them in saucepan and pour over the boiling water from the kettle. To make the perfect mash – you want to boil for at least 25mins- depending on the size of the potato pieces. After 25mins- Pearce them with a knife to see how soft they are. You want them to be super soft and fluffy.
In another sauce pan put couple of corn on the cob, pour the boil water over. Boil for 20 minutes until nice & soft.

Finishing touches:

While everything is cooking you can make your salad. I used half a bag of spinach, bean shoots and rocket + 6-8 plum tomatoes (halved) + about 8cm chunk of cucumber chopped in small pieces. Pour about 1tbsp olive oil and lemon juice over. Add a pinch of salt and bit of pepper. And then add a bit of maple or golden syrup. It will give a lovely sweet & sorry taste. It will feel super fresh.
If you’ve opted for gravy granules- this is the time to make your gravy in a jug. Follow instructions on the packaging. If you want it more runny – add more water. Or if you prefer thicker gravy – add bit more granules.
When the corn is ready, for best taste- coat them in a bit of butter. Trust me, it’s good. You can thank me later.
Once you’re happy with the softness of the potatoes – get rid of all the excess water. Put the potatoes back in the sauce pan, add the remaining butter, seasoning and if you have – vegan double cream. Mash it all together. Make sure to taste & add more seasoning if you fancy.
But this time the sausages should be done as well & you’re ready to serve.