Bangers and Mash -
This simple dish is guaranteed to hit the spot when you’re craving something delicious and comforting!
Serves 2
Prep time: 5 minutes
Cook time: 20 minutes
Ready in 25 minutes
INGREDIENTS
For the mash
3-4 large Maris piper potatoes, peeled and quartered
1 tablespoon nutritional yeast
1 teaspoon dried or fresh chives
1 knob plant-based butter or margarine
50 ml plant milk, such as oat or soya
salt, to taste
For the gravy
1 white onion, sliced
2 cloves garlic, crushed
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon Dijon mustard
1 teaspoon yeast extract
1½ tablespoons cornflour
400 ml water
6 veggie sausages, (e.g. Linda McCartney’s Sausages)
To serve
broccoli, green beans, cabbage, peas or other veg
METHOD
Peel and quarter the potatoes and boil them for 15 minutes or until they are soft.
While the potatoes are boiling, slice the onion and sauté it in a frying pan with a little oil. Add the garlic and herbs and cook until the onions are mostly translucent. Add the Djon mustard, yeast extract, and cornflour then stir. Add the water and bring to a slow boil, stirring continuously until the gravy thickens to the desired consistency. Add more water, if a thinner gravy is preferred, and season to taste.
Cook the sausages as per the packet instructions.
Once the potatoes are cooked, mash them then add the plant-based butter, plant milk, nutritional yeast, chives and a pinch of salt. Mash some more and mix with a wooden spoon.
Plate up the mash and sausages and serve with steamed vegetables and generous amounts of the onion gravy.
For a print-friendly version of this recipe, and to find out more about Meat Free Monday head to: https://meatfreemondays.com/recipes/b...
Additional notes
Recipe and video created for Meat Free Monday by Millie Barker