Ahhh Bangers and Mash. To a Brit it sounds like home. Now thanks to Beyond Meat it tastes better than the original and you can enjoy it safe in the knowledge that no piggie was harmed.
Generally I try to stay away from processed vegan food, however sometimes it comes in very handy. I have to say I LOVED this meal. In fact I loved it so much I had it for dinner and then I had the leftovers for breakfast the next morning. Its become my new favorite comfort food. YUM.
The gravy is sublime, it’s worth the extra effort. The caramelizing of the onions is of prime importance as they provide a deep delicious sweetness. A little red wine was added because I happened to be enjoying a glass while I was cooking but don’t feel you need to rush out and buy a bottle specially. To provide a depth of flavor and color use the darkest soy sauce you can find, click here for a good one.
For Bangers and Mash to be truly authentic you need:
- a side of peas, preferably mushy
- healthy dollop of Heinz Organic Ketchup, which is indeed vegan, click here for details
- a little mustard to compliment the sausages
On to the Beyond Meat! As I mentioned I’m not a fan of overly processed food but oh my goodness, this does the trick for a once in a while treat! I used these – click here. They’re actually made with pea protein, one sausage provides 16 grams of protein. I fried them up in a skillet, they cook well and browned beautifully.Print
Bangers and Mash
A hearty and delicious treat, vegan comfort food at its best.
For the Gravy:
2 heaping tablespoons vegan butter
1 large yellow onion, peeled and cut into half moons
1/2 teaspoon kosher salt
1 1/2 heaped tablespoons all purpose flour
1 cup unsweetened almond milk
1 1/2 cups best quality vegetable broth
1 tablespoon red wine (optional)
1 heaped teaspoon Dijon mustard
1 teaspoon vegan Worcestershire Sauce
1 teaspoon dark soy sauce
For the Mashed Potatoes:
4–6 large russet or Idaho potatoes, peeled and quartered
1/2 teaspoon kosher salt
2 tablespoons vegan butter
1/4 cup best quality vegetable broth OR unsweetened non dairy milk
1/2 teaspoon freshly ground black pepper
For the “Sausages”
6 Beyond Meat Sausages OR your favorite type of meatless sausage
2 cups frozen peas – cooked
Fresh parsley for garnish
To make the gravy:
Heat the butter in a large saute pan, add the onions, sprinkle with kosher salt and cook on a medium/low heat, stirring occasionally until the onions caramelize. Be patient, this can take up to 25 minutes. Once the onions are beautifully golden, add the 1 1/2 heaped tablespoons all purpose flour, stir well.
Add the unsweetened almond milk and then the vegetable broth a couple of tablespoons at a time, stir well with each addition to avoid lumps. When all the liquid has been incorporated you should have a smooth sauce that will coat the back of a spoon. Add the wine if using, mustard, Worcestershire Sauce and soy sauce. Allow the gravy to simmer away for a few minutes. If the gravy is too thick add a little more broth, if it’s too thin turn up the heat and remove the lid so it reduces.
In the meantime cook the potatoes:
Place the prepared potatoes into a large pot of water, add salt, cover with the lid, bring to the boil, turn down to a simmer and cook until tender when pierced with a knife, about 15-20 minutes. Drain, add the vegan butter, vegetable stock OR non dairy milk and mash, add the freshly ground black pepper and more salt if necessary. Taste, taste, taste, add more butter, milk or salt and pepper to achieve the taste you desire.
To cook the sausages: follow the package directions.
To cook the frozen peas: follow the package directions.
Spoon a bed of mashed potatoes onto a plate, pour over some gravy, top with two “sausages” add a spoon of cooked peas, an extra drizzle of gravy and sprinkle with fresh parsley. Serve with ketchup and mustard. YUM.