Craving a classic, heartwarming British comfort dish made entirely from scratch? This Vegan Bangers and Mash pairs golden walnut and mushroom sausages with velvety garlic mashed potatoes, tender mixed veg and a velvety gravy!
Vegan Bangers and Mash Recipe
If you’re cooking up a comforting weekend dinner, this recipe hits all the right notes. By combining nutrient dense walnuts, sauteed chestnut mushrooms, and umami rich miso, you get a deeply savoury sausage that holds its shape brilliantly when pan seared to crispy perfection.
Sautéing red onion and mushrooms allows their natural moisture to evaporate, concentrating those deep, earthy flavours before blending them into a smooth, dough-like mixture. While the sausages crisp up in the pan, a hot batch of fluffy potatoes is whipped with plant milk, garlic, and olive oil, while a quick whisk of the pan gravy brings everything together effortlessly.
Make it your own! Serve it with a side of steamed tenderstem broccoli, sprinkle with fresh chives or add a dollop of English mustard for an extra kick.
This complete, satisfying meal comes together in around 50 minutes, making it a go-to classic whenever you want ultimate comfort food on a plant-based plate!
Vegan Bangers and Mash with Homemade Gravy
Description
Elevate your comfort food with these homemade plant-based sausages paired with velvety garlic mash, mixed vegetables, and a rich gravy. Packing 23g of plant-based protein and 15g of fiber per serving, this hearty classic brings ultimate satisfaction to your weeknight dinner table or weekly meal prep.
Ingredients
Vegan Sausages
Mash
Gravy
Mixed vegetables
Instructions
Vegan sausages
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Sauté vegetables
Finely dice the red onion and mushrooms (make sure to give the mushrooms a good wash). Sauté them on a medium heat until the onion becomes translucent, the mushrooms have released their water and it has evaporated. This should take roughly 10 minutes.Â
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Blend walnuts
Add the walnuts to a food processor while the vegetables cook. Pulse this until you get a coarse flour and then transfer the walnut crumbs to a mixing bowl. Also add the breadcrumbs and all the spices to this bowl. Then give the food processor a rinse.Â
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Combine the mixture and form the sausages
Add the red onion and mushrooms to the food processor alongside the sun-dried tomatoes and miso paste. Blend this until you get a smooth paste and add it the bowl with the walnut flour and breadcrumbs. Mix all of the ingredients together until you get a dough-like mix. Then form little sausage shapes with the mixture, this gave me 6 small sausages.
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Fry the sausages
Add the sausages to a pan over a high heat in some olive oil until golden and crispy on all sides. 3-4 minutes on each side will do!
Mash
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Peel potatoes and cook
Peel the potatoes and dice them into 2x2cm cubes. Place them in a saucepan with water, bring the pot to a boil over high heat and then reduce the heat to a steady simmer until soft and fluffy (this will take 10-15 minutes). Then drain the potatoes using a colander.Â
You could also add your frozen vegetables to this to cook them at the same time, or you could microwave them. -
Combine mash ingredients
Return the drained potatoes to the saucepan alongside all the other mash ingredients. Use a potato masher to mash the potatoes until creamy and smooth
Gravy
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Combine ingredients
Add all gravy ingredients to a medium saucepan and bring them to a boil
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Whisk continuously
Keep this over a medium-high heat and whisk continuously for a couple of minutes until the gravy thickens. Keep whisking to ensure you get no clumps of flour in your gravy.Â
Assemble!
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Plate up!
Plate the mash, add the sausages on top and pour over the gravy. Optionally top with some chopped chives. If you did not boil the mixed vegetables with the potatoes you can microwave them on a high heat for 3-5 minutes with a splash of water to steam them.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 720kcal
- % Daily Value *
- Total Fat 34g53%
- Saturated Fat 4g20%
- Sodium 712mg30%
- Potassium 643mg19%
- Total Carbohydrate 73g25%
- Dietary Fiber 15g60%
- Sugars 10g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flavour Profile: Sautéing the red onion and chestnut mushrooms thoroughly until all released moisture fully evaporates concentrates their natural umami, giving the sausages a much deeper, meatier bite.
- Perfect Sausage Texture: Blending the cooked mushroom mixture into a smooth paste before folding it through the finely ground walnuts and breadcrumbs creates a cohesive dough that holds its shape easily without falling apart in the pan.
- Searing for Extra Crispness: Searing the shaped bangers in a well-oiled pan over high heat for 3-4 minutes per side ensures a golden, crunchy exterior while keeping the center tender.
- Ultra Creamy Mash: Cutting the potatoes into uniform 2x2cm cubes ensures even cooking, while combining them with plant milk and olive oil gives the mash a silky, luxurious consistency.
- Batch Prep & Reheating: Store the sausages, mashed potatoes, and gravy in separate airtight containers in the fridge for up to 4 days. Reheat the gravy on the stove with a splash of water to loosen it back up to a smooth pour.
- Simple Variations: Swap the mixed frozen vegetables for steamed tenderstem broccoli or garden peas, add a pinch of chili flakes to the sausage mixture for extra heat, or stir a spoonful of mustard directly into the mash.
