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!
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.
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.
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.
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.
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!
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.
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
Add all gravy ingredients to a medium saucepan and bring them to a boil
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.
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.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
