Vegan Bangers and Mash

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Yields: 2 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 30 Mins Total Time: 35 Mins

When I lived in Melbourne, my winter haunt was a basement pub near Flinders Street that had an excellent bangers and mash. When I became vegan ten years ago, I really missed pub grub. These days, there are tons of vegan sausages available so we can have vegan bangers and mash, even at home!

I use my own homemade Gluten-Free Vegan Okara Sausages for this bangers and mash. Store-bought ones are just as good if you don’t have access to okara.

My British husband insists on having mushy peas with his bangers and mash. I personally prefer to have garlic-sauteed mustard greens. Since everyone has their own preferences, I am not going to go into the vegetable side for this dish. We are just gonna talk about the bangers, mash, and gravy.

Now, gravy is super important when you have bangers n mash. My favourite gravy is a simple brown onion gravy, which my husband is donating the recipe for. He also makes a pretty damn good mash, so he is also doing the recipe for the mash.

So really, I didn’t contribute anything at all, haha! Except eating of course. Eating to stay alive is a very large contribution to the world in this horrible 2020 year. Let food make you happy.

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Ingredients

0/13 Ingredients
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  • Mashed Potatoes
  • Onion Gravy

Instructions

0/11 Instructions
    Mashed Potatoes
  • Bring a large pot of water to boil. Add 4 potatoes, cut into large cubes. Boil until potatoes are cooked.
  • Turn off the heat and drain the potatoes back into the pot. Add milk and olive oil to the potatoes. Put it back on the heat.
  • When the milk starts to boil, turn off the heat. Mash. Then beat the mash and mix well. Salt and pepper to taste.
  • Onion Gravy
  • Heat up 2 tbsp of olive oil over medium heat in a non-stick pan. Add the onions. Turn the heat down to low and sweat the onions until they turn translucent.
  • Add garlic and dried herbs and cook for about 2 minutes.
  • Add 1.5 cups of water to the pan and bring to boil.
  • Make a corn starch paste with 1 tbsp of corn starch and room temperature water. Add a couple of drops of dark soy sauce for colour.
  • Slowly add the corn starch mixture, stirring continuously.
  • Turn the heat down to low and cook until desired consistency. Salt and pepper to taste.
  • Bangers
  • Pan-fry or grill defrosted sausages on four sides until browned, lightly charred, and thoroughly cooked.
  • Serve hot with cracked black pepper.

Tags

#okara  #onion  #potato  

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