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Big BOSH! Bangers & Mash

Big BOSH! Bangers & Mash
Big BOSH! Bangers & Mash

The BEST bangers and mash recipe EVER.

The great thing about this vegan recipe is that you can use your favourite sausages...and there is so many plant based ones to choose from now.

This is one of Em-J (Henry's fiancé)'s favourite dinners of all time. The perfect vegan comfort food recipe to warm the soul, ideal as a TV dinner!

We partnered with Alpro for #plantpower day and created the most true-to-life sausage we’ve ever made! It’s banging! It’ll take a bit of time (perfect for a weekend) but it’s absolutely gorgeous!



For the sausages

  • 2 onions
  • 2 leeks
  • 50ml of red wine
  • 1/2 a bulb of garlic
  • 2 beetroots
  • 4 carrots, peeled and roughly chopped
  • 1 celeriac, peeled and roughly chopped
  • 1 bramley apple, peeled and roughly chopped
  • 2 canes of cannelloni beans, drained
  • 1 250g packet of pre cooked brown basmati rice
  • 200g of vital wheat gluten
  • a large handful of thyme, picked and finely chopped
  • A large handful of rosemary, finely chopped
  • 2 teaspoons of mustard
  • 2 teaspoons of olive oil
  • 1 tablespoon of salt
  • pinch of chilli flakes
  • 1/2 tsp of ground black pepper

For the mashed potatoes

  • 1 kg/2lb 4oz King Edward potatoes (peeled and cut into chunks)
  • 2 tbsp Alpro Almond Unsweetened
  • 60ml/4 tbsp extra virgin olive oil (good quality)
  • Salt
  • Freshly ground black pepper
  • 2-4 teaspoons mustard (optional)


  1. 1.

    For the sausages:

    Preheat the oven to 200℃.

  2. 2.

    Wash the beetroot, place in a small loaf tin, drizzle with 1/2 tsp of olive oil, a pinch of salt and 1 tablespoon of water. Cover with foil and cook for 45- 60 mins until soft. Once cooked remove from the oven and allow to cool, then peel and set aside.

  3. 3.

    Chop the carrots, celeriac and apple to the a similar size,. Leave the cloves of garlic whole and in their skin. place on a baking tray and cook for 20 minutes until soft and slightly caramelised.

  4. 4.

    Place 1 tablespoon of oil in a pan, add the sliced onion and leeks with a pinch of salt, cook over a medium heat, stirring constantly.

    The onions and leeks should start to brown and caramelise, keep stirring, caramelisation will occur on the base of the pan (this is called the fond). when the onions are dark in colour- after 20- 30 minutes. Remove from the pan and set aside. Add the red wine and put back on a medium heat. Use a wooden spoon to scrape the fond from the base of the pan and reduce the wine slightly. Add this to the caramelised onions and leeks.

  5. 5.

    Place the caramelised onion and leeks in a food processor. Add the peeled beetroot, roasted apple. celeriac and carrot. peel the garlic and also add this to the food processor.

  6. 6.

    Add the remaining ingredients, and then pulse until it comes together, forming a dough. Don't over work the dough here, just pule it, it will come together quite quickly, it will look like bright pink bread dough.

  7. 7.

    Cut 16 pieces of foil in to a rectangular shape of approximately 20cm x 15cm. Brush with olive oil.

  8. 8.

    Divide the mixture between the foil pieces, seal tightly at either end by twisting the foil.

  9. 9.

    Place in to a steamer and cook for 60 minutes. Allow to cool completely and then carefully unwrap.

  10. 10.

    To cook the sausages for serving, they can be fried in a pan with a teaspoon of oil for 5 minutes or drizzled with oil and baked in the oven for 20 minutes.

  11. 11.

    For the potatoes:

    Place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little.

  12. 12.

    Use a potato masher to mash the potatoes in the pan.

  13. 13.

    Gradually add the olive oil and almond milk to the potatoes. Season generously with salt and freshly ground black pepper. Add mustard (if using), stirring in one teaspoon at a time, then stop when you are happy with the flavour.