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Ultimate Bangers & Mash
Are you a fan of bangers and mash? We are!
There is nothing like a big warming plate of mash potato, peas and some big juicy sausages to make you feel cosy. So of course, we had to rustle up a big tasty vegan bangers and mash recipe for you all.
The great thing about this recipe is you are welcome to use whichever plantbased saussages you like best! A great family vegan dinner idea!
Like this? Get the BOSH! cookbook!
The lovely Sarah from Made in Hackney came into our kitchen to make this amazing Vegan Bangers & Mash.
Ingredients
Eggplant Bacon
- 1 x large aubergine cut into ½ cm thick even strips
- 1/3 cup of soya sauce
- ¼ cup apple cider vinegar
- 2 tablespoons of olive oil + olive oil for frying
- 2 tablespoons of maple syrup
- 2 teaspoons of smoked paprika
- 8 vegan sausages (for wrapping)
Cashew Mustard Mayo
- 1 cup of raw cashew nuts (ideally soaked overnight or at least 4 hours)
- Juice of 1/2 large lemon
- 5 tablespoons oat milk
- 1/2 tablespoon of French mustard
- 1/2 tablespoon of Dijon Mustard
- 1/4 teaspoon of Turmeric
- Pinch of sea salt
Ultimate Mash
- 500 grammes of Maris Piper Potatoes
- 4 tablespoons of oat milk
- 2 teaspoons of Nutritional Yeast
- Finely chopped chives
- Pinch of black pepper
- Pinch of sea salt
Pomegranate Molasses & Red Wine Vinegar Onions
- 1 Large red onion
- 1 tablespoon of Pomegranate Molasses
- 2 tablespoon of red wine vinegar
- Olive oil for frying
Method
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1.
Vegan Pigs in Blankets
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2.
Add all ingredients into a bowl (except aubergine) and stir.
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3.
Place the aubergine strips into the bowl of liquid and leave to marinade for 30mins.
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4.
Lightly cover a frying pan with olive oil on a medium heat.
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5.
Take aubergine strips out and save marinade.
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6.
Cook the aubergine in batches in the frying pan. Cook until aubergine is brown at edges.
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7.
Add marinade and simmer until marinade disappears.
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8.
Repeat until all aubergine strips are done.
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9.
Cook the sausages in the oven as per instructions.
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10.
Take them out the oven 1-2 minutes early and leave to cool slightly until you can handle them.
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11.
Whilst still warm wrap each sausage in an aubergine strip – cutting to size as needed.
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12.
Put back in the oven on a low heat covered in foil while you do the rest.
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13.
Cashew Mustard Mayo
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14.
Put Everything in a Blender and whizz them up into a thick cream
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15.
Ultimate Mash
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16.
Place potatoes in a large saucepan of water and using a medium to high heat bring to the boil.
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17.
Add a pinch of sea salt.
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18.
Cook for 20-25 mins until very tender.
(While the potatoes are cooking you can make the Mayo and the Onions)
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19.
Chop your chives into thin slithers.
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20.
Turn off the heat and empty water from the potato pan.
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21.
Tip the potatoes into a large pan. Add the oat milk, nutritional yeast, pepper, salt and chives.
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22.
Stir with a wooden spoon or mash using a potato masher.
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23.
Sprinkle on top with chives
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24.
Pomegranate Molasses & Red Wine Vinegar Onions
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25.
Coat frying pan thinly with olive oil on a medium heat.
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26.
Add sliced onion to the pan and fry for 1 minute.
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27.
Add the red wine vinegar and pomegranate molasses.
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28.
Continue frying until the onions are slightly brown, a little crispy and have soaked up the liquids.
