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A photo of a white speckled ceramic plate topped with vegan sausages, mash and peas. A hand extends out across the white marble table to pour gravy over the mash potato and some sunlit glasses of water sit to the top right of the image

Vegan bangers and mash

Gluten free, grain free option, FODMAP friendly, egg free, nut free, vegan
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Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Servings 4 people

Ingredients
  

For the sausages:

  • 1 batch gluten and grain free vegan sausages (recipe linked in the notes and the body of the post)

For the mash:

  • 1kg starchy potatoes (see body of post)
  • 75g vegan butter
  • Milk, to reach your desired mash consistency (I generally use 1 cup or 250ml)
  • fine salt, to taste

For the gravy:

  • 2 tablespoons nutritional yeast
  • 1 FODMAP friendly vegan beef flavoured stock cube (I used Massell)
  • 1 1/2 cups (375m) boiling water (you can always add more later)
  • 1 1/2 - 2 tablespoons potato starch, depending on how thick you like your gravy
  • 1 teaspoon sage powder
  • 1 teaspoon dried thyme
  • 1/2 - 1 cup (125-250ml) plant based milk, depending on how starch you add and how thick you like your gravy
  • 2 tablespoons gluten free dark soy sauce (or 1-2 tablespoons Tamari, to taste)

For the leek and peas (optional)

  • 1-2 tablespoons olive oil or vegan butter
  • Green parts of 2-3 large leeks, thoroughly washed and finely sliced or mandolined
  • 1/3 cup frozen peas
  • fine salt, to taste
  • Splash of water, as necessary

Instructions
 

To make the sausages:

  • Make the sausages as per the instructions on the recipe page, linked below. I figured it would be too overwhelming to add all the instructions here.

To make the mashed potato:

  • Place the potatoes in a large pot of well salted water over a medium high heat. Boil them until they are absolutely 100% cooked. Just cooked or undercooked potatoes will result in a lumpy or unpleasantly textured mash, so let them fully, absolutely cook.
  • Once the potatoes are cooked, remove them from the water and allow them to steam dry. Use gloved hands or a knife (they will be hot) to peel away just the skin, then use a potato ricer (I'm obsessed!) or a masher to process them completely into mash. Rice the potatoes into a heatproof bowl.
  • Add cubes of the butter and mix as they melt into the potatoes. Next, add the milk gradually, stirring after each incorporation. Continue adding milk until you reach your desired consistency for mash. This will be different for everyone.
  • Finally, season the mash with salt according to your tastes. Don't rush it - season, taste it and add more if need be.
  • Place the heatproof bowl of mash, covered, over a saucepan on a low medium heat. This will keep the mash warm while we finish the other components.

To make the gravy:

  • Pour the boiling water over the stock cube and allow it to disintegrate. Add water conservatively as you can easily adjust the thickness of the gravy later.
  • Put the nutritional yeast in your saucepan and toast for a minute or two until it darkens slightly in colour and smells fragrant. Watch it - it burns very easily. Once toasted, add the oil and whisk to combine.
  • Mix the potato starch and spices together in a small bowl. Add to the warmed oil.
  • Have a whisk at the ready and whisk thoroughly as the starch hits the pan. Cook it briefly until it bubbles a little, then pour the stock into the sauce and whisk until it begins to thicken.
  • Add the milk, a little at a time, and then the dark soy sauce, whisking to combine. Taste and adjust as necessary. Add a little maple syrup if you feel the gravy needs balancing out. Continue cooking until it reaches your desired thickness.

To make the leek and peas:

  • Add the oil or butter to a skillet on a medium heat. Once warmed, add the leeks, peas and a pinch of salt. Stir often and cook until just softened and light green. Add a splash of water at any time if necessary. Once cooked, taste for seasoning.

To bring everything together:

  • Fry the cooked sausages in garlic ghee or oil on a pan that has been very well heated. This helps prevent them sticking to the pan.
  • Give the gravy and the leek and peas another minute over the heat to ensure everything is warm.
  • Divide the mash between four plates and top each with two sausages. Finish with the leek and peas, and allow everyone to pour over their own gravy.
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