Bangers and Mash

Ingredients

For the mash  

• 3-4 large Maris piper potatoes, peeled and quartered  
• 1 tablespoon nutritional yeast  
• 1 teaspoon dried or fresh chives  
• 1 knob plant-based butter  or margarine 
• 50 ml plant milk, such as oat or soya  
• salt, to taste 

For the gravy   

• 1 white onion, sliced  
• 2 cloves garlic, crushed  
• ½ teaspoon dried thyme  
• ½ teaspoon dried rosemary  
• 1 teaspoon Dijon mustard  
• 1 teaspoon yeast extract  
• 1½ tablespoons cornflour  
• 400 ml water  
• 6 veggie sausages, (e.g. Linda McCartney’s Sausages)  

To serve  

• broccoli, green beans, cabbage, peas or other veg  

Method

Peel and quarter the potatoes and boil them for 15 minutes or until they are soft.   

While the potatoes are boiling, slice the onion and sauté it in a frying pan with a little oil. Add the garlic and herbs and cook until the onions are mostly translucent. Add the Djon mustard, yeast extract, and cornflour then stir.  Add the water and bring to a slow boil, stirring continuously until the gravy thickens to the desired consistency. Add more water, if a thinner gravy is preferred, and season to taste.  

Cook the sausages as per the packet instructions.   

Once the potatoes are cooked, mash them then add the plant-based butter, plant milk, nutritional yeast, chives and a pinch of salt. Mash some more and mix with a wooden spoon.  

Plate up the mash and sausages and serve with steamed vegetables and generous amounts of the onion gravy.