Vegan bangers & mash and vegan gravy - from scratch
Bangers and mash are a typical British classic everyone lives. In the cold season it's a staple food as it's super comforting and delicious. So I created a vegan version that's high in protein, natural ingredients and so full of flavour that even a meat eater will happily devour them. And it's also super easy to make and I didn't use hard to come by ingredients like wheat gluten. I got all ingredients from my local supermarket.
Let me know in the comments below how you liked my vegan bangers and mash recipe.
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What could be better in the cold season than the British classic bangers and mash - especially when it's vegan. I personally prefer not to eat some of the vegan supermarket sausages as they contain too much gluten and don't always agree with me. So this version is very easy on your tummy but still comes with all the flavour. You will love it!
You can also serve the sausages on their own at parties for example.Make sure you keep them quite small as they will hold together better.
If you make them in a griddle pan then you will get those nice burn marks. But any pan will do.
I tried to keep the ingredients as natural as possible. But you can also use vegan butter instead of olive oil for an even smoother taster.
Ingredients (4 portions):
Vegan sausages - 12 to 15 small sausages:
Step 1 ingredients:
- 100g walnuts
Step 2 ingredients:
- 1 red onion
- 250g closed cup white mushrooms
- 5 sun-dried tomatoes in oil
- 1 tbsp miso passte
Step 3 ingredients:
- 75g breadcrumbs (normal or gluten-free)
- 1 tsp smoked paprika powder
- 1 tsp garlic granules
- 1 tsp sage
- 1 tsp celery salt
- Pepper to taste
Vegan potato mash ingredients:
- 1kg potatoes
- 3/4 cups plant-based milk
- 1 tsp salt
- 1/2 tsp garlic powder
- 3-4 tbsp olive oil
- 3/4 - 1 cup of soy milk
Vegan gravy ingredients:
- 4-5 tbsp olive oil
- 1/2 finely chopped onion
- 1/4 cup flour
- 1 1/4 cup water
- 4 tsp soy sauce (unsweetened)
- 1/2 tsp garlic powder
- Black pepper to taste
Vegan potato mash method:
Peel 1kg potatoes and cook.
Mash together with all other potato mash ingredients until it becomes nicely smooth.
Vegan sausages method:
Add 100g of walnuts into a food processor until you get a coarse flour. Transfer to a large bowl and clean the food processor.
Then chop up 1 red onion and 250g closed cup white mushrooms. Sauté the onion in oil until softened and then add the mushrooms and cook both until the liquid has evaporated and it becomes a sticky mass. Add both to the food processor together with 5 sun-dried tomatoes in oil and 1 tbsp miso paste. Process until it becomes smooth. Add it to the bowl with the walnut flour.
Add all other ingredients from step 3 into the bowl as well and mix together until you get a sticky dough-like mix. Form balls with your hands and then roll them out on a wooden board to create small sausage shapes. I didn't count the exact amount of sausages this dough will make but I reckon it was around 12 - 15. Don't make the sausages too big as they might fall apart.
Add some oil to a pan or griddle pan and fry them on high heat until they are nice and crispy on all sides.
Vegan gravy method:
Heat up 4-5 tbsp olive oil in a pan and then add 1/2 very finely chopped onion. Sauté until the onion has softened. Then add 1/4 cup of flour and brown slightly. Add the rest of the ingredients and heat up until you reach the desired consistency.
Plate the mash first, then add the sausages and pour the gravy on top. Garnish with some chives. Enjoy!
And if you like wholesome vegan comfort food then also try my delicious and super quick and easy vegan nut roast.