Prep Time: 10 minutes
Cook Time: 25 minutes
I think probably my favourite type of comfort food is this good old classic, bangers and mash with onion gravy, especially in this prolonged winter spell that we are currently having in Britain. This is a very warming, cheering and satisfying dish and easy to make. This is one of those dishes which is very easily veganised, by using meat-free sausages (I use the Linda McCartney ones most often, which are delicious, vegan and only cost £1 for a packet of 6. I am pretty sure that is cheaper than the average packet of traditional meat sausages!) I particularly love this with onion gravy, although I must admit, I cheat and don’t make the gravy completely from scratch. This method is quicker and just as tasty. I also like to save on washing the dishes afterwards as well as cooking time, so I cook the sausages in the same pan as the gravy, and it helps to marinade them with the flavour too. (but it is up to you, if you want to do them separately). This is perfect served with steamed green beans, or as in my picture, peas and sweetcorn.
Preparation and cooking time: about 40 minutes
Ingredients (serves 1)
- 2 vegan sausages (or more, depending on size)
For the mash:
- 1 large potato (of the fluffy type, suitable for mashing)
- Around 2 tbsp plant milk, such as rice or oatmilk
- 1-2 tbsp vegan margarine e.g. Vitalite
- Salt and white pepper
- Black pepper (optional)
For the gravy:
- 1 vegetable stock cube or 1 Bouillon block
- 1 clove garlic, crushed
- Half of 1 large onion, diced
- 1 tablespoon vegetable oil
- Around half a pint of water
1) Peel the potato, chop into pieces and boil in salted water until soft, about 20-25 minutes.
2) Whilst potato is cooking, crush the garlic and chop the onion and fry gently in a saucepan until soft, around 5 minutes.
3) Put sausages into same pan as garlic and onion, and fry for about 2-3 minutes until lightly browned.
4) Make up vegetable stock according to packet instructions (usually around ½ pint of boiling water to one cube).Stir well to make sure stock cube is thoroughly dissolved.
5) When stock is ready, add it to the pot with the sausages and onions/garlic, bring to the boil briefly, then simmer. It should thicken up after a few minutes.
6) When potato is cooked, using a potato masher or a fork, mash it well. Whilst warm, stir in vegan margarine, 2 tbsp of the plant milk, and salt and pepper (Not too much seasoning needed,as there is a lot in the gravy).
8)Serve sausages and mash on plate with gravy poured over, and other veg of your choice.
Enjoy, let me know what you think! Your votes and comments are much appreciated.
*Image courtesy Flickr creative commons.