I’ve decided to make vegan versions of well-loved British foods for the next few weeks, and Bangers and Mash is a well-known and loved British dish.
We will use Beyond’s Plant-Based Sausages for this specific recipe, but you can use any brand from Light Life to Fairfield for these. It’s relatively easy to make this recipe as it only contains creamy mash potatoes with a pan-fried sausage or two on top and some mouth-watering onion gravy.
This easy and filling dish is also budget-friendly and an excellent choice for a weeknight meal if you have kids.
To Make The Onion Gravy
Melt some butter in a large saucepan. Add onions and cover with a lid. You’ll be simmering these for about 10 minutes or until soft.
Add sugar and the balsamic vinegar, still well, and cover with the lid. Cooking for an additional 5 minutes. After, add the vegan beef broth and gently boil for 5 minutes, uncovered.
Mix the arrowroot powder and the cold water to form a thin paste, pour about a tablespoon of hot gravy into the starch mixture and mix thoroughly. Pour it back into the onion gravy.
Raise the heat to ‘high’ and boil for 10 minutes or until the gravy is thickened—season with salt to taste.
To Make The “Mash”
Cut your potatoes into bite sizes, bring to a boil, then reduce to a simmer. Cook until the potatoes are done, about 10 minutes. Drain.
Finish the mash by placing the plant milk and vegan butter in the pot, turn the heat onto low and melt the butter. Start mashing away! You can use a potato masher, or you can use a hand mixer for more whipped mash.
To Make The Vegan “Bangers” Sausages
Heat some butter in a large non-stick pan, add the Beyond Sausages and fry until golden brown on all sides. That’ll take about 10 minutes.
To plate, spoon the mash onto your dishes. Place two vegan sausages and pour the onion gravy over the food, add your peas, and serve warm. Cheers!
Vegan Bangers & Mash
Ingredients
- 2 tbsp vegan butter
- 1 yellow onion
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 2 cups Not-Beef vegan stock cubes
- 2 tsp arrowroot powder
- 4 tsp cold water
- 2 pounds potatoes, cubed and quartered
- 6 tbsp oat milk
- 4 tbsp vegan butter
- 1 package of Beyond Sausages
- 1 cup frozen peas
Instructions
- Melt some butter in a large saucepan. Add onions and cover with a lid. You'll be simmering these for about 10 minutes or until soft.Add sugar and the balsamic vinegar, still well, and cover with the lid. Cooking for an additional 5 minutes. After, add the vegan beef broth and gently boil for 5 minutes, uncovered.Mix the arrowroot powder and the cold water to form a thin paste, pour about a tablespoon of hot gravy into the starch mixture and mix thoroughly. Pour it back into the onion gravy.Raise the heat to 'high' and boil for 10 minutes or until the gravy is thickened—season with salt to taste.
- Cut your potatoes into bite sizes, bring to a boil, then reduce to a simmer. Cook until the potatoes are done, about 10 minutes. Drain.Finish the mash by placing the plant milk and 2 taplespoons of vegan butter in the pot, turn the heat onto low and melt the butter. Start mashing away! You can use a potato masher, or you can use a hand mixer for more whipped mash.
- Heat the remaining butter in a large non-stick pan, add the Beyond Sausages and fry until golden brown on all sides. That'll take about 10 minutes.To plate, spoon the mash onto your dishes. Place two vegan sausages ontop and pour the onion gravy over the food, add your peas, and serve warm. Cheers!
This looks so yummy! You can get such cool meat substitutes these days, and this sausage looks really good <3
LackaDaisy
This looks delicious and it seems easy to make. This is great for when you want dinner in a hurry!
This looks absolutely delicious!!
Make Life Marvelous
I’m happy you think so! It’s super simple to make too, so it’s perfect for a quick and easy dinner 🙂
I made this tonight and it was amazing! My husband had to have seconds. This is the first time in a long time where I didn’t have leftovers. I’ll definitely make it again.