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Vegan bangers and mash

A fresh take on your standard bangers and mash, this recipe includes a vegan mushroom gravy and kale crisps for added texture. Yum.

Serves 2 Total Time 40 mins


For the mushroom gravy

  • 4 shallots, sliced
  • 200g of chestnut mushrooms, sliced
  • 1 tbsp plain flour
  • 200ml veggie stock
  • 1 tbsp olive oil

For the kale crisps

  • 150g kale, roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • Salt and pepper, to taste


  1. Steam the sweet potatoes until soft. Make the gravy in the meantime; add the oil to a pan and once hot, add in the sliced shallots and fry for a few minutes until golden.
  2. Add in the mushrooms and cook for another 10 minutes until they have reduced in size. Add in the plain flour and mix it all together.
  3. Pour in the veggie stock and cook for a few more minutes until the gravy has thickened.
  4. Cook the Meatless Farm Meat-Free Sausages according to the pack instructions.
  5. To make the kale crisps, add all the ingredients into a large bowl and toss well so that the kale gets coated in the oil and seasoning. Spread out the kale on a baking tray covered with parchment paper and bake in the oven at 130°C for 15 minutes.
  6. Add the steamed sweet potatoes to a bowl together with the oat milk, mustard and a generous pinch of salt and pepper and mash until smooth and creamy.
  7. Serve the Meatless Farm sausages with the sweet potato mash, mushroom gravy, kale crisps and cooked tenderstem broccoli.

Shop ‘The Meatless Farm Co.’ range here

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