Vegan bangers and mash
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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
Ingredients
- 4 Meatless Farm Meat-Free Sausages
- 2 sweet potatoes, peeled and chopped
- 1 tbsp oat milk
- 1 tsp Dijon mustard
- Salt and pepper, to taste
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
Instructions
- 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.
- 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.
- Pour in the veggie stock and cook for a few more minutes until the gravy has thickened.
- Cook the Meatless Farm Meat-Free Sausages according to the pack instructions.
- 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.
- 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.
- Serve the Meatless Farm sausages with the sweet potato mash, mushroom gravy, kale crisps and cooked tenderstem broccoli.
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