Vegetarian  Bangers & Mash

Simply is the theme and this is pretty simple and yet very satisfying.

For me personally Bangers and Mash was a staple growing up; especially during the winter months and for my wife this was even more true, something just lights up in her when her eyes fall upon a dish, a kind of knowing that everything is going to be ok now this is on the menu.😋

Crossing over from a meat to vegetarian to a vegan version many years ago was in many respects easy and others challenging, however for a large part of the transition I never really ate veg burgers and sausages the meat version was too intertwined into my DNA, however time changes everything and this winter I and my wife have become rather fond of the Vegan Bangers & Mash.

Interestingly whilst in the cue to buy my Good Life French Bean and Spinach sausages the couple behind me were discussing how human DNA & animal residues have been found in vege sausages, they continued to compare this to the finding of horse meat in certain meat products on the market. This topic is one of the battles of the modern world – Trust, when someone else is preparing the food I’m about to eat I have to place my trust in them and unfortunately on occasion that trust will be broken, that’s life, I’m still happy to eat veg sausages.

Ingredients – Mash

  • 2 Potatoes
  • 2 Parsnips
  • 1 Carrott 
  • Dried herb de Provence – a pinch
  • Almond Milk
  • Pinch sea salt

Ingredients – Vegetables

  • Garden Peas
  • 2 Kale leaves
  • 1/4 of a big Leek
  • 4 broccoli florets
  • 4 button mushrooms

Ingredients 

  • The Good Life French Bean & Spinach Sausages
  • Mint Sauce
  • Mushroom Stock Cube (Kalo)

Method

Real simple, boil the water for the mash, whilst it’s coming to the boil peel and cut the mash ingredients, once boiling add the mash ingredients and return to simmer. Bring a second pan of water to the boil, whilst coming to the boil place the sausages in the oven on a low/medium heat and prepare the vegetables, once the water is boiling add the vegetables and return to simmer (steaming is a great idea, but I went for the boil and simmer option).

Now it should work like clockwork, once your vegetables are in and simmering grab a bowl and pop the stock cube in, it helps to have a sieve on hand for the bits when it comes to pouring your gravy over your meal, now the mash should be ready to well; mash. Drain of the water add the herbs and almond milk and away you go, check your sausages they may need more heat at this point.

Serve your mash onto your plates. Take the vegetables of the heat and drain some off the water into your mushroom gravy and discard the rest, stir your gravy until the stock cube becomes one with the water. 2 tsps of mint sauce added to the vegetables, stir in and then serve alongside your mash, pour over your gravy and your almost groovy; sorry couldn’t help myself😀. 

Take the sausages out, place on top of your mash, mine seemed to make a V which could be for Vegan, but I was not attempting to make a statement, anyway back to the food.

It’s ready for you to sit down and enjoy.

Matt

The Yoga Health Coach

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