Bangers and Mash

Bangers and Mash ~

For our plant-based version of this British classic, mustard-infused mashed potatoes are topped with vegan Bratwurst sausages and smothered in homemade onion gravy.

Serve with a side of Green Peas and dinner is done!

Ingredients for Bangers and Mash

• 8 links vegan bratwurst sausage

For the potatoes:

• 3 pounds potatoes, cubed
• 1/4 cup vegan butter
• 1/4 cup oat milk
• 2 teaspoons mustard powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

For the gravy:

• 1 1/2 tablespoons vegan butter
• 1 cup yellow onion, chopped
• 3 cups vegan beef-style broth
• 1 cup red wine
• 1 tablespoon cornstarch
• 1/4 teaspoon ground black pepper

Optional:

• 1/4 cup scallions, for garnish

How to Make Bangers and Mash

For the sausages:

STEP ONE: Preheat the oven to 200°F.

STEP TWO: Cook the bratwurst sausages according to package directions. Once they are fully cooked, transfer the sausages to an oven-safe dish and set them in the oven to keep warm.

For the mashed potatoes:

STEP THREE: Place the cubed potatoes in a large saucepan and cover with 1-inch of water. Over medium-high heat, bring the potatoes to a gentle boil.

STEP FOUR: Cook the potatoes until they are fork-tender, about 12 minutes. Drain in a colander then return the potatoes to the saucepan.

STEP FIVE: Add 1/4 cup butter, milk, mustard powder, salt, and 1 teaspoon black pepper. Mash until the potatoes have reached your desired level of consistency. Cover and set aside.

For the onion gravy:

STEP SIX: Into a medium saucepan over medium-high heat, add the remaining 1 1/2 tablespoons of butter. When the butter is melted, add the onions. Cook for about 6 minutes, or until onions are just beginning to brown.

STEP SEVEN: Stir in the beef-style broth and red wine. Bring to a boil then allow the mixture to continue boiling for about 20 minutes, until the volume is reduced by half.

STEP EIGHT: Remove from heat then whisk in the cornstarch and remaining 1/4 teaspoon of black pepper. Adjust seasoning to taste then allow the gravy to stand for 5 minutes, until thickened.

To serve:

STEP NINE: Spoon equal portions of mashed potatoes onto each serving plate. Layer sausages over the mashed potatoes. Ladle the gravy over the sausages and potatoes. Garnish with a sprinkling of scallions, if using, then serve hot.

More Vegan Sausage Recipes You’ll Love!

• Vegan Italian Sausage Burgers
• Vegan Sausage and Sauerkraut Stuffed Potatoes
• Vegan Chicken and Chorizo Paella
• Vegan Sausage and Cheddar Stuffed Mini Peppers
• Vegan Sausage and Mushroom Pasta Bake

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Bangers and Mash

A plant-based remake of the British classic with vegan bratwurst sausages, mustard-infused mashed potatoes, and onion gravy!

5 from 18 votes

Print Pin Rate

Course: Dinner

Cuisine: British

Keyword: comfort food, vegan, vegan meat, vegan sausage, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 915kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 8 links vegan bratwurst sausage

For the potatoes:

• 3 pounds potatoes cubed
• 1/4 cup vegan butter
• 1/4 cup oat milk
• 2 teaspoons mustard powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

For the gravy:

• 1 1/2 tablespoons vegan butter
• 1 cup yellow onion chopped
• 3 cups vegan beef-style broth
• 1 cup red wine
• 1 tablespoon cornstarch
• 1/4 teaspoon ground black pepper

Optional:

• 1/4 cup scallions chopped, for garnish

Instructions

For the sausages:

• Preheat the oven to 200°F.
• Cook the bratwurst sausages according to package directions. Once they are fully cooked, transfer the sausages to an oven-safe dish and set them in the oven to keep warm.

For the mashed potatoes:

• Place the cubed potatoes in a large saucepan and cover with 1-inch of water. Over medium-high heat, bring the potatoes to a gentle boil.
• Cook the potatoes until they are fork-tender, about 12 minutes. Drain in a colander then return the potatoes to the saucepan.
• Add 1/4 cup butter, milk, mustard powder, salt, and 1 teaspoon black pepper. Mash until the potatoes have reached your desired level of consistency. Cover and set aside.

For the onion gravy:

• Into a medium saucepan over medium-high heat, add the remaining 1 1/2 tablespoons of butter. When the butter is melted, add the onions. Cook for about 6 minutes, or until onions are just beginning to brown.
• Stir in the beef-style broth and red wine. Bring to a boil then allow the mixture to continue boiling for about 20 minutes, until the volume is reduced by half.
• Remove from heat then whisk in the cornstarch and remaining 1/4 teaspoon of black pepper. Adjust seasoning to taste then allow the gravy to stand for 5 minutes, until thickened.

To serve:

• Spoon equal portions of mashed potatoes onto each serving plate. Layer sausages over the mashed potatoes. Ladle the gravy over the sausages and potatoes. Garnish with a sprinkling of scallions, if using, then serve hot.

Nutrition

Calories: 915kcal | Carbohydrates: 75g | Protein: 26g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 2561mg | Potassium: 2072mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1229IU | Vitamin C: 71mg | Calcium: 124mg | Iron: 4mg

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