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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!

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
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Course: Dinner
Cuisine: British
Keyword: comfort food, vegan, vegan meat, vegan sausage, vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 915kcal
Author: Holly Gray

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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