I’ve spent the past few months living in London, so it’s probably about time for some classic English dishes to make their way onto my blog. My experience with England’s food so far is that they really like to mash things. The Brits also seem to find the word “mushy” appetizing and enjoy side dishes called things like “mushy peas,” which I find quite endearing.
Also, when talking about food, I find myself confused quite a lot even though I speak the same language. It took me an embarrassingly long time to figure out what was meant by courgettes, aubergines, and coriander (zucchini, eggplants, and cilantro). I have also been endlessly delighted by the many silly names for dishes that give almost zero information about what foods are actually in the dish, such as bubble and squeak, jammy dodgers, toad-in-a-hole, rashers, and cottage pie, to name a few.
Bangers & mash is one such dish, but that one is more commonly known in the US (I think). It consists of sausage, mashed potatoes, peas, and if you’re feeling fancy, delicious onion gravy to bring it all together. Apparently the term “bangers” for sausages comes from World War I when, due to meat shortages, sausages were made with such a high water content that they popped loudly under high heat when cooked.
Without further ado, here’s my vegan take on this delicious English comfort food. Obviously, I’ve used a plant-based brand of sausage, of which there are many to choose from these days. (Yay!) I’ve also lightened up the mash a bit with a 50/50 cauliflower potato split, just to squeeze a few more veggies in there. Enjoy!
- 2 plant-based sausages of choice
- frozen peas thawed and warmed
Potato & Cauliflower Mash
- 1/2 lb yukon gold potatoes quartered
- 1/2 of a medium cauliflower broken into large florets
- 1/2 head of roasted garlic
- water or plant-based milk of choice to thin while blending
- salt and pepper
- 2 tbsp vegetable oil or butter
- 2 medium onions peeled and thinly sliced
- 1/2 tsp balsamic vinegar
- 1.5 cups vegetable stock
- 2 tsp cornstarch or arrowroot powder mixed with 1/4 cup of water to make a slurry
- salt and pepper
Roast the Garlic
- Wrap a whole head of garlic in foil and place in a 400°F oven for 45 minutes. You only need about half of it for the mash, but you can save the rest to add to other yummy things.
Make the Gravy
- Meanwhile, heat the oil in a large skillet over medium low heat. Add the onions and cook for about 20 min, or until very softened and caramelized.
- Add the broth. Stir in the starch slurry and balsamic and simmer for a few minutes to thicken. Thin with broth or thicken with more starch as needed. Season with salt and pepper to taste.
Make the Veggie Mash
- Place the potatoes and cauliflower in a large pot with a steamer basket. Pour about an inch of water on the bottom and steam, cover with a lid and steam for 6-10 minutes, until fork tender.
- Remove the roasted garlic cloves from their peels and add them, along with the cooked cauliflower and potatoes, to a food processor.
- Process until smooth, adding milk to reach desired consistency. Salt and pepper, to taste.
Cook the Sausages
- In a skillet, fry up the sausages in a small splash of oil. I use frozen sausages and fry them straight from frozen, no need to thaw them. Make sure they have some space around them and turn occasionally to brown on all sides.
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