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Popular pub food in England has got to be Bangers and Mash. Technically it is just mashed potatoes and sausages but in England pub food is a part of cultural significance. According to Wikipedia.org, Bangers and Mash has been documented as far back as 1919 and especially in WWII when it appeared as a ration food. Sausages began to be called a “banger” since (again, according to wiki) the sausages of the time were made with water and were known to explode quiet easily. Anything significant of a different ethnicity and history really grabs at my heart and I can’t help myself by making my own vegan version at home.

Vegan Bangers and Mash is so easy to make, you will want to make it yourself tonight. Ingredients you will need:

Serves 4

4 vegan sausages, homemade or store brand
4 small-medium potatoes
½ head cauliflower
1 tbsp nutritional yeast
4 tbsp nondairy milk (I used unsweetened almond milk)
2 small zucchini
2 c green peas
Salt and Pepper, optional

1. Prepare the sausages according the package or recipe directions. I like to make sure mine have a nice brown color on the outside before taking them out of the frying pan. Slice each sausage in half lengthwise.

2. Dice the potatoes and cauliflower. Boil until a fork can easily be placed through the potatoes. Drain and rinse well.

3. Mash together the potatoes, cauliflower, yeast and nondairy milk until the consistency you like your mashed potatoes. My husband likes his slightly chunky, so this is how I make ours. If you want a fairly smooth mashed potato mixture, you may need to add a little more nondairy milk to mash.

4. Sliced your zucchini. Place the zucchini slices in a slightly sprayed frying pan on medium to high heat. Sauté until golden brown and warmed all the way through but be careful not to sauté too much that the slices become soggy.

5. Boil the green peas until warmed all the way through.

6. Divide all the food among four plates and serve warm. Enjoy!

Note:  If it’s still BBQ season in your area, go ahead and place the vegan sausages and zucchini on the grill for a nice summer taste.

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