BANGERS AND MASH WITH ONION GRAVY

BANGERS AND MASH WITH ONION GRAVY

Today I have spent many hours correlating information for my college assignment. It was a painfully slow process but I think I made giant steps toward being able to finish this paper within next few days. Phew!

Therefore not many words left in my head ... short post me thinks :) No matter what is happening a person must be fed and nourished and days like these; rain, more rain and intellectual (man! took me a while to spell intellectual) stimulation or should I say exhaustion; one needs comfort food.

To you I present BANGERS AND MASH WITH GRAVY! Vegan style. There are many steps to this recipe but only because you are making the sausages, mash and gravy. Luckily sausages can be made ahead and will look after themselves in the oven quite happily. This will give you time to concentrate on the mash and gravy and maybe even some green veggies on the side. Start cooking onions halfway through the fridge time of the sausages, they do take a long time to become gorgeously soft. I ran out of olives but had an olive puree which worked great.

sausagesandmash

BANGERS AND MASH WITH ONION GRAVY

Serves 4

ingredients
For the bangers (sausages)
130g (1 cup ) of cashews
3 spring onions (scallions)
very large handful of parsley
1 roasted pepper (from a jar is fine)
1 heaped tsp black olive puree (or about 6 kalamata olives)
1 tin cannellini beans, drained
70g (1 cup ) breadcrumbs

For the mash
8 medium potatoes
1 Tbs dairy free spread (I used pure) or 1 Tbs olive oil - can be left out
375ml (1 and 1/2 cups) Kara milk (drinking coconut milk not tinned coconut milk, or any other dairy free milk)
salt to taste

For the gravy
1 extra large onion (the bigger the better)
1 Tbs olive oil
125ml (1/2 cup) Marsala wine
2 cups of veggie stock
1 tsp of ketjup manis or dark soya sauce
2 Tbs water + 1 heaped tsp of corn flour (corn starch)

method
  1. Make the sausages. In a food processor grind the cashew nuts. Some should be very fine some still retain texture. Put into a small bowl and set aside.
  2. In a food processor finely chop the spring onions and parsley.
  3. Add the pepper to the food processor and pulse couple of times.
  4. Add the black olive puree (olives) and beans. Pulse till mixed together but not smooth. You want a texture of a coarse pate.
  5. Put into a large mixing bowl.
  6. Next add the cashews and breadcrumbs. Mix well together.
  7. Shape the mixture into 8 sausages. The mixture is quite sticky, wetting your hands will make the job easier.
  8. Chill in the fridge for at least half an hour.
  9. Preheat the oven to 180C.
  10. Next thinly slice the onion.
  11. In a medium frying pan heat the 1 Tbs of olive oil and start sauteing the onions. On a very low heat cook them until tender and start to caramelise. This will take about 20-30 min, stir occasionally.
  12. Place the sausages on top a greaseproof paper lined baking sheet. Bake for about 20-25 min or until golden brown, turning carefully halfway through.
  13. While the sausages are baking, peel the potatoes and boil till tender. About 15-20 min.
  14. When the onions are tender, raise the heat and add the Marsala wine. Let reduce till nearly all liquid is evaporated and the onions are dark and sticky.
  15. Add the stock, soya sauce and bring to a boil. Reduce the heat and add the cornflour/water paste. Let it thicken.
  16. Drain the potatoes. Mash the potatoes first (you can use a potato ricer). Heat the Kara milk and add together with the dairy free spread into the potatoes. Mash together and season.
  17. Now everything should be ready to serve. Enjoy!
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