Vegan Brilliant Bangers and Mash

Name: Vegan Brilliant Bangers and Mash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 4 Quorn Brilliant Bangers; 200g frozen peas; For the roasted garlic mash:; 1 bulb of garlic; 500g (approx 3 medium) peeled red skinned potatoes; 25g vegan butter/spread; ½ tsp black pepper (approx. 2.5g); For the red onion gravy:; 2 x red onions; 3/4 tbsp olive oil; ½ tsp black pepper; 15g plain flour; 1 tbsp caramelised onion marmalade/chutney; 1 tbsp wholegrain mustard; ½ vegetable stock cube dissolved in 300ml boiling water

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Plate containing sausages with red onion gravy upon garlic mash and peas alongside a cutlery and an extra side of peas

This comforting classic dish has had a flavour reboot, adding sweet roasted garlic to the mash – a match made in heaven! Our trick for pumping up the onion gravy – caramelised onion marmalade adds depth whilst the mustard adds zing. Perfect for smothering the brilliant bangers in!

Vegan And Vegetarian Traditional British Food Meat Free Sausage Recipes Back to School Recipes Vegan Recipes

Serves 2

55 mins

Easy

652 cals
(Per serving)

Vegan

Made with Quorn Brilliant Bangers - Vegan Sausages

See product See recipes

High in Protein

No Soy

Source of Fibre

Ingredients

4 Quorn Brilliant Bangers
200g frozen peas
For the roasted garlic mash:
1 bulb of garlic
500g (approx 3 medium) peeled red skinned potatoes
25g vegan butter/spread
½ tsp black pepper (approx. 2.5g)
For the red onion gravy:
2 x red onions
3/4 tbsp olive oil
½ tsp black pepper
15g plain flour
1 tbsp caramelised onion marmalade/chutney
1 tbsp wholegrain mustard
½ vegetable stock cube dissolved in 300ml boiling water

Method

Heat the oven to 180 degrees fan. Place the bulb of garlic in a sheet of tin foil and drizzle with a splash of water. Wrap up the garlic in the foil then place in the oven for 30 minutes until softened and slightly caramelised.
Cook the Quorn brilliant bangers according to the cooking instructions.
Peel the potatoes and cut into large 2 inch chunks, place in a pan of water and boil until softened – around 20 minutes. Drain the potatoes and allow to steam dry in the pan for a couple of minutes.
Take the roasted garlic bulb and squeeze out the roasted flesh, adding to the potatoes along with the vegan butter and pepper. Mash together until smooth and season to taste.
Thinly slice the red onions then place in a medium sized pan with the olive oil, salt and pepper on a medium low heat. Cook gently for around 20 minutes, stirring occasionally until the onions are reduced and caramelised.
Stir in the onion marmalade, wholegrain mustard and plain flour and cook for a minute or so then add the vegetable stock. Turn up the heat and keep stirring to make a thick, glossy gravy. Season to taste.
Cook the peas according to the packet instructions.
Serve the bangers with the mash, peas and onion gravy.