Bangers and mash has always and will always be a classic comfort food. The perfect evening meal for this time of year and it’s so quick and easy to make.
We’re constantly looking at the products in the vegan section of the supermarket to get inspiration at home and shake up our meal times. The Linda McCartney range of foods is one of our favourites and we always have these sausages in the freezer for evenings when we don’t want anything fussy, but bangers and mash will hit the spot.
Gravy-wise, we love the original Bisto gravy as it contains no animal products, so is a really great, easy and quick gravy that goes with everything. We always have a pot in the cupboard for whenever we need it!
Even though this is posh bangers and mash, it’s still super quick and easy but tastes amazing and can be made on a big or small scale depending on how many you’re feeding. Also, with Christmas coming up, the red cabbage is a perfect side to go with the big Christmas dinner. A recipe stolen from my mum, it’s delicious!
Ingredients for the red cabbage
1 chopped red cabbage
1 medium glass of red wine
25g plant butter
Ingredients for the mash
2 medium white potatoes
1 medium sweet potato
25g plant butter
Vegan sausages (as many as you need per person)
Method for the red cabbage
- Add your butter to a pan on a medium heat and once melted, add your red cabbage. Stir until all the red cabbage is coated in butter
- Add your sultanas, then your glass of red wine and cook on a low heat until sultanas have plumped up
Method for the mash
- Peel and slice your potatoes
- Bring a pan of water to the boil and add your potatoes
- Boil until potatoes are soft and falling apart, then drain and return back to the pan
- Add the butter to the potatoes and mash until creamy
Cook the sausages according to directions on the packet
Assemble the red cabbage on the plate first, then scoop a generous helping of mash on top and arrange your sausages at the top of the pile. Pour over your hot gravy and serve!