Ultimate Bangers & Mash

Ultimate Bangers & Mash

We teamed up with the lovely Bosh! fellas to create this epic bangers and mash recipe with a 'no-pigs in blankets' aubergine facon! Banging. Literally!

Ingredients

8 vegan sausages (2 per person)

For the aubergine bacon

1 x large aubergine cut into ½ cm thick even strips

1/3 cup of soya sauce

¼ cup apple cider vinegar

2 tablespoons of olive oil + olive oil for frying

2 tablespoons of maple syrup

2 teaspoons of smoked paprika 

Cashew Mustard Mayo

1 cup of raw cashew nuts (ideally soaked overnight or at least 4 hours)

Juice of 1/2 large lemon

5 tablespoons oat milk

1/2 tablespoon of French mustard

1/2 tablespoon of Djon Mustard

1/4 teaspoon of Turmeric  

Pinch of seas salt

Ultimate Mash

500 grammes of Maris Piper Potatoes

4 tablespoons of Oatly oat milk

2 teaspoons of Nutritional Yeast

Finely chopped chives

Pinch of black pepper

Pinch of sea salt 

Pomegranate Molasses & Red Wine Vinegar Onions

Ingredients

1 Large red onion

1 tablespoon of Pomegranate Molasses

2 tablespoon of red wine vinegar

Olive oil for frying 

Method

Aubergine Facon 

1: Add all ingredients into a bowl (except aubergine) and stir.

2: Place the aubergine strips into the bowl of liquid and leave to marinade for 30mins.

3: Lightly cover a frying pan with olive oil on a medium heat.

4: Take aubergine strips out and save marinade.

5: Cook the aubergine in batches in the frying pan. Cook until aubergine is brown at edges.

6: Add marinade and simmer until marinade disappears.

7: Repeat until all aubergine strips are done.

8: Cook the sausages in the oven as per instructions.

9: Take them out the oven 1-2 minutes early and leave to cool slightly until you can handle them.

10: Whilst still warm wrap each sausage in an aubergine strip – cutting to size as needed.

11: Put back in the oven on a low heat covered in foil while you do the rest. 

Cashew Mustard Mayo 

1: Blend everything together adding more oat milk as required. 

Ultimate Mash 

1: Place potatoes in a large saucepan of water and using a medium to high heat bring to the boil.

2: Add a pinch of sea salt.

3: Cook for 20-25 mins until very tender.

(While the potatoes are cooking you can make the Mayo and the Onions)

4: Chop your chives into thin slithers.

5: Turn off the heat and empty water from the potato pan.

6: Tip the potatoes into a large pan. Add the oat milk, nutritional yeast, pepper, salt and chives.

7: Stir with a wooden spoon or mash using a potato masher.

8: Sprinkle on top with chives 

Pomegranate Molasses & Red Wine Vinegar Onions 

1: Coat frying pan thinly with olive oil on a medium heat.

2: Add sliced onion to the pan and fry for 1 minute.

3: Add the red wine vinegar and pomegranate molasses.

4: Continue frying until the onions are slightly brown, a little crispy and have soaked up the liquids. 

Add garden peas and gravy if you wish! If you'd like to watch the video of this recipe visit Bosh! 

 



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Thrifty Feasts Recipe Book

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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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