Vegan Bangers & Mash with mushroom & Onion Gravy

INGREDIENTS

4 Earth Meatless Sausages

Mashed potatoes

2 medium-sized potatoes (around 500-600g)
1 1/2 tbsp vegan butter
1/4 tsp salt
100ml unsweetened almond milk
Pinch of black pepper

Peas

200g frozen peas
1/2 tbsp vegan butter
1/4 tsp salt
Pinch of pepper

Mushroom & Onion Gravy

1 large onion (around 250g), sliced
150g mushroom, sliced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp vegetable bouillon powder (vegetable stock)
1/2 tsp salt
1 tsp corn flour
1 bay leaf
300ml water
1 tbsp dark soy sauce (optional)
Handful of parsley, finely chopped (optional)

INSTRUCTIONS

1. Peel and quarter potatoes and place them in a pot. Cover with at least 3cm of boiling water. Add 1/2 tsp salt and cook at medium heat until tender (around 15-20 minutes).
2. Drain the water from the pot. Add vegan butter, almond milk, salt and pepper to the pot. On low heat, mash and mix with a fork or potato masher until it is smooth.
3. Heat oil in a large, non-stick frying pan with medium heat, add minced garlic, stir-fry for 1-2 minutes until the garlic turns slightly golden and fragrant
4. Add the onion and stir-fry for other 3-5 minutes.
5. Next, add in the mushroom and keep stir-fry everything gently until you can see the onion is caramelised.
6. Add the bouillon, salt, bay leaf, dark soy sauce and 300ml water, mix evenly. Bring to a simmer, reduce the heat to medium then cover and cook for 10 minutes.
7. Mix cornflour with 1 tbsp water until lump free, then pour it slowly into the pan.Stir and cook for another couple of minutes until the gravy is thick and creamy in texture.
8. Cook the peas with boiling hot in a small saucepan for 3-4 minutes and drain. Mix it with the vegan butter, salt and pepper.
9. Heat oil in pan over medium heat. Place Earth’s Meat-Free Sausages and fry. Turn occasionally until they get golden evenly for 8-10 mins
10. Place the mash on your serving plates, each add 2 sausages and pour over mushroom & onion gravy. Garnish with the parsley and enjoy!