Mildreds Easy Vegan by Mildreds

Author:Mildreds [Mildreds]
Language: eng
Format: epub
ISBN: 9780600637998
Publisher: Octopus
Published: 2023-09-27T23:00:00+00:00

SAUSAGE & MUSTARD MASH WITH RED WINE GRAVY

It’s important to us that you never feel like you are missing out when eating plant-based food. If you grew up eating delicious sausage and mash, we want to make sure you can still eat delicious sausage and mash. There are tons of great plant-based sausages available; just choose your favourite.

SERVES 4

8 PLANT-BASED SAUSAGES

BLANCHED GREENS OR SAVOY CABBAGE, to serve

For the mashed potatoes

1KG (2LB 4OZ) POTATOES, such as Maris Piper, peeled and cut into large chunks

200ML (7FL OZ) OAT OR SOY MILK

100G (3½OZ) PLANT-BASED BUTTER

PINCH OF GRATED NUTMEG

1 TABLESPOON WHOLEGRAIN MUSTARD

SALT AND FRESHLY GROUND BLACK PEPPER

For the red wine gravy

375ML (12½FL OZ) RED WINE

5 THYME SPRIGS

1 GARLIC CLOVE, sliced

2 TABLESPOONS SOY SAUCE OR TAMARI

2 TABLESPOONS TOMATO PURÉE

300ML (½ PINT) VEGETABLE STOCK

1 TEASPOON TAPIOCA STARCH

1) For the mash, rinse the potato chunks to wash off the excess starch, then tip into a large saucepan filled with plenty of water. Add 1 tablespoon of salt, then place over a medium heat and bring to the boil. Cook for 20 minutes until the potatoes are soft but not falling apart or waterlogged.

2) Meanwhile, in a separate saucepan over a low heat, combine the milk, butter, nutmeg, mustard and 1 teaspoon of salt. Gently cook until the butter has melted.

3) While the potatoes are cooking, cook the sausages according to the packet instructions, and prepare the gravy. Pour the red wine into a saucepan over a low–medium heat. Add the thyme and garlic and cook down until the liquid has almost disappeared. Stir in the soy sauce or tamari and tomato purée and cook for a few more minutes until nice and thick. Add the stock and simmer for 10 minutes to reduce.

4) In a small bowl or mug, mix the tapioca with a splash of water to form a smooth paste. Pour this into the gravy mixture and stir until thickened. Strain through a sieve, then keep the gravy warm while you mash the potatoes.

5) When the potatoes are cooked, drain well and return to the pan, then mash with a potato masher or ricer straight away before they cool.

6) Add the warm butter mixture to the potatoes a little at a time, stirring well with a whisk between each addition. Add only as much as is required to achieve a thick, creamy, fluffy mash. If you need it, you can add a splash more milk.

7) When ready to serve, pile the mash on your plates, then top with the sausages and pour over the gravy. Serve with greens or cabbage.

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