Blackstrap Vegan Bangers and Mash with Onion Gravy

This quintessential British pub dish may not be much to look at, but with its stick-to-your-ribs combination of homemade vegan sausages and mashed potatoes and gravy, it’s what the British call “top nosh!” If you can’t find affordable vital wheat gluten in your area, aren’t the DIY type, or just want to save some time, you can always use premade vegan sausages in this recipe. We recommend using either Tofurky Beer Brats or Field Roast Sausages.

Ingredients for Blackstrap Vegan Bangers and Mash with Onion Gravy recipe

• Blackstrap Vegan Sausages1 (6-ounce) can tomato paste
• 1 cup vegan beef broth or vegetable broth
• 2 tablespoons olive oil
• 3 tablespoons soy sauce or Bragg’s Liquid Aminos
• ¼ teaspoon vegan liquid smoke
• 2 cloves garlic, minced
• 1 tablespoon blackstrap molasses
• ½ cup nutritional yeast
• 2 teaspoons bread crumbs
• 1 teaspoon smoked paprika
• 2 cups vital wheat gluten
• ½ teaspoon onion powder
• 1 teaspoon rubbed sage
• Onion Gravy3 tablespoons olive oil
• 2 red onions, diced
• 2 tablespoons whole wheat flour
• ½ teaspoon ground black pepper
• 2 cups vegan beef broth or vegetable broth (we recommend Better Than Bouillon)
• 2 teaspoons vegan Worcestershire sauce
• 1 tablespoon soy sauce or Bragg’s Liquid Aminos
• Mash1 pound Yukon Gold potatoes, baked
• 2 tablespoons vegan margarine
• 2 tablespoons nutritional yeast
• ½ cup soy milk
• 1 teaspoon Dijon mustard
• 1 to 2 tablespoons olive oil, for frying the sausages

How to make Blackstrap Vegan Bangers and Mash with Onion Gravy ?

In a small bowl, whisk together the tomato paste, broth, olive oil, soy sauce, vegan liquid smoke, garlic, and molasses.

In a large bowl, mix together the nutritional yeast, bread crumbs, paprika, vital wheat gluten, onion powder, and sage. Add the tomato paste mixture to the bread crumb mixture, kneading and folding by hand until completely combined into a dough.

Place 3 to 4 tablespoons of dough on a sheet of parchment paper and roll it like a cigar, tying the ends with string. Repeat until you have used all of the dough. Place the wrapped sausages on a cookie sheet and bake for 15 minutes.

Meanwhile, make the gravy: In a saucepan, heat the olive oil over medium heat. Toss in the onions and stir until coated with hot oil. Cook until the onions are tender and translucent. Stir in the flour and pepper, then add the broth, vegan Worcestershire sauce, and soy sauce. Bring the mixture to a simmer, then reduce the heat to low and cover to keep warm until ready to serve.

Make the mash: Mash the baked potatoes with their skins in a large bowl, then mix in the margarine, nutritional yeast, soy milk, and Dijon mustard with a large spoon.

When the sausages are finished baking, carefully unwrap them. In a cast-iron skillet or frying pan, heat 1 to 2 tablespoons olive oil over medium heat. Add the sausages and brown them until they become firm and have a lightly crispy skin on the outside. For best results, roll the sausages in the hot oil with a spatula.

Serve the sausages warm, plated with the mash on the bottom and an overflowing ladle of warm gravy over the top.

(Don’t forget a pint of your favorite ale to wash it all down!)