Vegan Bangers and Mash
Preparation time: 25mins // Serves 4
- 375g (13 oz) vegan sausages
- 1 tbs vegetable oil
- 2 leeks, sliced thinly
- 1 tsp fennel seeds, roughly chopped
- 1 vegetable stock cube
- ¼ cup sultanas (raisins)
- 2 tbs plain flour
- 2 tsp wholegrain mustard
- 400ml apple juice (fresh squeezed if available)
- 1 large red apple, cored and sliced into thin wedges
- 1 tbs parsley, roughly chopped
Cook the vegan sausages in a large frypan, until golden. Remove from the pan and set aside.
Heat the oil in the frypan; cook the leeks over a medium heat for 2-3 minutes until softened.
Add the fennel seeds, stock cube and sultanas and continue to cook for a further minute, crushing the stock cube as you go.
Add the flour and combine well; cooking for a further 1-2 minutes.
Add the apple juice and bring to a simmer.
Add the sliced apple and continue to simmer for 10-15 minutes, adding the sausages for the last few minutes, until gravy has reduced and apples are tender. Add more apple juice or a little liquid stock if need be.
Toss through the chopped parsley and serve over warm mashed potatoes or pumpkin or with aromatic couscous or soft, creamy polenta.