Better Bangers (GF)
Ingredients:
For the Vegan Sausage:
- 1 cup cooked brown lentils
- 1/2 cup cooked quinoa
- 1/2 cup cooked chickpeas
- 1/4 cup nutritional yeast
- 2 tablespoons tomato paste
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Bangers and Mash:
- 4 Vegan Sausages (from the above recipe)
- 4 cups peeled and diced potatoes
- 1/2 cup unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons vegan butter
- Salt and pepper, to taste
- Vegan gravy, for serving (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all the ingredients for the Vegan Sausages. Mix well to form a dough-like consistency.
- Using your hands, shape the mixture into sausage-shaped patties and place them on the prepared baking sheet.
- Bake the sausages in the preheated oven for 25-30 minutes, or until they are firm and lightly golden on the outside.
- While the sausages are baking, prepare the mashed potatoes. Place the diced potatoes in a large pot of water and bring to a boil. Cook until fork-tender, then drain.
- In the same pot, add the cooked potatoes, almond milk, vegan butter, salt, and pepper. Mash the potatoes using a potato masher or a hand mixer until smooth and creamy.
- Once the sausages are done baking, you can either serve them whole or slice them into smaller pieces.
- To serve, place a scoop of mashed potatoes on a plate, top with a Vegan Sausage, and drizzle with vegan gravy, if desired. Garnish with chopped fresh parsley, if desired.
Enjoy your delicious Vegan Bangers Sausage with gluten-free mashed potatoes!