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‘Healthy’ Bangers & Mash

I’m all for the old classic; buttery mash, thick onion gravy and good quality sausages. But, I can’t (shouldn’t) eat that every day. Here we swap the potato mash for a vegetable mash, butter for yoghurt and then I used a meat-free sausage, like Meatless Farm, though you could use any sausage.
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Serves 2
Vegan

Ingredients

  • 300g swede, peeled and diced
  • 2 large carrots, peeled and diced (200g ish)
  • 2 tbsp greek yoghurt (can substitute for vegan alternative)
  • 1/2 tsp ground cumin
  • Salt and pepper
  • 200g spring greens, tough stalks removed
  • 1 garlic clove, grated
  • Knob of butter (can substitute for vegan alternative)
  • 1/2 tbsp olive oil
  • 4 x vegan / meat sausages
  • 4-5 heaped tsp gravy granules – depending how thick you like it
  • 2 sprigs of fresh thyme or rosemary (both work well)
  • 100ml of white wine
  • 1 tsp wholegrain mustard

Method

  1. Preheat your oven and cook your sausages per instructions
  2. Dice your swede and carrot, then cook by either steaming or boiling in a little water – don’t add too much as you don’t want the vegetables to take on too much water or it will make your mash a bit watery
  3. While the root vegetables cook, boil your spring greens for 10 minutes, until the stalks are soft but still have a little bite. Once cooked, drain and set aside, but keep the cooking water for the gravy
  4. To make the gravy, pour the 100ml of wine into a pan and simmer for a few minutes, to burn off most of the alcohol, as well as your fresh thyme or rosemary
  5. Once the wine’s simmered, add in the water from your spring greens – you need 400-500ml but if you don’t quite have this, just top it up with boiling water, then add in a heaped teaspoon of wholegrain mustard
  6. To thicken, add in your gravy granules, start with 3 tsps and add more until you have the desired consistency. Combine well then leave to simmer
  7. Once your carrots and swede are softened, drain and then add the greek yoghurt and ground cumin, as well as a good pinch of salt and pepper. Mash and then return to stove to warm through just before serving
  8. To finish your spring greens, pop a little oil and butter into a pan with the finely grated garlic clove, sauté for a few minutes and then add in the spring greens, stirring regularly so the garlic doesn’t burn. This should only take a minute or so
  9. When the sausages are cooked, make sure your mash is heated through and gravy piping hot, then serve with the garlicky greens and enjoy!
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© Dennis Edwards for Foodservice 2022