Asian-Inspired Vegan Bangers & Mash
Ingredients
- β 4 @vgteam.cz Vege Cheese Sausages
- β 400g potatoes, peeled and cut into chunks
- β 100ml unsweetened soy milk
- β 1 medium onion, thinly sliced
- β 2 cloves garlic, minced
- β Β½ red pepper, thinly sliced
- β 100g green beans, trimmed and cut into bite-sized pieces
- β 1 tsp cooking oil
- β 2 tbsp Hua Diao rice wine
- β 1 tbsp light soy sauce
- β 100ml water or vegetable stock
- β 1 tsp cornstarch
- β 2 tbsp water, for the cornstarch slurry
- β Salt, to taste
- β White pepper, to taste
- β Black pepper, to taste
- β A small pinch of sugar
Preparation
Step 1
1. Prepare the ingredients Peel and cut the potatoes into evenly sized chunks. Thinly slice the onion and red pepper, mince the garlic, and trim and cut the green beans. Prepare the cornstarch slurry by mixing the cornstarch with 2 tablespoons of cold water until smooth.
Step 2
2. Prepare the mashed potatoes Place the potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are completely tender and easily pierced with a fork. Drain well, then return the potatoes to the pot. Add the unsweetened soy milk, salt and white pepper. Mash until smooth and creamy. Keep warm while preparing the sausages and gravy.
Step 3
3. Brown the Vege Cheese Sausages Heat the cooking oil in a large frying pan over medium heat. Add the VG Team Vege Cheese Sausages and pan-fry until beautifully golden brown on all sides. Take your time with this step β browning the sausages well creates a delicious caramelised flavour and gives them a better texture. Remove the sausages from the pan and set aside, keeping the pan ready for the gravy.
Step 4
4. Build the onion gravy Using the same pan, add the sliced onion and sautΓ© until softened and lightly caramelised. Add the garlic, red pepper and green beans. Season with a little salt, white pepper, black pepper and a small pinch of sugar. Stir-fry until the vegetables are slightly softened but still retain some texture.
Step 5
5. Add the Asian flavours Pour in the Hua Diao rice wine to deglaze the pan, scraping up any caramelised flavours from the bottom. Add the light soy sauce and hot water or vegetable stock. Stir well and bring to a gentle simmer.
Step 6
6. Thicken the gravy Give the cornstarch slurry another stir, then slowly pour it into the simmering gravy while stirring continuously. Cook for 1β2 minutes until the sauce becomes glossy, rich and slightly thickened. Taste and adjust the seasoning if needed.
Step 7
7. Serve Spoon the creamy mashed potatoes onto two plates. Place the golden VG Team Vege Cheese Sausages alongside the mash. Generously spoon over the fragrant Asian-inspired onion gravy and vegetables. Serve immediately while hot. ππ₯π±
Step 8
Chef's Tips π©π»βπ³ π Brown the sausages well. Don't rush this step β good caramelisation adds much more flavour to the finished dish. πΆ Don't skip the Hua Diao rice wine. Deglazing the pan with it adds depth and a distinctive Chinese aroma to the gravy. π₯ Make the mash creamy but not runny. Add the soy milk gradually and adjust according to the texture of your potatoes. π₯ Use the same pan. Building the gravy in the pan used for the sausages means you capture all those delicious caramelised flavours. π± Keep some texture in the vegetables. The red pepper and green beans add colour, freshness and contrast to the creamy mash and rich gravy. Enjoy this comforting British classic with a Hong Kong soul. π¬π§ππ°π± By by Katie Tang ΔΓ‘belka π©π»βπ³ @katie_tang_