VEGAN BANGERS AND MASH WITH ROASTED CARROTS
This vegan take on a classic would make a delicious main course for any upcoming dinner parties! Recipe courtesy of BOSH! in association with Alpro.
Ingredients:FOR THE SAUSAGES:
2 raw beetroots
2 tbsp olive oil
1 tbsp water
1 Bramley apple
1/2 a bulb of garlic
2 onions, sliced
2 leeks, sliced
50ml red wine
2 tins of cannellini beans
1 x 250g packet of pre-cooked brown basmati rice
200g of vital wheat gluten flour
large handful of thyme
large handful of rosemary
2 tsp mustard
1 tbsp salt
pinch red pepper flakes
1/2 tsp ground black pepper FOR THE MASHED POTATO:
1 kg King Edward potatoes, peeled and chopped
5 tbsp extra virgin olive oil
2 tbsp Alpro Almond Unsweetened Drink
salt and pepper, to taste
2-4 tsp mustard (optional) FOR THE CARAMELISED ONION MARMALADE:
3 tbsp olive oil
1 kg red or white onions, sliced
150g light brown sugar
150ml red wine vinegar
125ml port (or red wine)
2 tbsp balsamic vinegar
salt and pepper, to taste
- To make the sausages, preheat the oven to 200C/400F/Gas 6. Place the beetroots in a small baking tin and drizzle with half a teaspoon of olive oil, then add a pinch of salt and one tablespoon of water. Cover with foil and cook for 45-60 minutes until soft, remove from the oven and allow to cool, then peel and set aside.
- Chop the carrots, celeriac and apple, and place onto a baking tray along with the unpeeled garlic cloves. Cook for 20 minutes until soft.
- Place one tablespoon of oil into a large pan, then add the sliced onion and leeks with a pinch of salt. Cook over a medium heat, making sure to stir constantly.
- After 20-30 minutes the onion and leek will start to caramelise – when this happens, remove from the pan and set aside. Over a medium heat, de-glaze the pan with the red wine and simmer until reduced slightly. Add the wine mix to the caramelised leeks and onions.
- Place all of the ingredients for the sausages into a food processor and pulse until a dough forms. Cut 16 pieces of foil into a rectangular shape of approximately 20cm x 15cm, brushing each with olive oil.
- Divide the mixture between the foil pieces, then wrap and roll them into sausage shapes. Seal them tightly at either end by twisting the foil. Place these into a steamer over a pan of boiling water and steam for 60 minutes. Allow to cool completely and then carefully unwrap.
- To make the mashed potato, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil, then continue to cook for 10-15 minutes until tender. Drain well, return to the dry pan, and mash.
- Spoon the mashed potatoes into a coarse sieve and use a large spoon to force the potatoes through into a mixing bowl. Gradually add the olive oil and Alpro Almond Unsweetened drink to the mash. Season generously and add mustard (if using), stirring in one teaspoon at a time, stopping when you are happy with the flavour.
- To make the caramelised onion marmalade, heat the oil in a large heavy-based pan. Add the onions and cook gently for 30 minutes, stirring now and then, until very soft and beginning to caramelise. Add a third of the sugar and cook for another 15 minutes, then add the rest of the ingredients.
- Simmer on the lowest heat until the liquid has reduced and the onions are dark and sticky, for around 30-45 minutes. You’ll know when they’re ready when you’re able to run a wooden spoon through and leave the pan clean underneath.
- To serve, heat the sausages. Either fry them in a pan with a teaspoon of oil for five minutes, or drizzle them with oil and bake in the oven for 10 minutes.
- Place the sausages on top of the mash and spoon over the marmalade. Serve with your favourite roasted root veggies and your choice of gravy.