Vegetarian bangers and mash
This is my own recipe. It takes 15 minutes to prepare and 1 hour 15 minutes to cook. The ingredients I used are:
4 vegetarian sausages, cooked
For the sautéed green beans:
100g green beans
3 garlic cloves, roasted for 50 minutes in the oven
50g butter
1 tbsp olive oil
For the roasted carrots:
2 carrots, finely sliced
2 tbsp olive oil
For the mashed potato:
4 potatoes, boiled and mashed
3 tbsp milk
1/2 tbsp butter
Salt to season
For the jus:
50g butter
1 tbsp olive oil
1 brown onion, sliced
2 medium carrots, roughly chopped
1 tsp thyme
3 bay leaves
2 tsp sugar
1/2 tbsp balsamic vinegar
1 tbsp tomato purée
100g flour
1 vegetable stock cube
500ml water
1 tbsp soy sauce
Method:
Jus:
Start by making the jus in a saucepan on medium heat. Add the butter and olive oil and immediately toss the bay leaves and thyme followed by the carrots and onions in. Stir well and add the sugar and let it caramelise for 10 minutes.
Add balsamic vinegar followed by the tomato purée. Mix well and let it cook for 1 minute.
Toss the flour in and mix well until grainy. Immediately pour the water in and add the vegetable stock cube. Mix well and let it simmer on low heat for 15 minutes, stirring occasionally.
Add the soy sauce in, add a splash of water if required to adjust consistency and taste. Let it cook for 10 minutes until a shiny glaze is visible, using a sieve pour some of the jus into a glass jar and set aside for later.
Roasted carrots:
Drizzle some olive oil on top of the carrots in a tray and put it in a preheated oven at 200 degrees Celsius for 1 hour, checking intermittently.
Sautéed green beans:
Mix the roast garlic with the butter and toss to a pan on medium heat followed by the olive oil.
Add the green beans in and let it cook for a 3-4 minutes until bright green.
Mashed potato:
Add the butter to the mashed potato and gradually add the milk while stirring until a smooth silky texture is obtained.
Season with salt
Serve a generous portion and drizzle the jus all over. Enjoy!
