DIY or Die: Vegan Sausage and Mash Extravaganza
Vegan sausage, spinach and mustard mash, yorkshire puddings, cauliflower cheese and onion gravy
Warning: I am really crap at being accurate with measurements and times!
- Preheat your oven as hot as it will go, with bun tins/muffin moulds/yorkshire pudding tins with a layer of oil in it.
- Whisk 115g plain flour, 1tsp salt and 1 heaped tsp of gram (chickpea) flour with 1/2pt soy milk (unsweetened!) until there's no lumps (should be quite a thin batter)
- When the oil is so hot it's smoking, pour a small amount (I get 8 YPs out of this batter, they rise a lot and if you put too much in they're too soft and doughy) in each tin and cook for 20-40 minutes (I err towards the longer end because I like mine really crispy). Try not to open the door to check them, and if you have to, do it very quickly.
- Boil 1/2 head cauliflower florets for 10-ish minutes (until cooked through)
- Put 4tbsp plain flour, 3tbsp nutritional yeast flakes, 1 tsp salt in a pan and slowly whisk in 225ml of cold water
- Bring to the boil then simmer for two minutes, whisking continually
- Add 2tbsp vegan spread and 1tsp wholegrain mustard (check it's vegan, some of them have honey or milk in them)
- Put cauliflower in ovenproof dish and put the sauce on top, sprinkle with paprika and put in a hot oven (200-230C) for 20-25 minutes, until bubbling and golden at the edges.
- Chop 1 onion or 3 shallots and fry until soft
- Add 2tbsp plain flour and stir
- Gradually add 1pt veg stock, 1 tsp thyme (dried is fine), 1 tsp marmite and 1 tsp dark soy sauce (or to taste)
- Simmer for 5 minutes, making sure there's no lumps
Mash you just do as normal (add a splash of soy milk and plenty of vegan spread) and add some spinach leaves and wholegrain mustard as you do. We use Linda McCartney sausages, they're the most widely available vegan sausages, though there are far tastier ones available from your local health food store. Or you can even make your own (recipe for that coming soon).