For the longest time, I didn’t really know what bangers and mash were. I’d see them on restaurant and pub menus and skip over them to my tried and true favourites. Then I tried them one night when Handsome Hubby ordered them. Boy had I been missing out!! But it’s hard to find vegan or plant based versions.
That is, until we paid a visit to Chuckanut Brewery and Kitchen in Bellingham, Washington and low and behold, there were vegan bangers and mash (well almost, the gravy may not have satisfied all the criteria) and I was in heaven.
And once I stopped to think just what bangers and mash actually are, I realized I could make them myself – it’s such an easy dish. Now it’s a favourite of both Handsome Hubby and myself and a perfect comfort dish for a rainy night. Or a cool spring night. Or a late fall night. Or really any night.
Mushy peas are traditionally served with the bangers and mash. I tend to use regular peas. I’ve also made this with roasted brussel sprouts and I have to say that might be even better than the original.
The recipe also suggests making the mashed potatoes in the Instant Pot. If you don’t have an Instant Pot or prefer making them on the stove top that works too. For me, I’m not a big fan of watching multiple pots on a stove. So the Instant Pot pretty much guarantees me perfect potatoes with minimal attention. Winner!!!
As always, this recipe is boat tested (many, many times) and made on a 37 foot Tollycraft (1978 Sedan) using a MagicChef Propane Stove and Instant Pot 7-in-1 Electric Pressure Cooker – 6 Qt. See other boat tested recipes.
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Bangers and Mash (Plant Based)
This recipe is inspired by a brewery in Bellingham, Washington where I first tried vegetarian bangers and mash. By making the mashed potatoes in the Instant Pot, dinner is ready in about 30 minutes. Feel free to try other veggies in place of the peas – roasted brussel sprouts are a good choice
- 1 cup vegetable broth
- 2 tbsp reduced-sodium soy sauce
- 8 oz mushrooms of any kind - stemmed, and sliced
- 2 tbsp cornstarch
- 1/2 tsp dried basil
- 2 tbsp nutritional yeast
Mashed Potatoes (Instant Pot)
- 1 large russet potato - peeled and cut into 6 equal pieces
- 1 cup cold water
- 1/2 tbsp olive oil
- 1 tbsp Dijon mustard
Bangers and peas
- 2 vegan sausages - I generally use Field Roast Apple Sage
- 2 cups frozen peas - I’ve also used roasted brussel sprouts – so good!
Combine the broth and soy sauce in a small saucepan and bring to a simmer. Add the mushrooms and simmer gently for 10 minutes, or until done to your liking.
Combine the arrowroot cornstarch with just enough water to dissolve in a cup or small container. When the water and soy sauce mixture is at a steady simmer, slowly whisk in the cornstarch, stirring constantly until the liquid is thickened.
Remove from the heat and whisk in the basil and optional nutritional yeast. Use at once.
Mashed Potatoes (Instant Pot)
Put 1 cup (250ml) cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack. Pressure cook at High Pressure for 8 minutes, then Quick Release.
Mash Potatoes: Open the lid carefully. Drain potatoes and mash with olive oil and dijon mustard.
Bangers & Peas
Cut sausages in half horizontally then again lengthwise. Saute in frying pan.
Heat peas using favourite method.
Once everything is ready, make your bowls (potatoes topped with bangers and peas and then gravy).
These Vegan Bangers and Mash were made on a 37 foot Tollycraft (1978 Sedan) using a MagicChef Propane Stove and Instant Pot 7-in-1 Electric Pressure Cooker – 6 Qt. See other boat tested and tasted recipes.
Stay safe and happy cruising!