Tonight’s recipe is a variation on an old favorite for both of us: bangers and mash. The ingredients are a big departure from the norm because we wanted to emphasize all of the amazing vegetables that are still available from the farmer’s market.
We also have a few surprises in store for this recipe!
The easy part:
Mashed potatoes
Sausages (Beyond Burger)
Ingredient List
Gravy
1 cup, brussel sprouts, small and halved
¼ cup, purple onion, sliced
¼ cup, carrots, thinly sliced
Olive oil
1 cup, vegetable broth
⅓ cup water and flour mixture
1-2 tsb mushroom powder, to taste
salt and pepper, to taste
Mushrooms
6 oz Lion’s mane mushrooms, thickly sliced
½ lemon, squeezed
1 tbsp fresh dill, finely chopped
Olive oil
For the sausage
¼ cup fennel bulb, thinly sliced
Preparation
For the gravy, heat olive oil over medium heat. Saute brussel sprouts, onion and carrots until tender. Add vegetable broth and bring to a boil. Stir in mushroom powder and water and flour. Stir to thicken. Salt and pepper, to taste.
For the mushrooms, heat olive oil over medium heat. Saute mushrooms lightly after browned, about 2 minutes per side. Squeeze with lemon juice, and garnish with fresh dill.
For the sausage, lightly saute fennel bulb until heated through. Leave crisp.
Serve gravy over mashed potatoes, garnish the sausage with grilled fennel, and serve mushrooms as a side.
The Vegan Trough 