That plant based friend of yours keeps banging on about how veganism has changed their life and will one day save humanity. Finally, after years of monitoring their lack protein deficiency and malnutrition you are willing to experiment with a vegan sausage roll from Greggs.
Even so you may not be ready for the full vegetable only experience. After all you too have not expired from your flesh-a-holic diet and have a lifetime of experience when it comes to what a plate of food should look and taste like.
Well dear inquirer here are a few recipes for you to try out on the odd day as a bad vegan. Recipes designed to look and taste as good as their meaty counterparts.
Today’s is Bangers n’ Mash Monday; the most English of comfort foods just as tasty on any other day.
Several large King Edward’s potatoes
1 Medium sweet potato
100ml Oat Milk
1 Tbs Dairy free spread (Vitalite)
1 Tbs Engevita* Yeast Flakes
Plant based sausages (We like Heck*)
1 medium onion chopped
1 Tbs vegetable oil (Not Lard)
4 heaped teaspoons Bisto Onion gravy granules (280 ml Water)
Frozen peas (as many as you heart desires)
Salt, pepper and some good English mustard for seasoning (or Ketchup)
- Peel potatoes and sweet potato chop into regular pieces and boil.
- Grill/Fry sausages as per packaging instructions.
- Boil peas in a separate and much smaller saucepan in roughly 300ml of water for 2-3 minutes. Drain and keep the pea-water.
- Fry onions at medium heat until translucent. Add Bisto gravy granules and turn off the heat. Gradually stir in pea-water until all the granules are dissolved.
- When the potatoes are soft all the way through, drain using a collider and mash together with the sweet potato. Add spread and Yeast flakes, and stir in Oat milk.
- Ready to serve in a Buddha bowl.
The key to nutritious and exciting vegan cooking is variety so feel free to add steamed carrots, broccoli or even spinach.