Vegan Bangers & Mash with Miso Mushroom Gravy
There are few dinners more comforting than a big plate of vegan bangers and mash covered in gravy. This version keeps the classic combination of sausages and mashed potatoes but gives the gravy a deeply savory upgrade with miso and mushrooms.
Ingredients
Bangers
- 1 package Juicy Marbles vegan sausages
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Freshly cracked black pepper
Rustic Mash
- 2 pounds Yukon Gold potatoes
- ½ –¾ cup unsweetened plant milk warmed
- 2 tablespoons vegan butter or olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon fresh parsley
Miso Mushroom Gravy
- 2 tablespoons vegan butter or olive oil
- 8 ounces cremini or button mushrooms sliced
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1½ cups vegetable stock
- 1 cup unsweetened plant milk
- 1½ tablespoons white or yellow miso
- 1 teaspoon soy sauce or tamari
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly cracked black pepper
- Fresh parsley for finishing
Instructions
Step 1: Cook the Potatoes
- Scrub the potatoes thoroughly, leaving the skins intact.
- Cut them into evenly sized chunks and place them in a pot. Cover with cold, generously salted water.
- Bring to a boil and cook until completely fork-tender, about 15–20 minutes.
- Drain well and return the potatoes to the warm pot.
- Kitchen Technique: Starting potatoes in cold water helps the centers cook at the same rate as the outside.
Step 2: Make the Skin-On Mash
- Add the warmed plant milk, vegan butter or olive oil, garlic powder, onion powder, salt, and pepper.
- Mash until creamy but still rustic.
- You should still see pieces of potato skin throughout.
- Fold in fresh parsley.
- Don't overwork the potatoes. Excessive mixing can make them gluey.
Step 3: Sear the Bangers
- Heat olive oil in a large skillet over medium-high heat.
- Add the Juicy Marbles sausages and season lightly with garlic powder, smoked paprika, and black pepper.
- Sear on all sides until deeply golden brown.
- Give each side enough time against the hot skillet to develop a crust rather than constantly moving the sausages around.
- Remove and set aside.
Step 4: Brown the Mushrooms
- Using the same skillet, add the mushrooms.
- Cook over medium-high heat until their moisture has evaporated and the mushrooms become deeply golden.
- Add the diced onion and cook until softened.
- Add the garlic and cook for another 30–60 seconds.
- Kitchen Technique: Browning the mushrooms properly is important. Don't rush this step—the caramelization creates the foundation of the gravy.
Step 5: Make the Roux
- Reduce the heat to medium.
- Add the vegan butter or olive oil if the pan is dry.
- Sprinkle the flour over the mushrooms and stir continuously for 1–2 minutes.
- The flour should coat the mushrooms and become lightly golden.
- Slowly pour in the vegetable stock while stirring.
- Add the plant milk and continue stirring until smooth.
Step 6: Add the Miso
- In a small bowl, whisk the miso with a few tablespoons of the warm gravy until smooth.
- Pour the mixture back into the skillet.
- Add the soy sauce, thyme, garlic powder, onion powder, and black pepper.
- Simmer for 3–5 minutes until thick and glossy.
- Important: Taste before adding additional salt. Miso and soy sauce are both salty, so you may not need much additional seasoning.
Step 7: Assemble
- Spoon the rustic mashed potatoes onto each plate.
- Place the seared vegan sausages alongside the mash.
- Pour the miso mushroom gravy generously over the sausages and potatoes.
- Finish with fresh parsley and freshly cracked black pepper.
- Serve immediately.