Bangers and mash with onion gravy

CO2 per
0,3 kg CO2e
image/svg+xml Serves: 4 ppl
image/svg+xml 45 minutes



  • 800 g potatoes (of a floury variety)
  • 300 ml oat drink whole
  • 2 tbsp plant-based butter
  • Salt (optional) and white pepper

Bangers with onion gravy

  • Plant-based butter for frying
  • 500 g plant-based sausages*
  • 2 onions
  • 2 tbsp fresh thyme
  • 1 tbsp HP sauce
  • 400 ml vegetable stock
  • Salt (optional) and pepper

*We used bangers from Wicked Kitchen

To serve

  • 300 g peas
  • English mustard
  • HP sauce

Nutritional value per portion:

Energy (kcal): 666
Fat (g): 35.1
Saturates (g): 7.4
Carbs (g): 48.7
Sugar (g): 11.3
Fibre (g): 18.3
Protein (g): 29.5
Salt (g): 3.1


  1. Mash: Peel and cut the potatoes into pieces. Boil until soft. When ready, drain water and add the plant-based butter and oat drink bit by bit. Mash the potato mixture until smooth. Season with salt (optional) and pepper.
  2. Bangers with onion gravy: Heat some plant-based butter in a pan and fry the plant-based sausages for 6-8 minutes on medium heat, until golden brown. Meanwhile, thinly slice the onion. When cooked, put the sausages to one side on a separate plate. Lower the heat and fry the onion in butter for about 10-15 minutes, until soft and golden. Season with salt (if using) and pepper.
  3. Finely chop the thyme, then add HP sauce and vegetable stock. Leave to simmer for about 5 minutes. Taste and adjust seasoning if needed. Add the sausages and let simmer for another couple of minutes.
  4. Peas: Add the peas to boiling salted water for a minute. Drain and leave to slightly cool off.
  5. Serving: Serve the bangers and mash with onion gravy, peas and English mustard or HP sauce if preferred.


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