‘Healthy’ Bangers & Mash

I’m all for the old classic; buttery mash, thick onion gravy and good quality sausages. But, I can’t (shouldn’t) eat that every day. Here we swap the potato mash for a vegetable mash, butter for yoghurt and then I used a meat-free sausage, like Meatless Farm, though you could use any sausage.

Serves 2
Vegan

Ingredients

300g swede, peeled and diced
2 large carrots, peeled and diced (200g ish)
2 tbsp greek yoghurt (can substitute for vegan alternative)
1/2 tsp ground cumin
Salt and pepper
200g spring greens, tough stalks removed
1 garlic clove, grated
Knob of butter (can substitute for vegan alternative)
1/2 tbsp olive oil
4 x vegan / meat sausages
4-5 heaped tsp gravy granules – depending how thick you like it
2 sprigs of fresh thyme or rosemary (both work well)
100ml of white wine
1 tsp wholegrain mustard

Method

Preheat your oven and cook your sausages per instructions
Dice your swede and carrot, then cook by either steaming or boiling in a little water – don’t add too much as you don’t want the vegetables to take on too much water or it will make your mash a bit watery
While the root vegetables cook, boil your spring greens for 10 minutes, until the stalks are soft but still have a little bite. Once cooked, drain and set aside, but keep the cooking water for the gravy
To make the gravy, pour the 100ml of wine into a pan and simmer for a few minutes, to burn off most of the alcohol, as well as your fresh thyme or rosemary
Once the wine’s simmered, add in the water from your spring greens – you need 400-500ml but if you don’t quite have this, just top it up with boiling water, then add in a heaped teaspoon of wholegrain mustard
To thicken, add in your gravy granules, start with 3 tsps and add more until you have the desired consistency. Combine well then leave to simmer
Once your carrots and swede are softened, drain and then add the greek yoghurt and ground cumin, as well as a good pinch of salt and pepper. Mash and then return to stove to warm through just before serving
To finish your spring greens, pop a little oil and butter into a pan with the finely grated garlic clove, sauté for a few minutes and then add in the spring greens, stirring regularly so the garlic doesn’t burn. This should only take a minute or so
When the sausages are cooked, make sure your mash is heated through and gravy piping hot, then serve with the garlicky greens and enjoy!