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Vegetarian Bangers and Mash with Onion Gravy

 Vegetarian Bangers and Mash with Onion Gravy
There has been a heatwave in England this week, and London is swinging. Prince William and Kate Middleton comemorative wedding gear is on sale everywhere: Carrier bags, wedding mugs, Union Jack flags, “Catherine and William” biscuit tins (I bought mine from Fortnum and Mason. Helleur.). You name it, it’s out there. 


IMG 4097 Vegetarian Bangers and Mash with Onion Gravy
My Royal reusable shopping bag. Class.


Girls are swishing around in floral maxi dresses and neon brights, and the boys are rocking their trendy T’s, shorts with attitude, and cool pumps (that’s sneakers to you and I). The energy on the streets is incredibly high, with pub patrons flowing out onto the streets drinking pints, people sunning themselves in deckchairs, and picnicing in Hyde Park. The standard issue British Reserve has been exchanged for sweet smiles. When the sun is shining in London, you really feel like you’re in the center of the universe. The sun and culture can be an intoxicating combination. Here are a few snaps from London on Wednesday.

 Vegetarian Bangers and Mash with Onion Gravy
Patriotic peddler in Piccadilly.




 Vegetarian Bangers and Mash with Onion Gravy
Trendy on the Tube.




 Vegetarian Bangers and Mash with Onion Gravy
All or nothing at The Tate Modern.




IMG 4096 Vegetarian Bangers and Mash with Onion Gravy
Stairway to heaven at The Tate Modern.


Rain or shine, Bangers and Mash is to England what Burgers and Fries is to America: The ultimate comfort food. Unless you tuned in last week, you may not know what a Banger is. Not to worry, it’s only an innocent veggie sausage. Try my recipe, and I think you will be pleasantly surprised at how you can contently curl up with a meatless meal. British style.
Vegetarian Bangers and Mash
Bangers
1/2  small onion  finely chopped
2 cloves garlic minced
1/2 tsp Colman’s English mustard powder
1/2 tasp dried parsley
1/2 tsp dried sage
1/2 tsp  dries thyme
1/2 cup carrots grated, then finely chopped
1 cup mushrooms finely chopped
1 cup grated mature cheddar
2 1/2 cups fresh wholemeal breadcrumbs (6 slices of stale bread, blitzed into crumbs in the blender).
3 eggs, beaten
sea salt and freshly ground black pepper to taste
1/4 tsp Marmite yeast extracr (optional)
1 tablespoon rapeseed oil of sunflower oil for frying
1. On medium heat, saute the onions and garlic in the olive oil until soft. Stir in the dried herbs and carrots, cooking for minute, then the mushrooms, salt, and pepper. Give it another stir, cover and cook for 3 minutes. Remove the cover, set aside, and allow to cool.
2. In a separate bowl, beat the eggs with the mustard powder.
3. When the vegetables are completely cooled, turn them into a bowl, Mix in the eggs and grated cheddar. Stir to incorporate, Finally stir in the breadcrumbs. The consistency must be sticky enough to shape them, but not too soggy. 
4. Heat the oven to 100 F to keep the sausages warm while you cook in batches. Form the mixture into medium size sausage shapes. Roll the sausages in a dusting of plain flour for a nice crust. In small batches, shallow fry on each side until golden brown, about 2-3 minutes on each side. Watch them closely so that they don’t overcook to a dark brown. Makes 10 medium size sausages.
Garlic Mash
2 lbs King Edward potatoes, peeled and halved
1/2 clove of garlic, finely minced
2 tbl good quality olive oil
1 knob of unsalted organic butter
splash of lowfat organic milk (you can also use unsweetened almond, oat, or soy milk)
sea salt and fresh ground black pepper
1. In a pot of salted boiling water, drop in the potatoes and cook until tender.
2. Drain, and mash the potatoes with butter and olive oil. Stir in the garlic, salt, pepper, and milk until you reach a creamy texture.
Onion Gravy
3 medium size onions sliced thinly
1 tbl of fresh thyme
1 tbls of olive oil
1 knob of unsalted butter
1/2 cup vegetable stock
1/4 cup good quality red wine
sea salt and freshly ground black pepper to taste
1/4 tsp of instant coffee (optional)
1. Cook the onions, half the butter, and olive oil on medium heat for a minute, then cover and cook for 10 minutes until soft. 
2. Add the wine and vegetable stock, then increase the heat for 2-3 minutes to slightly reduce the gravy. If your gravy needs to be adjusted to a more brown color, in a separate bowl, mix some hot water with a 1/4 teaspoon of coffee granules. Add a teaspoon at a time of the coffee mixture until you achieve the right tone, taking care not to change the flavor. Stir in the last half of butter and season to taste to the gravy and server hot.
Serve the sausages on top of a dollop of mash, with a side of leafy salad, and lashings of onion gravy.

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