Sausage and Mash

Traditionally known as Bangers and Mash, this is an age-old favourite of mine

James Halliday



Before I transitioned to a plant-based diet, sausage and mash with a rich, meaty onion gravy was one of my favourite meals. It’s proper comfort food and, done well, is simply divine.

Once I eschewed animal products, though, I struggled for a long time to re-create it and get it to taste the way it’s supposed to. After several years of practice and experimentation, I think it’s almost there; I’ve found a nice, meat-free sausage and have two or three ways of preparing the potatoes. The gravy is pretty much perfect and can be used with other meals too.

It’s simple, straightforward and should take about 45 minutes to make, depending on which methods you use.

So without further ado, here goes:


This makes enough for two large meals or three smaller ones.

4–5 medium to large potatoes

1 medium onion (white or red)

Oat milk

Vegan butter

Dijon or wholegrain mustard (or vegan horseradish)

Meat-free gravy granules

8 Meat-free sausages

Soy sauce or Marmite

Red wine vinegar or balsamic vinegar


Vegetable of your choice (Carrots, peas, parsnip, even cabbage or cauliflower)



I will confess I cheat and use gravy granules. The Bisto brand (in the UK) contains no animal products, although it’s not strictly vegan as it’s made in a factory where there’s a small risk of cross-contamination. It’s good enough for me, but if you’re a strict vegan, you might want to find something else.

Making gravy with Bisto alone is boring though, it’s pretty bland and needs a bit of help.

So we start with an onion. Peel it, slice it in half, then finely slice.

Put a frying pan on the hob and get it hot. It doesn’t need to be smoking hot; we’re only looking to caramelise the onions, which is best done slowly.



James Halliday

Project manager in live television, background in engineering and logistics. Biker, vegan, dad to two tiny terrors. Love travel, food, walking and photography