Strobe !
One of the highlight of being in England on the Brains world tour this spring , was to enjoy the Vegan Bangers and mash we had at the local pub in Brighton . Me and Colin were so happy to finally eat something good in England ( cuz let's be honest here , UK is not the best place for a fancy palate like mine ). We both really really liked it .. so much that I made a version for us in beautiful Montreal .... I don't know what kind of sausage they used over there (it was very yummy !) but the Tofurky Beer brats will do just fine !!
Bangers
1 pack of Tofurky beer brats
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside.
Roasted Garlic Mash Potatoes
2 lb potatoes (or about 5 to 6 medium potatoes)
large pot of salted water
3/4 cup unsweetened non dairy milk
3 to 4 cloves of roasted garlic (see below)
salt and pepper to taste
Peel potatoes and cut into 2 inch chunks. Place in large pot of boiling salted water and boil for 15 minutes or until potatoes are soft when pierced with a fork.
Add roasted garlic cloves (squeezed out of their skins), milk and a bit of salt and pepper. Mash well with a potato ricer or masher, or an electric mixer until all is thoroughly combined and potatoes are fluffy. Add more salt and pepper if necessary.
Oven Roasted Garlic Recipe:
Slice the top pointed end off a whole head of garlic to expose the tops of the cloves. Place head of garlic on aluminum foil and drizzle oil over the top. Wrap tightly.
Bake alongside whatever you have cooking in the oven for about 40 minutes, until the garlic is soft.
That's it!
Red Onion Gravy !
1 red onion, minced
2 Tablespoons olive oil
2 Tablespoons unbleached flour
1 Tablespoon crushed garlic
2 Cups Franck's Veggie broth or your own
1 teaspoon corn starch or arrowroot flour
1 1/2 Tablespoons Tamari or Soy Sauce
Salt and Black pepper to taste (check your veggie stock before seasoning. When its concentrated, its usually pretty salty already)
In a medium sauce pan, heat your oil on medium heat and start sweating the onion and garlic. DO NOT BURN!!! Basically, you want to caramelize the onion and garlic until they are brown and thoroughly cooked, but not burned. Then, add your stock and bring to a boil. As the gravy is boiling, whisk in your flour and then add then corn starch. Whisk. Reduce the heat as the gravy thickens. Continue to let it thicken just a *little* too thick, and then add the soy sauce or tamari to thin it back out. After that, remove from the heat and serve!
Put the Brats on the mashed potatoes and pour the gravy on it . Serve with steamed kale and a pint of Brains Dark ale !!!
