Vegan Bangers and Mash
Looking for plant-based ways to celebrate St. Patrick’s Day? Be sure to check out this healthy vegan Bangers & Mash recipe! It’s filled with plant-based goodness!
Ingredients
- 1 1/2 cups dried kidney beans see Recipe Notes
- 3 cups water
- ~4 lbs Yukon Gold potatoes washed and cut into large pieces
- 1/4 cup vegan butter + vegan butter as an additional topping
- 5 oz can full fat, unsweetened coconut milk
- 1 tsp salt
- 1 fresh leek well washed and thinly sliced
- 1 bunch lacinato kale washed and roughly chopped
- 1 tbsp extra virgin olive oil
- salt & pepper to taste
- 1/4 cup yellow onion diced
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp crushed fennel seeds
- salt & pepper to taste
- 1 tbsp safflower oil for brushing on the finished vegan sausages
Instructions
- Add the dried kidney beans and 3 cups of water to an Instant Pot. Cook on high for 50 minutes. Naturally release the steam, then drain and rinse the kidney beans. Allow to cool. For a canned kidney bean substitute, see the Recipe Notes.
- While the kidney beans are cooking, wash and cut the potatoes into large chunks. Fit a steamer basket into a large pot and add the potatoes. Steam for ~25 minutes or until the potatoes are soft. Drain the pot and add the cooked potatoes back to the pot.
- While the potatoes are cooking, add the roughly chopped kale to a large bowl. Massage the kale until the leaves a dark green and the texture has softened. Add the sliced leeks, 1 tbsp of extra virgin olive oil and season with salt and pepper. Lightly massage to combine. Set aside.
- When the kidney beans have cooled, add them to a large bowl. Add the diced onion and seasonings. Using your hands mash the beans and combine the onions and spices.
- Roll the bean mixture into sausage links. Lightly brush with safflower oil and air fry to 10-12 minutes, pausing to flip the links at 5-6 minutes.
- While the vegan sausages are cooking, add the kale and leeks to a large skillet. Sauté the vegetables on medium-low heat until they are slightly browned. About 6-8minutes.
- While the vegetables are sautéing, add the vegan butter, coconut milk and salt to the pot of potatoes. Using a hand masher or a hand mixer, mash the potatoes to the desired consistency.
- Serve the mashed potatoes topped with the vegan sausages and sauteed vegetables. Season with salt and pepper.
Notes
- You can substitute 1 25 oz can of kidney beans for dried kidney beans. Drain and rinse the beans, then add them to a pot and cover with water. Simmer for ~20 minutes until the beans are softened, then drain and allow to cool.
Tried this recipe?Let us know how it was!