Vegan Bangers and Mash

Rinse the green lentils thoroughly. Peel and cut the Maris Piper potatoes into even chunks. Finely dice the small onion. Mince all 6 garlic cloves (4 for sausages, 2 for gravy). Finely chop the chestnut mushrooms. Thinly slice the banana shallots into half-moons. Pick the fresh thyme leaves.

Combine the lentils and 600 ml cold water in a saucepan. Bring to a boil over high heat, then reduce to a simmer and cook until the lentils are completely soft and all the water is absorbed, about 25 minutes. Spread onto a tray and leave to cool completely.

Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and golden, about 8 minutes.

Add the minced garlic (4 cloves), fennel seeds, smoked paprika, sage, and dried thyme to the pan. Stir constantly for 90 seconds until fragrant.

Add the chopped chestnut mushrooms to the pan and cook, stirring frequently, until all moisture has evaporated and the mixture is dark and dry, about 10 minutes. Remove from heat and leave to cool.

Transfer the cooled lentils to a large bowl and roughly mash until about two-thirds are broken down, keeping some texture. Fold in the mushroom mixture, miso paste, rolled oats, flour, salt, and black pepper until the mixture holds together when pressed.

Divide the mixture into 8 equal portions and roll each into a sausage shape about 10 cm long, dusting your hands and work surface with flour as needed. Place on a lined tray, cover loosely, and refrigerate for at least 30 minutes to firm up.

While the sausages chill, make the gravy. Melt 2 tbsp vegan butter in a heavy-based saucepan over medium-low heat. Add the shallots and cook, stirring every few minutes, until deeply golden and caramelised, about 25 minutes.

Add the minced garlic (2 cloves) and fresh thyme leaves to the shallots and stir for 1 minute, then add the flour and stir constantly for 2 minutes to cook out the raw taste.

Pour in the red wine and stir vigorously to incorporate. Simmer until reduced by half, about 5 minutes.

Add the vegetable stock, Marmite, and balsamic vinegar. Simmer over medium heat, stirring occasionally, until the gravy coats the back of a spoon, about 15 minutes. Season with salt and black pepper and keep warm over low heat.

Place the potato chunks in a large pot of cold salted water. Bring to a boil over high heat and cook until completely tender when pierced with a knife, about 18 minutes. Drain thoroughly and return to the hot pan over low heat for 1 minute to steam off any excess moisture.

Remove the pan from heat. Add the 4 tbsp vegan butter to the potatoes and mash until smooth, then stir in the warm oat milk, salt, and white pepper until silky. Cover to keep warm.

Heat the remaining 1 tbsp olive oil in a large non-stick frying pan over medium heat. Add the chilled sausages and cook, turning every 2–3 minutes, until deeply browned all over and hot through to the centre, about 12 minutes total.

Divide the mash between four warmed plates, place two sausages alongside each portion, and spoon the onion gravy generously over everything. Serve immediately.