Vegan Bangers and Mash Baked Potatoes with Guinness Gravy
This baked potato version of vegan bangers and mash is super easy to make and LOADED with flavor! This Irish inspired plant-based recipe is made with vegan Beyond sausage, smashed baked potatoes, and slathered in a vegan Guinness gravy. This bowl full of comfort food is everything you want on a cold winters day.
Equipment
- sauce pan
- baking pan
Ingredients
- 4 large potatoes
- 1 tbsp olive oil
- 2 vegan Beyond Sausages
For vegan Guinness Gravy
- 2 tbsp vegan butter I used Miyoko's vegan butter
- 1 shallot, sliced thin
- 2 cloves of garlic, diced small
- 2 tbsp flour
- 1/2 cup Guinness
- 2 cups water
- 5 dried shiitake mushrooms Can substitute other dried mushrooms
- 1 tsp whole grain mustard
- 1/2 Not-Beef Bouillon cube I used Edward and Son's
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp poultry seasoning
- 2 tbsp shallots, sliced thin
Instructions
Prepare the baked potatoes
- Preheat oven to 425 F
- Begin by thoroughly washing the 4 large potatoes
- Using a fork, pierce the skin of the potatoes about 4 or 5 times to create small holes**don't skip this step! Poking holes in your potatoes allows the potatoes to release steam while baking, preventing potatoes from bursting during the cooking process
- Brush olive oil on the potatoes so that they are totally covered
- Place oiled potatoes in tin foil, wrap, place on a baking tray
- Place potatoes in a preheated oven. Bake for one hour.
- **while potatoes are baking, move onto the rest of the recipe
Prepare the bangers (vegan sausage)
- When your potatoes have 25 minutes left, place the vegan Beyond sausage on the baking tray and bake for the remaining 25 minutes.
Prepare the vegan Guinness gravy
- Cut shallots into thin slices and chop garlic into small pieces. Set aside
- Place 2 tbsp of vegan butter into a sauce pan over medium heat.
- As butter begins to melt, add sliced shallots. Cook over medium heat for 3 minutes. Stirring often
- Add diced garlic, stir and combine. Cook for another 2 minutes
- Add 2 tbsp of flour to the pan and mix thoroughly so the flour blends well with the butter. This should only take about 15-30 seconds
- Slowly add Guinness while you continue to mix. This will start to make your flour and butter mix more smooth
- Slowly add 1/2 cup of water and continue mixing.Just start with 1/2 cup, you will add the rest of the water in a minute.
- Once you have thoroughly mixed your ingredients so they are smooth and thick add 1 1/2 cups of water, 1/2 of a Not-Beef Bouillon Cube, 5 dried shiitake mushrooms, 1 tsp mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp poultry seasoning. Mix thoroughly
- Bring gravy to a boil and then lower heat to medium-low and allow to simmer for another 15 minutes. Add more water if you desire a thinner gravy.
- Pull out the mushrooms and cut them into strips. Return them to the gravy
- Once you have allowed your gravy to cook for 15 minutes gravy should be ready! Remove from heat.
Put it all together
- Once the potatoes and vegan bangers have finished baking and the gravy is ready, it's time to plate!
- Remove potatoes from the oven and carefully remove them from the tin foil
- Cut each potato open and mash the inside of the potatoes with a fork. Set aside
- Place vegan sausage on a cutting board and cut sausage into smaller pieces
- Fill baked potatoes with chopped vegan sausage and top them off with the Guinness gravy. Garnish with sliced shallots
- Serve and enjoy!
