My title today is a reference from one blog that I love to read: Veganize it…Don’t criticize it! I really think we can “veganize” basically all recipes. Sometimes it’s harder, sometimes it’s easier, but it’s possible.
It’s so amazing when you see a recipe on the Internet or on TV and think about a vegan version for it! This week we decided to try a vegan version of a meal that the British call “bangers and mash”: savory sausages served over mashed potatoes.
Matteo’s mother was here with us and we wanted to celebrate the Mother’s Day with her (in Brazil and Italy this date is celebrated on the second Sunday of May). I can say that our vegan version was delicious (Matteo did most of the things, I just helped wiht the mashed potatoes).
And this is another easy and fast meal!
Recipe (serves 2/3 people):
6 small/medium potatoes
3 tablespoon soy milk
In a 4- to 5-quart pan over high heat, bring 2 quarts water and 1 teaspoon salt to a boil. Add potatoes. Cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 15 minutes. Drain potatoes, mash them and separate. Add the margarine to another pan and the mashed potatoes. Mix them and start add the milk gradually. Add more margarine if necessary, until potatoes reach desired consistency. Add salt and pepper to taste.
Mushrooms rosé sauce:
100g sliced mushrooms
250g tomato sauce
2 tablespoon soy cream
1 vegetable stock cube
1 teaspoon vegetable oil
This is a super basic sauce. Put the oil on the pan and mushrooms. Let fry for 3 minutes. Add the tomato sauce and the stock cube. Mix for another 2 or 3 min. add the soy cream and mix a little bit more.
5 vegan sausages (we used the Fry’s)
1 tablespoon vegetable margarine
1 sliced onion
Put the margarine on a fry pan and let it melt for a while. Add the sliced onion and let fry for 2 or 3 minutes. Add the sausages and fry until is well cooked.