Bonfire Banquet

Bonfire night is the best time to show your meat eating friends they aren’t missing out by not eating animals. I always associate fireworks with sausage and mash, and so that is exactly what I will be serving my guest this year.  Obviously, I have added a few extras to make sure no one goes home hungry!!

As this is more of a ‘sit down’ occasion, I think that this is the perfect meal to be served before/after you celebrate with your fireworks. Be safe out there people.

I like to use Linda McCartney’s because they are widely available, but any vegan sausages will do. 

This recipe feeds 4, but the recipes is simply multiplied should you have more friends than me!

Ingredients – 

2 x packs of Linda McCartney’s/ any vegan sausages (6 pack)

8 x medium red potatoes peeled and cut into 4

½ x cup of almond milk

½ x cup of vegan spread

2 x tins of baked beans

4 x teaspoons of finely diced garlic

4 x tablespoons of Reggae Reggae sauce (choose your own spice threshold)

2 x vegan stock cube

200g x curly kale, washed and prepped

4 x red onion peeled and chopped

4 x whole leeks, washed and trimmed

Method – 

1. Preheat the oven to 180 degrees.

2. Take the leeks and place them all in a baking dish that will fit them all in nicely, you will then add 1 of your stock cubes and enough hot water to cover the leeks. You will then need to cover the top of this with foil. Make sure that it is tight, as this will ensure that the leeks stay moist and soft.

3. After the leeks being in the oven for 10 minutes you will need to place the sausage on a baking tray on the lower shelf, turning after a further 10 minutes.

4. Place your peeled potatoes in a pot and cover with boiling water from a kettle.

5. Once the potatoes have been boiling for 20 minutes, check them to ensure they are soft enough to mash, if so drain. If not continuing for a further 10 minutes, checking every few minutes or so.

6. Once the potatoes are drained well, return to pan and mash, once the potatoes are fairly smooth, add the vegan spread and milk, as well as seasoning to taste. Set aside.

7. Add the onions, garlic, stock cube to a pan, pour in ½ cup of boiling water and allow to gentle simmer on a low heat, until sticky and glorious!

8. Place kale in a pan and cover in boiling water, leave to boil for 6-8 minutes. 

9. Cook beans and add the reggae reggae to them whilst they are still warming through.

10. Once kale and beans are cooked, remove sausages and leeks ensure all is piping hot all the way through, serve the leeks on the bed of kale, with spicy beans and sausages with the garlic and sticky onion draped over the top.

Perfect to be followed by a Choc Shot hot chocolate, just what every one needs on a cold winters night! Enjoy and please be safe when using fireworks.

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