This a lovely meat-free alternative to your standard sausage and mash. A perfect midweek meal, ready in about 30 minutes and easy on the pocket. It was very well received in my house and is a great dish if you are trying out a meat-free Monday (or any day) as you don't feel deprived of protein. The dish is elevated by the fresh herbs and tangy sauce which really complements the bean mash and veggie sausages. One word of advice - make sure that you buy good quality veggie sausages (Cauldron are great) as they make all of the difference.
Serves 3
Ingredients
Bean mash
3 1/2 shallots, finely diced
Fresh rosemary, thick stalk removed and finely chopped
3 cloves of garlic, peeled and crushed
3 tins of cannellini beans, drained
300ml vegetable stock
4 tbsp olive oil
2 tbsp lemon juice
Sea salt and freshly ground black pepper
Green sauce
Large handful of parsley, finely chopped
1/2 shallot, very finely diced
2 tbsp red wine vinegar
1 tsp dijon mustard
1 tbsp capers
1/2 tsp fresh chopped rosemary, very finely chopped
6-7 tbsp olive oil
9-12 vegetarian sausages, depending on how hungry you are! (I like Caudron Lincolnshire sausages)
Directions
Green sauce
Place the shallot and red wine vinegar into a small bowl and allow to macerate for approximately 30 minutes.
Bean mash
In a medium pan, heat 1 tbsp olive oil.
Add the shallots, rosemary and a pinch of salt and cook over a medium heat for 10 minutes, stirring regularly, until the onion has softened and is a light golden brown (turn the heat down if it started to brown too quickly).
Add the crushed garlic, and cook for a further 30 seconds to 1 minute, stirring regularly (you don't want to burn the garlic).
Add the drained cannellini beans and the vegetable stock and allow to simmer for 5 minutes.
Remove the pan from the heat and add the lemon juice and the remaining 3 tablespoons of olive oil. Season well with black pepper and a pinch of sea salt.
Decant the mixture into a food processor and blend to a smooth puree.
Return to the pan, check for seasoning (adding more salt if required), cover and keep warm until required (add a little more stock if the puree is too thick).
Green sauce
Add the dijon mustard, parsley, capers, chopped rosemary and olive oil to the macerated shallots. Mix together until thoroughly combined (add a little more oil and a squeeze of lemon juice if too thick).
Keep chunky, or blend into a smooth sauce in a food processor, if desired.
Set aside until ready to serve.
Cook the sausages according to packet instructions (I like to fry mine in a pan in a little olive oil until nicely bronzed, approximately 10 minutes).
Spoon the mash onto the plates, top with the sausages and then spoon over the green sauce.
Serve immediately (lovely with a chunk of fresh bread to mop up any juices).
Enjoy x