A blog by ordinary people about living an extraordinary life

Veggie bangers and mash

The other day Meghan and I were watching The Barefoot Contessa.  Ina Garten made her husband a late night snack of bangers and mash.  Since I already had a great recipe for mashed potatoes, I figured all I needed to do was come up with a vegetarian sausage recipe and I could make a vegetarian version of bangers and mash.  With a bounty of fresh vegetables remaining, we threw in some rice and beans, and created a successful version of sausages.  They were even KayCee approved!

This dinner is KayCee approved!


  • 1 medium onion, diced (we used 2 small onions from Farmer Dave)
  • 1 bulb of fennel, diced
  • 1 celery root, diced
  • 2 cloves of garlic, diced (these were large cloves)
  • 6-8 small carrots, shredded (carrots were from Farmer Dave, probably 2 carrots from the store would be enough)
  • 1/3 cup of frozen spinach (we had cooked down some fresh spinach from Farmer Dave and froze it a few weeks ago)
  • salt
  • pepper
  • red pepper flakes
  • 1/3 cup of cooked brown rice
  • 1 15.50z can of red kidney beans, heated and drained
  • fresh oregano, chopped (about 1/2 a tablespoon)
  • fennel fronds, chopped (about 1 tablespoon)

In a non-stick pan, sauté the onion, fennel and celery root.  Season with salt and pepper.  Cook for about 10 minutes then add the garlic.  Cook for another 5 minutes before adding in the carrots.  Season again with salt and pepper.  Mix together and cook for 2-3 additional minutes.  Transfer the sautéed vegetables to a food processor and pulse until the mix is almost smooth (you do not want any large chunks of vegetables in the mixture).

In a large bowl, mash the kidney beans.  Add the oregano and fennel fronds.  Mix in the rice and sautéed vegetable mix.  Add breadcrumbs and adjust seasoning with salt and pepper, if needed.  Add the red pepper flakes to your desired level of heat.

Using a large ice cream scoop, spoon out the mixture onto a piece of aluminum foil.

Form into a log.

Cook the sausages in a non-stick pan with a little bit of extra virgin olive oil to brown them on all sides.  Serve with the mashed parsnips and potatoes.



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This entry was posted on December 22, 2011 by in Peter Waterman's posts and tagged , , , , .
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