Vegetarian Bangers and Mash with Mushroom Gravy

Mashed Potatoes

1. Place the peeled and quartered potatoes in a large saucepan, cover with cold water, and add a generous pinch of salt. Bring to a boil.
2. Simmer for 15-20 minutes, or until tender when pierced with a knife. Drain well.
3. Return the potatoes to the dry saucepan over low heat for 1-2 minutes to evaporate any excess moisture. Mash them thoroughly.
4. Add the butter and warmed milk to the mashed potatoes. Mix until smooth and creamy, adjusting milk for desired consistency. Season with salt and pepper to taste.

Mushroom Gravy

1. Heat 1 tbsp of olive oil in a frying pan or saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms have released their liquid and started to brown, about 8-10 minutes.
3. Stir in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the vegetable broth, ensuring no lumps form. Add the fresh thyme leaves.
5. Bring the gravy to a simmer, then reduce the heat and cook for 5-7 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.

Sausages

1. Cook the vegetarian sausages according to package instructions. This usually involves pan-frying in the remaining 1 tbsp of olive oil over medium heat for about 10-15 minutes, turning occasionally, until golden brown and heated through. Alternatively, bake them in a preheated oven.

Assembly

1. Divide the mashed potatoes among plates. Top with the cooked vegetarian sausages.
2. Generously ladle the mushroom gravy over the sausages and potatoes.