Add a subtle elegance to your bangers and mash with this vegan recipe for mustard mash.
5 large potatoes, peeled and cubed
Knob of vegan margarine
1 Tbsp vegan wholegrain mustard
A handful fresh flat leaf parsley,
Salt and freshly ground black pepper
Add the cubed potatoes to a large pot of boiling salted water. Cover and boil until the potatoes are soft.
Drain and return to the pot. Add margarine, mustard, parsley, salt and pepper and a little water and mash until light and fluffy, adding a little more water if the mash seems too dry.
Plate up with Fry’s Vegetarian Braai Flavour Country Herb Sausages and tinned mild chakalaka.
Thank you to Jade from ‘The Wild Bulb’.
Please check with the author regarding © terms.