Directions for Bangers and Mash
1. To make the bangers, preheat the oven to 350°F.
2. In a skillet over medium heat, sauté the onion, garlic, fennel seeds, and red pepper flakes in 1 tablespoon of the vegetable oil for 4 to 5 minutes until the onions are soft and translucent. Lower the heat as necessary to prevent the garlic from burning.
3. Add the onion mixture to a food processor along with the 2 tablespoons vegetable oil, 1 cup of the vital wheat gluten, and the remaining ingredients. Process until mostly combined. Add the remaining 1 cup vital wheat gluten and process until the dough forms a ball and is mostly combined. Place the dough on a work surface and knead 10 to 15 times until well combined.
4. Cut 8 pieces of aluminum foil approximately 10 by 12 inches. Place a portion of the sausage dough in the center of each piece of foil and form into a log shape approximately 11⁄2 inches wide and 41⁄2 inches long. Wrap tightly, twisting the ends in opposite directions to seal the foil firmly around the dough and shape it into a sausage.
5. Place all the wrapped sausages on a baking sheet spaced an inch apart and bake for 30 minutes until they feel very firm to touch. Let cool for 20 to 30 minutes at room temperature. They might still be warm, but then refrigerate them at least overnight. Refrigeration is absolutely necessary; otherwise the gluten will not activate, and the sausage texture will not be right!
6. Prepare the mashed potatoes just before serving. Bring a large pot of cold water with the potatoes to a boil. Cook until tender, 10 to 12 minutes. Drain and mash in the pot with the remaining ingredients.
7. Just before serving, heat up the gravy in a saucepan and thin out with water or vegetable stock if necessary.
8. To cook the bangers, heat a skillet over medium heat with the remaining 1 tablespoon of vegetable oil and pan-fry the sausages for 5 to 6 minutes until browned on all sides. Add about 1⁄4 cup of the gravy to coat the sausages and cook for 1 more minute. You can add the peas at the end to cook through or steam them separately.
9. Plate the dish with a heaping mound of potatoes, 2 sausages, peas, and more gravy on top. Serve immediately!
Directions for Gravy
1. In a saucepan, sauté the shallot and garlic in the vegan butter for 2 minutes.
2. Add the thyme, rosemary, nutmeg, and celery salt and sauté for 1 to 2 more minutes.
3. Stir in the tahini, tamari, maple syrup, 1⁄4 cup stock, and Worcestershire and simmer over low heat for 3 to 4 minutes. Add more stock as necessary to thin out the gravy to your desired consistency.
4. Allow the gravy to cool completely before storing or freezing. It will keep in the fridge for up to 2 weeks or in the freezer for up to 3 months. When reheating the gravy, add more water or vegetable stock to thin it to your desired consistency. The gravy will not become bland from diluting.