Chelsea's Romelu Lukaku shares vegan recipe for 'beyond bangers and mash'

As Veganuary winds down, participants of the vegan movement will be evaluating whether to incorporate vegan principles into their daily lives.

Flexitarianism or a semi-vegan diet is one where people adopt a vegan-friendly diet for a few days of the week. This is good for those who like a little flexibility, where pressure of being 100% vegan is taken away for a more user-friendly approach.

A popular flexitarian is Chelsea footballer Romelu Lukaku. He joins other professional athletes including Lewis Hamilton and Lindsey Vonn, plus celebrities Kevin Hart and Snoop Dogg, all who champion plant-based diets.

Romelu said: “Diet is a big part of my daily life and over time I’ve really understood how eating more plant-based food, like Beyond Meat, can seamlessly fit within my routine.”

Beth Moskowitz, Chief Brand Officer, Beyond Meat said: “Romelu is an athlete who embodies our mission to Go Beyond and exemplifies how athletes at the highest calibre are choosing to include plant-based protein in their diets for its nutritional benefits.”

Romelu has created a tasty recipe that is hearty, filling and which will be a hit with those who love traditional dishes with a twist. The talented footballer aims to give a tasty boost to people in the final few days of Veganuary and fellow flexitarians too. Here is Romelu’s recipe for delicious Beyond Bangers and Mash.

Lakaku’s Beyond Bangers and Mash

Serves 2

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients

For the mash

4 cans (400g) butter beans drained

30ml extra virgin olive oil

2 small garlic cloves, roughly chopped

4 sprigs thyme (just the leaves)

2 sprigs rosemary (just the leaves)

2 packs Beyond Sausage

600g brussels sprouts, shredded

2 tsp salt

2 tsp pepper

1 tbsp chives chopped

For the gravy

330ml alcohol free stout

2 onions finely sliced

1 tbsp extra virgin olive oil

1 tbsp flour

2 tbsp maple syrup

1 tsp demerara sugar

500ml vegetable stock

Method

1. Start making your butter bean mash by adding extra virgin olive oil to a small saucepan. Once warm, add garlic, thyme and rosemary, cooking on low heat for 2-3 minutes until the garlic is golden. Remove from the heat and set aside.
2. Blitz butter beans from 3 of the cans and blend to a smooth purée.
3. Roughly mash 1 can of butter beans with the back of a fork.
4. Combine the herby oil, all the butterbeans (pureé and roughly mashed), 1 tsp salt and set aside.
5. In a large saucepan on low heat add the finely sliced onions to the olive oil and sweat for 10 minutes.
6. Add sieved flour and cook for 2 minutes.
7. Add the stout and increase the heat to medium for 5 minutes.
8. Once reduced, add the stock and continue cooking for another 5 minutes on low heat until nice and creamy.
9. Add the maple syrup and demerara sugar and cook for another 5 minutes removing from the heat to set aside.
10. In a large frying pan on low heat add 1 tbsp of olive oil. Once warm add the brussels sprouts and 2 tsp pepper.
11. Cook for 15 minutes until slightly golden then add the Beyond Sausages to the same pan.
12. Cook sausages on all sides for around 10 minutes until evenly cooked then transfer the gravy to a gravy boat.
13. Rinse the pot and warm up the mash gently on low heat for a couple of minutes.
14. To serve, spread the mash on the plate. Add the sausages and brussels sprouts on top.
15. Finish the dish with the alcohol-free stout and onion gravy and a sprinkle of chives.

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