Recipe: Vegan Sausage Casserole

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Vegan Sausage Casserole

Vegan Sausage Casserole

Ingredients

  • 1 Tbsp. olive oil or cold-pressed rapeseed oil
  • 1 large onion, peeled and sliced
  • 2 carrots, peeled or scrubbed and sliced
  • I pack of mushrooms, wiped and sliced
  • 1 pack of vegan sausages (we like Linda McCartney's)
  • 400ml of Kallo onion and garlic stock or vegetable bouillon
  • 4 Tbsp. tomato puree
  • 2 Tbsp. dried mixed herbs
  • 400g Canned butterbeans
  • Half a bunch of parsley, roughly chopped
  • To serve:
  • Potatoes
  • Garlic oil
  • Soya or nut milk
  • Seasoning
  • Half a Savoy cabbage, shredded

Instructions

  1. Put potatoes on to boil
  2. Heat the oil in a large saucepan
  3. Add the onion for 5 minutes until starting to soften
  4. Add the carrots and mushrooms and continue cooking for a further 3-5 minutes
  5. Cook the sausages according to preference and packet instructions, set aside and slice once cooled
  6. Stir the stock, tomato puree and herbs into the vegetables and bring to the boil
  7. Simmer without a lid until the sauce has reduced and the vegetables are tender
  8. Add the sausages and drained beans to the mixture
  9. Continue to simmer for 10 minutes to warm through
  10. If the sauce hasn't thickened, remove a little liquid, mix with cornflour to form a paste and then return to the pan
  11. Mash potatoes and cook the cabbage
  12. Assemble the dish with the mashed potatoes topped with cabbage and pour some casserole mix over the top, dress with the parsley and enjoy!
  13. Garlic mashed potatoes - boil potatoes and mash with garlic oil and a little soya or nut milk until smooth and creamy.
  14. Shredded Savoy cabbage, microwaved for 30 secs - 1 minute until still retaining a bite
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http://www.thisisnotadiet.uk/2018/01/25/recipe-vegan-sausage-casserole/

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