





Mediterranean Vegan Sausage Casserole with Basil and Garlic Toasts
Ingredients
- 2 Packs of Linda McCartney's Vegan Sausages
- 1 Red, yellow and green pepper, deseeded and chopped
- 4 Red onions, cut into wedges
- I Tbsp. cold-pressed rapeseed oil
- 400g can of chopped tomatoes
- 1 Pack of basil, leaves picked and torn, reserving sprigs for decoration
- For the Toasts;
- I sourdough loaf, sliced into rounds
- 25g of Violife creamy spread
- 2 Tbsp. Vitalite spread or other vegan butter/margarine
- 4 garlic cloves, peeled and crushed
Instructions
- Preheat the oven to 220oC/200oC fan/Gas 7
- Place the vegetables in a large roasting tin and top with the sausages
- Sprinkle over the oil and toss to coat
- Roast for 15-20 minutes until browning (this is slightly longer than packet instructions as the veg slows down the cooking/browning time)
- Pour over the chopped tomatoes and half of the basil, check seasoning
- Roast for a further 10-15 minutes until everything is bubbling together but not drying out. If the casserole looks a little dry - add vegetable bouillon, some red wine or some water
- Meanwhile, preheat the grill, mix the violife, vitalite, garlic and the other half of the basil
- Toast the bread rounds on one side, remove
- Spread with the creamy mixture
- Grill until browned
- Serve the casserole with the garlic toasts on the side
- NB, I had the remains of a casserole pack of vegetables (leeks, carrots, turnip and potatoes and I popped that in too - worked well and would increase serving size considerably)
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http://www.thisisnotadiet.uk/2018/02/28/recipe-mediterranean-vegan-sausage-casserole-with-basil-and-garlic-toasts/





