Recipe: Chilli and Fennel Vegan Sausage Casserole

Ingredients

• 1 pack Linda McCartney sausages
• I Tbsp. cold-pressed rapeseed oil
• 2 fennel bulbs, tough outer layer removed, sliced and fronds reserved
• 4 cloves of garlic, peeled and crushed
• 2 Tsp. fennel seeds
• 1 Tsp. chilli flakes
• 400g tin of canned tomatoes
• Hot water
• To serve:
• Tagliatelle or sautéed potatoes
• Fresh basil and parsley leaves and the reserved fennel fronds

Instructions

1. Heat the oil in a large pan
2. Add the sausages and brown for 8-10 minutes then remove and set aside
3. Add the sliced fennel to the pan and sauté for 5-7 minutes (adding more oil if necessary)
4. Add the crushed garlic, fennel seeds and chilli flakes and cook for a further 3-4 minutes, stirring well
5. Add the chopped tomatoes and refill the emptied can with the hot water, add to the pan
6. Return the sausages to the pan
7. Cook uncovered for a further 20 minutes before checking seasoning and serving over tagliatelle or with sautéed potatoes
8. Dress with the reserved fronds and chopped fresh herbs

http://www.thisisnotadiet.uk/2018/11/20/recipe-chilli-and-fennel-vegan-suasage-ragu/