





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
- Heat the oil in a large pan
- Add the sausages and brown for 8-10 minutes then remove and set aside
- Add the sliced fennel to the pan and sauté for 5-7 minutes (adding more oil if necessary)
- Add the crushed garlic, fennel seeds and chilli flakes and cook for a further 3-4 minutes, stirring well
- Add the chopped tomatoes and refill the emptied can with the hot water, add to the pan
- Return the sausages to the pan
- Cook uncovered for a further 20 minutes before checking seasoning and serving over tagliatelle or with sautéed potatoes
- Dress with the reserved fronds and chopped fresh herbs
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http://www.thisisnotadiet.uk/2018/11/20/recipe-chilli-and-fennel-vegan-suasage-ragu/





