Vegan Sausage and Tomato Casserole

Everyone knows what cosy feels like; snuggly, warm and comforting. This sausage and tomato casserole recipe is edible cosy. There are quite a few different varieties of vegan sausages, Fry’s are awesome, as are Linda McCartney and VBites.

This is another meal I tend to cook a huge batch of and freeze the majority of it. For eight servings you’ll need the following (adjust the amounts if you need less);

  1. One pack of Fry’s sausages, chopped (or any other brand, or substitute with beans)
  2. Two large red onions, sliced
  3. One pepper, diced (optional)
  4. 300g/10.5oz white mushrooms, coarsely chopped
  5. Two 400g/14oz tins of chopped tomatoes
  6. One 500g/17.goz  of passata
  7. Five large cloves of garlic, minced
  8. Two tablespoons of tomato puree
  9. One tablespoon of soy sauce
  10. 150ml/5fl.oz red wine
  11. 200g/7oz frozen peas
  12. Dried herbs, I used one tablespoon of each parsley, thyme, rosemary, oregano, basil and tarragon
  13. Salt and black pepper to taste

The pepper is optional, I had one to use up and didn’t want to leave it looking forlorn in the fridge. Start by preparing your ingredients and heat a tablespoon of oil in a large casserole pot, over a low to medium heat should suffice. Add the onions, cover with a lid, and cook for about 20 minutes until they start to caramelise. You’ll need to stir them a little to ensure they don’t stick, but try not to stir them too much, they really don’t like that.

Next add the garlic, mushrooms and peppers, if using. Cook for about five minutes until the mushrooms start to release liquid. Next add the wine and give everything a stir. After about five minutes the alcohol should have mostly cooked off, then add the tomato puree, passata, tinned tomatoes, soy sauce and herbs. Increase the temperature, cover and leave to simmer for about ten minutes.

Finally add the peas, sausage and season to taste. Continue cooking for another 15 minutes or so. This would be lovely with boiled potatoes, mash or rice, I served mine with baked potato. I like to cook them low and slow, say about 180ºC/350ºF for about an hour and a half. This will give you a potato that’s crispy on the outside whilst being light and fluffy on the inside. Perfect cold weather food.

Bye for now 🙂

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