Vegan Sausage Casserole Food

VEGAN SAUSAGE CASSEROLE

Steps:

• Preheat your oven to 180˚c (fan-oven)
• Heat 2 tablespoon of olive oil in a casserole dish over a gentle heat. Toss in the 3 diced carrots, 4 cloves diced garlic, 2 diced onions and 4 sticks of diced celery. Fry gently 8-10 minutes until the vegetables are soft.
• Add in the 1 teaspoon of paprika and 1 teaspoon of dried thyme. Stir into the vegetables and then pour in the 1 can of plum tomatoes, 1 bay leaf, 2 cans of drained cannellini bean and 500ml of vegetable stock. Cover and place into the oven for 30 minutes until the beans are nicely soft.
• When the casserole has about 10 minutes left, prep the vegan sausage. Heat a tablespoon of olive oil in a frying pan over a medium-high heat. Toss in the 6 chopped vegan sausages slices and fry for 2 minutes either side until they have a wonderfully crispy exterior.
• After the casserole has cooked for 30 minutes, remove and season to taste with salt and freshly ground black pepper. Stir in the 30g of chopped parsley and crispy sausage slices. Layer a thick helping of breadcrumbs over the top of the casserole.
• Place the casserole back in the oven, uncovered, for 5 minutes until the breadcrumbs start to turn golden brown.

VEGAN SAUSAGE CASSEROLE

Steps:

• Heat the oil in a large saute pan or casserole dish. Add the onion plus 1/4 tsp of sea salt and cook over a low heat for about 20 minutes stirring regularly until they are soft and golden.
• Turn up the heat to medium then add the chilli flakes, smoked paprika and rosemary and cook for a minute, then add the garlic, cook for another minute.Pour the wine, if using, into the pan and stir well until the wine has reduced fully then pour in the tins of tomatoes. Add some water to the empty tins, give them a little swirl then pour it into the pan as well.
• Now add the peppers, beans, thyme, bay leaf salt and pepper. Stir well then cover with a lid, turn down the heat a little and leave to simmer for about 10 minutes.
• While the sauce is simmering cook the sausages in a little olive oil, you can grill or fry them it's up to you I fry them.Once they are cooked remove from the pan and pat dry with some kitchen paper. Cut the sausages in half.
• Remove the lid from the pan then add the sausages to the tomato and bean sauce. Check the seasoning. Turn up the heat to medium then leave the sauce to reduce for about 10 minutes. Add the parsley just before you serve it.
• Serve immediately with mashed potatoes or creamy polenta.

VEGAN SAUSAGE CASSEROLE

Steps:

• Heat the oil in a large casserole or heavy-based saucepan over a medium heat, and fry the sausages for 4-6 mins, in batches if needed, until golden brown all over. Transfer to a plate.
• Add the onion, carrot and celery to the oil left in the pan (add a splash more if you need to), and fry for 10 mins, until very tender and starting to turn lightly golden. Tip in the chopped tomatoes, half fill each can with water and add to the pan. Stir in the sugar, oregano, paprika, cayenne, vinegar and half the thyme. Season well and bring to a simmer. Cook for 15-20 mins uncovered until the tomatoes start to break down, then stir in the cannellini beans and simmer for 10 mins until the casserole has thickened and the sauce coats the beans. Stir the sausages back into the pan. Season well. Add a pinch more sugar or smoked paprika if you like.
• Heat the oven to 200C/180C fan/gas 6. Mash the vegan spread with the remaining thyme leaves, chopped parsley and crushed garlic. Season with black pepper and mash well with a fork until combined. Lightly toast the sourdough in a toaster or under the grill. Smother the garlic mixture over the bread slices, and arrange over the top of the casserole. Transfer to the oven and cook for 15 mins until the garlic breads are golden brown, the garlic mixture melts into the toasts and edges are toasted.