Vegan Sausage Casserole with Roasted Vegetables
A rich and smoky vegan sausage casserole full of roasted vegetables. This comes together in under an hour in the oven for a relatively hands-off dinner that the whole family will love. It's easy to veganise this British classic when so many delicious meatless sausages are available, and I'll show you how to add a little bit of richness in to make up for the lower fat content.
Ingredients
- 4 portobello mushrooms, sliced into strips
- 2 red peppers, sliced into strips
- 1 large red onion, sliced into strips
- 8 cloves garlic : 4 sliced in half lengthways, 4 minced
- 1 tsp smoked paprika
- A handful of fresh thyme leaves
- 1 can of chopped tomatoes
- 60 ml (¼ cup) red wine
- 6-8 vegan sausages
Instructions
- Preheat the oven to 200C / 390F.
- Toss the peppers, onions, mushrooms and sliced garlic cloves in olive oil and a generous sprinkling of salt, then transfer into a shallow casserole dish.
- Roast in the oven for 15 minutes, then take out and mix the vegetables around and flip them over. They should have reduced a bit by now. Add the minced garlic, smoked paprika and thyme, and then put back in the oven for another 15 minutes.
- Once the vegetables are looking sufficiently roasted and browning around the edges, take the pan out and place on a heatproof surface. Now immediately pour in the red wine and let it bubble. Once it. stops bubbling, add the tomatoes. Cover and replace in the oven for a final 15 minutes while you prepare your sausages.
- You can either add the sausages to another tray in the oven (brushed with oil) or fry them. (The latter option adds a bit of extra oil and richness to the dish.)
- Remove the casserole from the oven and place the sausages on top, whole.
- Serve over mashed potato or rice.
Notes
I've used 6 sausages which is the right number for us. Either Mr. Veggie and I eat this whole casserole on our own (yep we're that greedy) or we have two sausages each, with one sausage for each of our little ones. You might want 8 if you've got four people eating normal portions.
Doubling the recipe is easy peasy, but you'll want to use a bigger dish like a roasting tin or lasagne pan. You don't want a deep casserole dish because the veg would be stacked too high to roast properly.
Serving: 1g, Calories: 590kcal, Carbohydrates: 52g, Protein: 40g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 22g, Sodium: 1602mg, Fiber: 17g, Sugar: 17g
