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.
8clovesgarlic : 4 sliced in half lengthways, 4 minced
A handful of fresh thyme leaves
1can of chopped tomatoes
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.
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.