vegan “sausage” casserole…

hey 🙂

      ill start off by telling you that the weather here is grey and depressing…….as usual to be honest, but today was damp too so thats even worse……so i dragged myself out of the house on my bicycle and went into town to meet mummy bear and get some veg from the veggie man and cycled back with the veg weighing a tonne in the basket of my bike (i live at the very top of a hill haha)  so by the time i got home i was freezing cold, exhausted and hungry so i decided that today is the perfect kind of day for some sausage casserole to heat my tummy… my husband had been up a mountain on his bike all day too!!    So if youve been out on your bikes and need a good cozy tummy this is your meal……soooo yummy!! 

My husband isnt a veggie at all and he loves this …………


vegan “sausage” casserole




6 shallots, peeled and left whole (carefully remove the bottom and the hairy end)

3cloves garlic, peeled and chopped

4 carrots peeled and halved lengthways and chop into chunks

125g Baby button mushrooms, wipe off dirt and leave whole

5 new potatoes skin on, cut in half

8 cooked veggie sausages, chopped into inch long chunks (i use linda mccartney but use your fave)

2x tins chopped tomatoes

½ pint vegetable stock

1tbs tomato puree

Bay leaf

2tsp dried thyme

Splash of balsamic vinegar

Salt and black pepper






1. Add a a drizzle of extra virgin olive oil to a casserole dish (with lid) and add your vegetables to the pot to brown for about 4mins. Add your garlic and fry for about 1min and pour in your tomatoes, stock, balsamic, herbs and sausage and stir and cover.


2. place in the oven on low for 2hours (or however long it takes till the veg is soft)….stirring from time to time to stop it from sticking….when you stir remember to taste your sauce incase it needs more seasoning.   when your veg is soft the casserole is done…..serve in bowls with some wholewheat crusty bread on the side! 





happy munching 🙂   xx

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