I’ve always loved sausage casserole. I have fond memories as a child of eating huge servings of casserole made with Linda McCartney sausages and a packet of sauce mix with a giant helping of fluffy mashed potatoes, so much that I wouldn’t be able to move. It was proper comfort food and when I used to visit my mum, we always had that for dinner.
Nowadays, I prefer to make my own casserole rather than reaching for a packet of dry mix, although many are vegan and aren’t full of anything too nasty, I just much prefer a proper home cooked dish made with fresh ingredients rather than powdered.
Plus, the huge servings I could once consume and still wake up with a washboard tummy are now just a distant memory…
Instead of super heavy, carb and calorie laden mashed potatoes, I love to serve it with mashed swede. I adore the stuff and it satisfies my very annoying need for too much starch but is much lower in calories and full of goodies. I use an immersion blender and only add salt and loads of black pepper and it goes super smooth and creamy without a need for margarine or milk.
This casserole is absolutely bursting with bold, Mediterranean flavours – a welcome change to the simple – albeit delicious – classic British (vegan) sausage casserole.
I used a selection of Mediterranean yummies I was sent to try from Fragata to create this baked stew. The highlight is the juicy olives scattered over at the end, the work so well with the sweet bursting tomatoes.
Ingredients: Serves 4
- 8 vegan sausages (I love Linda McCartney brand)
- 1 celery stalk, cut into 1/2 inch chunks
- 2 carrots, sliced
- 1 large red onion, in large chunks
- 1/2 cup vegan red wine (or more stock)
- 1.5 cups cherry tomatoes, whole
- 1 can chopped tomatoes
- 3/4 can stock
- 2 roasted red peppers, sliced thin (jarred or home roasted)
- 1 tbsp capers, roughly chopped
- 2 cloves of garlic, crushed
- 1 pickled chili, finely minced (or fresh)
- 1 tbsp chervil
- 1 sprig of mint
- 1/4 cup marinated olives, to serve
- Brown the sausages in a pan and preheat the oven to 180’c.
- Add the celery, carrot and onion to the sausages and sauté over a high heat for a minute. Add the wine and let it bubble and deglaze the pan until the alcohol smell goes and the wine is reduced to a syrup.
- Tip in to an ovenproof dish and pour over the fresh and canned tomatoes then use the can to measure the stock and pour over. Scatter over the red pepper, capers, garlic and chilli.
- Place in the oven for 20-30 minutes until thickened and bubbling and a little charred in places. Scatter over the chopped herbs and olives before serving.
High in dietary fiber
Very high in vitamin A
Very high in vitamin C