There is nothing quite like a casserole, meals like this have to be up there with my favourite things to have for dinner. They are satisfying and delicious, and can be adapted depending on what you have in your fridge at the time! Here is my recipe for a hearty vegan sausage and lentil casserole, the ultimate comfort meal.
There are a few different casseroles I like to make on colder days, but this sausage and lentil casserole will always be my first choice! For this recipe I combine plant-based sausages with puy lentils (the best lentils in my opinion), in a rich tomato based sauce that tastes amazing combined with a side of potatoes and vegetables.
There are so many vegan sausages available to purchase in most supermarkets. My go-to tend to be Richmond meat-free sausages, which are by far the most realistic meat-like sausages I've tried, they have even fooled many of my non-vegan friends! Other sausages which would work well include Naked Glory sausages, Beyond Meat sausages, and of course the trusty Linda Mcartney sausages.
Vegan Sausage & Lentil Casserole
Prep time: 5 minutes
Cooking time: 55 minutes
Total time: 60 minutes
Servings: 4
Ingredients
1 onion, chopped
2 carrots, chopped
2 garlic cloves, crushed
8 plant-based sausages
1 tbsp tomato puree
1 tsp vegan worcestershire sauce
1 tsp marmite (optional but recommended)
4 rosemary sprigs
250g puy lentils
600ml vegetable stock
400g tin chopped tomatoes
Salt and pepper, to taste
Fresh rosemary
Instructions
Heat a saucepan over a medium heat, add a little oil and cook the onion, carrots, and garlic for around 5 minutes until the onion softens.
Add the sausages, you can either chop them into bite-sized pieces or leave them whole, and cook through until golden brown (the length of time will vary based on the type of plant-based sausages you use).
Add the tomato puree, worcestershire sauce, marmite, and fresh rosemary, and stir for a further minute.
Add in the lentils, stock, chopped tomatoes, and season with salt and pepper.
To stove cook - Bring the pan to a boil, reduce the heat, and simmer for 45 minutes.
To pressure cook - Pour your casserole into your pressure cooker and cook on high for 10 minutes.
To slow cook - Pour your casserole into your slow cooker and set for 8 hours (or however long you would like to leave it for).
Serve with a few sprigs of fresh rosemary, potatoes, and a load of vegetables.
Notes
Any left-overs can be stored in the refrigerator for 3-5 days, make sure when you reheat the food is piping hot before consuming.
Feel free to add additional root vegetables to this casserole, some of my favourites are parsnip and swede.
For more hearty meals check out my vegan toad in the hole.
Thanks for reading, I hope you enjoy my vegan sausage and lentil casserole! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox
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