Sausage Casserole With Sweet Potato And Red Pepper

Perfect for easy and fast mid-week dinners and ideal for batch prepping. This recipe can easily be prepared as gluten-free.

 

Servings: 4

Total Time: 5r minutes

 

Ingredients: 

  • 1 pack vegan sausages about 8 sausages. I used Vegan Richmond sausages. Thawed
    if frozen. Or replace with mushrooms either whole or sliced if large.
  • 140 grams onion 1 medium, chopped, or 2 teaspoon of onion powder
  • 100 grams celery 2 ribs, chopped
  • 4 cloves garlic minced/fine diced or replace with 2 teaspoon of garlic powder
  • 110 grams red bell pepper 1 medium, sliced
  • 350 grams sweet potatoes 2 medium, chopped into bitesize chunks.
  • 1 tablespoon tomato puree paste
  • 1 can chopped tomatoes 400 grams/ 15 oz can
  • 1 can butter beans 400g/ 15 oz can, 1 1⁄2 cups, drained.
  • 2 teaspoon red wine vinegar or balsamic vinegar
  • 1 tablespoon soya sauce use Tamari if gluten-free
  • 1 teaspoon onion powder
  • 2 teaspoon smoky paprika or regular
  • 1⁄2 teaspoon sugar your usual sugar or syrup is fine, such as maple syrup
  • 1 teaspoon mixed herbs
  • 125 millilitre vegetable stock

 

Method:

    • Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.
    • Add onions, garlic, sweet potatoes, celery, red pepper and 1⁄2 cup/125ml of vegetable stock to a pan.
    • Bring to a simmer, lower heat and place a lid on the pan. Cook for 10 minutes.
    • Add a small splash of extra stock or water if necessary to avoid sticking.
    • If using oil gently sauté the vegetables for about 10 minutes, over a low-medium heat, or until the sweet potato begins to soften. Stir frequently, but do not add a lid to the pan. If veggies begin to stick just loosen them up with a splash of water or stock.
    • To the veggies add tomato paste, chopped tomatoes, butter beans, smoky paprika, mixed herbs, onion powder, red wine vinegar, soya sauce, and 1⁄2 cup/125 ml of stock.
    • Give everything a good mix and simmer for 3 minutes.
    • Add 1⁄2 teaspoon of sugar, and salt and pepper to taste. Scoop the mix into your casserole dish.
    • Pop the vegan sausages on to the top of the casserole so that they can get some colour as they cook.
    • Bake for 25-30 minutes until the sausages have cooked and gained some colour, and the casserole sauce is bubbling and thick.
    • Remove the sausages and chop into 2-3 pieces per sausage. Add back to the casserole and mix through.
    • Sprinkle sliced green/spring onions over each portion or over the entire casserole. A few pinches of paprika or chilli flakes is a nice addition.