TRY THIS: VEGGIE SAUSAGE CASSEROLE

TRY THIS: VEGGIE SAUSAGE CASSEROLE

Looking to cut down on your meat consumption but don’t know where to start? Get ready for a delicious, warming, meat-free and cheap meal that can be made with products you’ve likely got in your cupboards!

Serves: 4

  • Olive oil
  • 2 large onions
  • 1 large clove garlic
  • 1 x 400g can of chopped tomatoes
  • 1 x 400g can of red kidney beans
  • 1 x 400g can of chickpeas
  • 1 pack Linda McCartney / Quorn sausages
  • Salt and pepper

Peel and roughly chop the onions and the garlic, put them in a saucepan with the olive oil and fry until they are soft. While this is happening, cook the sausages in the oven as per the instructions on the pack. Once the sausages are cooked, cut into quarters and pop in the saucepan with the onions and garlic.

Add the cans to the saucepan and then bring to a simmer. Season with salt and black pepper, I used chilli salt and chipotle paste as it gives it a little something extra (and I’m obsessed with chipotle at the moment!)

Partially cover with a lid and leave to cook for 30 minutes or so. Serve on its own or with some wilted spinach / steamed cabbage.

TIP: if you have a slow cooker, this is a brilliant one to prep in the morning and leave to cook all day on low (I would also add 100-200ml of water to stop it drying out and leave you with a lovely thick casserole!)

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