Round two on the sausage casserole front for me with this one, with the addition of the carrots I forgot last time and a bit more emphasis on the veg over the beans.
Plant based ingredients:
2 x Teacups of dried Red Lentils (For texture and protein)
1 or 2 x Red Peppers chopped
2 or 4 x Vine Tomatoes chopped
1 or 2 x Red Onions chopped
1 x Pack of Mushrooms whole
4 x Carrots chopped
1 x Bag of Salad potatoes sliced in two (This is if you want this to be a complete meal)
1 x Bag of leak and potato soup mix (optional, as I had it in the fridge. It's all veg right?)
Tinned/packaged ingredients:
1 x 400g tin of Red kidney beans, or Black beans (Added protein)
1 x 400g tin of Baked beans
1 x 500g carton of Tomato passata
Sausages:
1 or 2 x 6 pack of suitable plant based or Vegan sausages.
(I used Linda McCartneys Rosemary and Red onion)
Seasoning to suit:
2 x Vegetable stock cubes
1 x Teaspoon of Paprika
1 x Teaspoon of Turmeric
1 x Teaspoon of Chili powder (optional)
1 x Teaspoon of Cayenne pepper (optional)
Optional thickener/flavour:
You can add multiple spoons of Bisto gravy granules, normal or Veg variety as they are both Vegan.
Cooking instructions:
I use a slow cooker so instructions are based on that, but you can use a casserole dish in the oven using the normal 90 or 120 mins cooking time at 180-200C.
For a slow cooker try and soak the Red lentils in a pint and a half of hot water for a bit before throwing everything else in raw ingredient wise.
Carrots and potatoes if you use them next once you have heated the slow cooker up, and everything else on top of that except the Passata sauce.
You can cook the sausages first and put them in at the end or chop them up and throw them in at the start, they will be softer if put in from the start uncooked.
Slow cookers vary so anything from 3-4 hours on high before turning it down and adding the Passata and either continuing on high for another hour or two or longer to suit on medium heat.
You can add extra water if needed or if you want to thicken or add extra flavour you can add Bisto standard or Bisto Veg gravy granules as they are Vegan and meat and dairy free.
I usually throw baby spinach leaves in there too, or put them on the final product when I portion it up for the freezer.