I had a box full of British seasonal veg, because you know we do actually grow ample vegetables in the UK and we vegans don't fly everything in from around the world destroying the climate as some would have you believe, and yes we don't need to kill cows to make a sausage casserole either, who knew!
So for this recipe I used the majority of the veg in the box and a couple of tins of butter beans to add some extra protein (optional), along with some green lentils (optional), some tomato passata and some spices.
Here are the ingredients as they were added:
1 x 8 pack of Vegan sausages of your choice (brown in a pan first and throw in with the rest of the veg)
6 x Medium sized potatoes
3 x Leaks
6 x Carrots
4 x Parsnips
2 x 400g tins of Butter beans (drained) or overnight soaked organic white beans/butterbeans
1 x Teacup full of organic dried green lentils or normal lentils
2 x Veg stock cubes
2 x Teaspoon of Smoked Paprika
1 x Teaspoon of Turmeric
1 x Teaspoon of Ground Black Pepper
2 x Teaspoons of Course grain mustard
1.5 pints of hot water mixed with the above spices etc and poured over the top.
Later stages of cooking I added:
1 x 500g jar of Tomato Passata
6-8 x Teaspoons of veg gravy granules to thicken liquid.
All the above was cooked on high in my Crock Pot electric slow cooker in roughly 6 hours. You can obviously cook in a typical casserole dish in the oven if you have one big enough. Cook until potatoes and carrots are tender.
The above quantities made 9 portions that filled a typical reusable plastic takeaway type container which can be frozen.
I served with course ground cracked black pepper on top to taste.
Enjoy!...