This one-pot casserole has a deep, rich flavour. There’s sausages and mushrooms, a hint of warmth from paprika and garlic, and an aromatic sauce of red wine and tomatoes. Your kitchen will smell great when this is cooking!
You can easily extend the recipe with additional vegetables (e.g. frozen peas, carrots, spinach, cauliflower or broccoli florets) so it’s a good way of getting more of your five-a-day.
You could eat a bowlful of the casserole on its own, you could spoon it over some pasta or, like me, serve it with a mustard mash on the side.
Whichever way you have it, any leftovers will be happy in the fridge (covered) for 1-2 days.
- 6 vegetarian/vegan sausages, cut into 2cm pieces (slice them on the diagonal for a nicer finish)
- 1 medium-sized onion, red or white, finely chopped
- 2 cloves of garlic, chopped
- 1 red pepper, chopped
- 150g mushrooms, thickly sliced
- 4 sundried tomatoes
- 1 cup of red wine
- 500g jar or carton of passata. You could use a tin of chopped tomatoes instead. They tend to be 400g, so swill out the can with a half-cup of water and add that to the pan as well.
- 1 tablespoon of sugar
- 1 teaspoon of paprika or 1 finely chopped red chilli. Or both if you like it spicy!
- Large handful of torn-up basil leaves
- Optional: 1 cup of frozen peas or other veg of your choice.
- Cook the sausages according to their directions and put to one side. You could even do this the day before and keep them in the fridge.
- In a large pan or casserole dish, fry the onions and garlic in a little olive oil until soft (8-10 minutes).
- Then add the red pepper, sliced mushrooms and the sundried tomatoes (plus any other veg you’re adding yourself), cook for a further 5 mins then add the sausages to the pan as well.
- Add the red wine and allow it to reduce for a few minutes.
- Add the passata, sugar, basil and paprika. Stir everything together well and simmer for 20-25 minutes. Check it occasionally to make sure it’s not sticking to the pan. If it’s getting thicker than you want it, add a little water and stir well. If you’re adding the frozen peas, put them in about 5-6 minutes before the end.
- Before serving, check the seasoning and adjust as required.
- Finish by scattering some torn-up basil leaves over the top
- Chop two large potatoes into smallish cubes; they’ll cook faster this way.
- Boil them in salted water for 15-20 minutes until they’re soft, and a knife goes through easily.
- Drain off the water and crush the potatoes with a fork or potato masher. Add the following:
- 1-2 heaped teaspoons of grain mustard
- 2 finely chopped spring onions
- 3-4 teaspoons of non-dairy margarine
- If the mash looks too lumpy or too thick, or if you prefer a softer, smoother mash, you can optionally add a couple of tablespoons of soya cream or non-dairy milk.
- Mix everything together well, season to taste with salt and pepper.
- The mash will keep in the fridge (covered) for 1-2 days. It also freezes well, ready for that day when you need a carb fix.
The casserole recipe will easily feed 2-3 adults. For four people, use two jars of passata, a couple more sausages and a few more mushrooms.
The casserole recipe is adapted from the BBC Food website.