VEGAN SMOKY SAUSAGE & BEAN CASSEROLE

I hope everyone survived the last week of snow! It was becoming ridiculous and quite scary how food supplies in the shops dwindled so fast. It's always bread and milk that go first and thankfully I bake my own delicious sourdough bread and had just stocked up on lots of organic flour from Waitrose, at 25% off! I can't resist a good bargain! It did make me very grateful that I can bake my own nutritious bread from only three ingredients and I actually consider it a life skill!!
Wee plug for my upcoming workshops, where I share all my knowledge and tips on how to make sourdough, kefir, kombucha and fermented veggies so you can go away and make your own fermented goodies! It could be a life saver the next time there is a food shortage!!
I only have one place left on Sat 17th March and one place on Sunday 25th March so contact me asap if you want to join the fun! 

Here is the link


Anyway we could survive for at least a month. Our cupboards are well stocked with every type of pulses, grains and beans and I have a massive jar of fermented garlic in the fridge along with dried mushrooms, sun dried tomatoes and loads of onions! I also have lots of fermented veggies, packed full of probiotic goodness!
My freezer is full of kale, spinach, frozen fruit and Alastair has a fish drawer full of fish! 
I only buy dairy milk for my kefir grains and can easily make milk from almonds, oats, cashews or rice, all of which I have lots of.
It does make you think though how fragile our food system is and how long it would take for us to run out of food completely? 
Anyway I'm so glad the snow has gone and the sun is actually shining today and the sky is blue! Hurrah spring is coming! My favourite season!

So I've been meaning to share this recipe for  a while. I posted a photo on Instagram a few weeks ago and lots of people commented on it.

It's one of those recipes that you can vary endlessly according to what veggies, lentils or beans you have available.
I have made a few variations myself. The star of the recipe is good old Linda McCartney Veggie Sausages, a staple in our house, and only £1 per pack at Home Bargains! I always have a few packs in the freezer for weekend breakfasts and brunches! 
However they work really well in this hotpot/casserole and make a really delicious and healthy dinner!
I love using up whatever veggies I have in the fridge, which I did a lot of last week, when we were snowed in, and I had a great time looking through my many cookery books for new ideas! 
Anyway this recipe I just made up so its simple but rather versatile and works great with a big pile of creamy mashed potatoes and steamed greens or with pasta, rice or couscous. Any leftovers can be eaten cold for lunch.
You essentially cook the sausages in the oven for 15 minutes while you get on with making the sauce. Its a tomato based sauce with onions, carrots, peppers, mangetout, frozen peas or green beans with flavour from cumin, smoked paprika, mustard, and some tomato ketchup for a bit of added sweetness. 
I have made this with the addition of puy lentils, which I cooked separately then added to the sauce with the cooked sausages and also with kidney beans and I had a bag of cooked quinoa and bulghur wheat to use up so just added that too. You can essentially just use frozen peas, carrots and onions and a tin of kidney beans and tomatoes but be adventurous and add whatever veggies you have. Celery and mushrooms would work well too and any cooked grains, lentils or beans. Also spinach stirred in at the end is always a good addition and a great way of boosting your greens for the day!

So here is my basic recipe..

SMOKY SAUSAGE & BEAN CASSEROLE
Ingredients for 6 people

• 2 boxes of Linda McCartney Veggie Sausages
• 2 or 3 medium carrots, washed and sliced
• 1 red pepper, sliced
• 2 onions, sliced
• 1 cup frozen peas or mangetout or green beans, sliced
• 1 tablespoon rapeseed oil
• 1 tin chopped tomatoes
• 1 tin kidney beans, drained 
• 1 or 2 tablespoon tomato ketchup 
• 2 tsp smoked paprika or paprika
• 1 tsp ground cumin
• 1 tsp mustard powder (optional)
• 250 to 300mls veggie stock
• sea salt and black pepper

Method

1. Firstly cook the sausages in the oven as per directions on the pack.
2. Wash and slice all your veggies. I sliced the carrots on the diagonal to look a bit fancy! Just remember not to slice the carrots too thickly or they will take longer to cook! 
3. Heat the oil in a large pan and cook the sliced onion for 5 mins or so on medium heat. Add the sliced carrots, peppers, tin of tomatoes, 250 mls veggie stock, smoked paprika, ground cumin and mustard powder, give it a good stir, put the lid on and gently simmer for around 15 minutes until the carrots are almost cooked through. Add the drained kidney beans.
4. Add a bit more stock if it starts to dry out.
5. Add sliced mangetout or frozen peas and simmer for another few minutes.
6. Slice the cooked sausages into chunks. Again I sliced them diagonally into 3 per sausage but cut them whatever way you like. Add the sausage to the casserole and give it a good mix. Add one or two tablespoons tomato ketchup and check the seasoning. Adjust to your taste. Add more tomato ketchup if it needs more sweetness or more salt and black pepper. You can also add a tablespoon tamari if you have any, for a bit of umami flavour!
7. Serve with mashed potatoes, pasta or rice.

          .....your health in your hands....