Vegan mediterranean casserole

by - https://thebatchlady.com/r/3462/

This vegan casserole is a delicious! its packed full of veggies and flavour.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Mediterranean
Servings
4

Nutrition (per serving)

Calories
714kcal
Fat
29.8g
Sat. Fat
4.6g
Carbs
51.9g
Sugars
6.8g
Fibre
17.9g
Protein
57.0g
Salt
2,263mg
Ingredients
Serves

Ingredients

  • Linda McCartney vegan sausages
    12
  • Baby potatoes
    500 g
  • Olive oil
    2 tablespoon
  • Pre-diced onions
    1 cup (115 g)
  • Frozen sliced mushrooms
    2 cups (140 g)
  • Frozen pre-chopped garlic or garlic puree
    1 tsp
  • Pitted black olives
    1 cup
  • Cherry tomatoes
    1 tin
  • Passata
    1 carton
  • Dried mixed Italian herbs
    1 tablespoon
  • Salt and pepper
    1 pinch

Method

  1. First put the potatoes on to boil for 10 minutes (can be slightly undercooked as they will cook further in the stew).

  2. Cook sausages in the oven for the required time (see back of pack), aim for them to be ready at the same time as the potatoes.

  3. Meanwhile, fry the onions and mushrooms with the garlic in the olive oil until soft.

  4. Add the tinned tomatoes and passata with the herbs and stir well.

  5. Once the potatoes are cooked, drain them and add to the sauce.

  6. Once the sausages are cooked, chop into bite-sized pieces and add to the sauce.

  7. Add the olives, mix well and simmer for a further 2 mins.

  8. Season to taste.

  9. Ready to Freeze

    Once cooled, batch up and freeze in sealed labelled freezer bags, freeze flat.

  10. Ready to Eat

    Simply defrost and heat up in a pan or microwave until piping hot.
    Serve with crusty bread.

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