Vegan mediterranean casserole
This vegan casserole is a delicious! its packed full of veggies and flavour.
Nutrition (per serving)
Ingredients
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Linda McCartney vegan sausages12
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Baby potatoes500 g
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Olive oil2 tablespoon
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Pre-diced onions1 cup (115 g)
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Frozen sliced mushrooms2 cups (140 g)
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Frozen pre-chopped garlic or garlic puree1 tsp
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Pitted black olives1 cup
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Cherry tomatoes1 tin
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Passata1 carton
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Dried mixed Italian herbs1 tablespoon
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Salt and pepper1 pinch
Method
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First put the potatoes on to boil for 10 minutes (can be slightly undercooked as they will cook further in the stew).
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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.
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Meanwhile, fry the onions and mushrooms with the garlic in the olive oil until soft.
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Add the tinned tomatoes and passata with the herbs and stir well.
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Once the potatoes are cooked, drain them and add to the sauce.
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Once the sausages are cooked, chop into bite-sized pieces and add to the sauce.
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Add the olives, mix well and simmer for a further 2 mins.
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Season to taste.
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Ready to Freeze
Once cooled, batch up and freeze in sealed labelled freezer bags, freeze flat.
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Ready to Eat
Simply defrost and heat up in a pan or microwave until piping hot.
Serve with crusty bread.
Very very tasty and easy! I added some mixed veg which worked perfectly!
Lovely, glad you enjoyed it!
Has anyone tried this in the slow cooker?