Vegan Mediterranean Casserole

AuthorThe Batch Lady

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Yields1 Serving
 12 Linda McCartney vegan sausages
 500 grams new or baby potatoes, washed and cut into bite-sized pieces
 2 tablespoons olive oil
 1 cup frozen pre-diced onions
 2 cups frozen sliced mushrooms
 1 teaspoon frozen pre-chopped garlic or garlic puree
 1 cup pitted black olives, or sliced
 1 tin cherry tomatoes
 1 carton passata
 1 tablespoon dried mixed Italian herbs
 salt and pepper
1

First put the potatoes on to boil for 10 minutes (can be slightly undercooked as they will cook further in the stew).
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.
Meanwhile, fry the onions and mushrooms with the garlic in the olive oil until soft.
Add the tinned tomatoes and passata with the herbs and stir well.

Once the potatoes are cooked, drain them and add to the sauce.
Once the sausages are cooked, chop into bite-sized pieces and add to the sauce.
Add the olives, mix well and simmer for a further 2 mins.
Season to taste.

2

Ready to Freeze

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

3

Ready to Eat

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

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Ingredients

 12 Linda McCartney vegan sausages
 500 grams new or baby potatoes, washed and cut into bite-sized pieces
 2 tablespoons olive oil
 1 cup frozen pre-diced onions
 2 cups frozen sliced mushrooms
 1 teaspoon frozen pre-chopped garlic or garlic puree
 1 cup pitted black olives, or sliced
 1 tin cherry tomatoes
 1 carton passata
 1 tablespoon dried mixed Italian herbs
 salt and pepper

Directions

1

First put the potatoes on to boil for 10 minutes (can be slightly undercooked as they will cook further in the stew).
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.
Meanwhile, fry the onions and mushrooms with the garlic in the olive oil until soft.
Add the tinned tomatoes and passata with the herbs and stir well.

Once the potatoes are cooked, drain them and add to the sauce.
Once the sausages are cooked, chop into bite-sized pieces and add to the sauce.
Add the olives, mix well and simmer for a further 2 mins.
Season to taste.

2

Ready to Freeze

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

3

Ready to Eat

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

Vegan Mediterranean Casserole

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