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Vegan sausage casserole with salsa
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140g traditional brown basmati aged rice
2 tbsp olive oil
270g pack Linda McCartney’s 6 Vegetarian Sausages, quartered
1 medium red onion, diced
150g pack shiitake mushrooms, trimmed and cut into bitesized pieces
3 cloves garlic, finely chopped
4 tbsp tomato paste
1 tbsp smoked paprika
1 tbsp Italian seasoning
2 Essential A Little Less Than Perfect Peppers, deseeded and sliced
200ml vegetable stock
200g pack Fullgreen Riced Sweet Potato
Vegan crème fraîche and/or grated vegan cheese alternatives, to serve
For the salsa
3 classic vine and/or pink choice tomatoes, diced
1 small onion, diced
½ jalapeño chilli, finely diced
¼ x 28g pack coriander, chopped, extra to garnish
Pinch ground cumin
1 lime, zest and juice
1. Combine all the salsa ingredients in a large bowl with ½ tsp sea salt flakes. Set aside.
2. Cook the rice according to pack instructions. Meanwhile, warm 1 tbsp oil in a large saucepan and fry the sausage pieces, turning them regularly, for 8-10 minutes until cooked through. Remove and set aside.
3. Return the pan to the heat, add another 1 tbsp oil and sauté the onion for about 5 minutes, or until soft. Add the mushrooms, garlic, tomato purée, smoked paprika and Italian seasoning and season. Stir to combine and cook for 2-3 minutes, or until fragrant.
4. Add the peppers and stock to the pan and bring to a low simmer. As soon as it starts to bubble, reduce the heat to medium and cook for 5-8 minutes until the peppers have softened. Mix in the cooked sausage pieces and riced sweet potato, cook for 2-3 minutes, then add the cooked brown rice and stir to combine until hot. Garnish with washed, chopped coriander. Serve with the salsa, vegan crème fraîche and/or cheese alternative.
Typical values per serving:
2 of your 5 a day/vegan
This recipe was first published in Thu Jan 14 11:45:44 GMT 2021.