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    Vegan sausage casserole with salsa

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    Vegan sausage casserole with salsa

    • Preparation time: 15 minutes
    • Cooking time: 25-30 minutes
    • Total time: 40 minutes

    Serves: 4


    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.

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