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Vegan Sausage & Veggie Casserole

Vegan Sausage & Veggie Casserole


6 vegan sausages (we used Linda McCartney Sausages)

1 courgette sliced

1 red pepper cut into chunks

6 chestnut mushrooms sliced

1 small sweet potato, cut into small chunks

2 small carrots, sliced

1/2 cup sweet corn

1/2 cup chopped tomatoes

1 tbsp tomato paste

500g passata

1 red onion, diced

2 garlic cloves, minced

1 red chilli, finely sliced

2 Tbsp balsamic vinegar

1 tsp mixed herbs

1 tsp oregano

1/2 tsp onion powder

1 Tbsp cooking oil of your choice



  1. Cook your vegan sausages according to package instructions.
  2. Bake sweet potato at 200 C until lightly browned and cooked through.
  3. Heat the oil in a large casserole dish on the hob.
  4. Next, pop in the onion, garlic and chili and cook for a few minutes until aromatic and the onions begin to soften. 
  5. Add in the remaining vegetables.
  6. Stir through the tomato puree before adding the chopped tomatoes and passata, herbs, onion powder and balsamic vinegar.
  7. Pop the lid on top and turn down the heat. Let the stew simmer for around 20 minutes.
  8. Take off the lid and stir in the baked sweet potato and sausages and cook for a few minutes making sure the sausages are heated through.
  9. Serve with your favourite side dishes and enjoy!
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