Syndian Sausage Casserole

Here is a hearty staple that can feed the entire family. This recipe is gluten free and vegan friendly! Most importantly it’s flavoursome and healthy. I fed this one to my non-vegan housemate and got a big tick of approval.

I know the recipe looks like there are a LOT of ingredients, but most of them should already be in your pantry. Don’t worry, I am all about creating wholesome recipes for you that are quick and not too messy or tricky.

For this one you will need the smoky chipotle sausages I picked mine up from Coles. If you are unsure of where to find the Syndian sausages, head to their website for your closest stockist.

YOU’LL NEED:

1 Whole brown onion (peeled and diced)
2 Cloves of garlic (crushed)
1tsp paprika
2tsp rosemary flakes
1tsp chilli flakes
2 bay leaves
3 TBSP of olive oil
¼ cup vegan red wine (optional)
2 Tbsp balsamic
1 tin of cannellini beans
Decent pinch of S&P
1 Box of Syndian spicy chipotle sausages
Fresh parsley to serve
Serve with either mashed potato or creamy polenta. I have attached a vegan creamy polenta recipe here. I ain’t going to tell you how to mash potato, fingers crossed you have got that one down pat.

METHOD:

In a crock pot, cook onion on low heat in 1 TBSP of olive oil and crushed garlic. Sautee for 5 minutes then add paprika, chilli flakes, rosemary and bay leafs.
Mix in your capsicum and red wine (if you choose) followed by beans, balsamic and S&P. Stir well and cover. Let it simmer on a low heat for 20 minutes, stirring occasionally.
Meanwhile cook Syndian sausages on a low heat with a splash of oil. Once cooked put on a chopping board and delicately slice them into thirds. Then add to the remaining mixture and cook for another 5 minutes. If the mixture is too runny, try adding a bit of corn flour or if its too thick, add some water. It totally depends on how you like it.
Serve with creamy polenta or mashed potato. Ensuring you remove both bay leaves before eating.
Finally, top with the good old chopped parsley. It’s the best.

EXTRA TIPS AND TRICKS:

If you don’t finish the mixture, keep it in the fridge and eat it with toast.
This recipe could be a delicious breakfast meal too. Try serving it on toast with avocado or vegan cheese.
If you love chilli, feel free to add extra during the process

As always, please tag us when you make this recipe. Much love, Renee x