Lentil and Vegan Sausage Casserole

with Skin-on Mash and Caramelised Onions

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Instructions

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1 Caramelise onions

Peel and roughly slice the red onion. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onionbrown sugar, red vinegar and a pinch of salt. Cook, stirring occasionally, for 25-30 min until caramelised.

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2 Prep vegetables

Meanwhile, peel and mince the garlic. Peel the carrot and chop it into bite sized chunks. Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Chop the sausages into bite-size pieces. Drain and rinse the lentils.

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3 Cook sausage

Heat a large pot over a medium-high heat with a drizzle of olive oil. Once hot, add the sausage pieces and cook for 3 min. Transfer the sausage pieces to a plate and return the pot to a medium-low heat. 

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4 Make casserole

Add another drizzle of olive oil to the pan. Add the leeks and carrots and cook for 4-5 min or until softened. Add the garlic and cook for 1 min further. Add the tomato pastevegetable stock cube, measured waterdried rosemarylentils and bay leaves. Increase the heat and simmer for 15 min. 

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5 Make skin-on mash

Meanwhile, wash the potatoes and cut them into bite-size pieces (skins on). Add them to a boiling pan of water with a generous pinch of salt. Cook for 15 min or until soft. Drain the potatoes and return them to the pan with the vegan butter and a splash of almond milk. Mash until  smooth (the skin will give texture). Season with salt.

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6 Serve

After 15 min, stir in the cooked vegan sausage and Dijon mustard, reduce the heat and cook for 5 min further. Add the parsley leaves and season well with salt and pepper. Serve the casserole next to the skin-on mash and top with the caramelised onions and any leftover parsley.

Tips for fussy eaters

If skin-on mash isn’t for you, peel the potatoes before boiling!

Pro tip

The longer the onions cook for the better. Cook them until ready to serve - just make sure you don’t forget about them!

Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.

Cooking Time: 40 min

Cals 608 · Prot 29 · Carbs 111 · Fat 8

Gluten-Free

Dairy-Free

Ingredients

Number of people

Caramelised onions

Red onion 2 Pieces
Vegetable oil 1 Tbsp
Brown sugar 5 Grams
Red vinegar 15 ML

Skin-on mash

Potatoes 600 Grams
Salt 0.5 Tsp
Vegan butter 10 Grams
Almond milk 120 ML

Casserole

Garlic cloves 2 Pieces
Carrot 1 Piece
Leeks 1 Piece
Vegan breakfast sausage 6 Pieces
Canned lentils 265 Grams
Olive oil 1 Tbsp
Tomato paste 70 Grams
Vegetable stock cube 1 Piece
Water 300 ML
Dried rosemary 2 Grams
Dried bay leaves 1 Piece
Dijon mustard 6 Grams
Fresh parsley 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Lentils are packed with fiber, folic acid, and potassium. This makes them excellent promoters of heart health.

Cooking Time: 40 min

Cals 608 · Prot 29 · Carbs 111 · Fat 8

Gluten-Free

Dairy-Free

Instructions

photo

1 Caramelise onions

Peel and roughly slice the red onion. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onionbrown sugar, red vinegar and a pinch of salt. Cook, stirring occasionally, for 25-30 min until caramelised.

photo

2 Prep vegetables

Meanwhile, peel and mince the garlic. Peel the carrot and chop it into bite sized chunks. Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Chop the sausages into bite-size pieces. Drain and rinse the lentils.

photo

3 Cook sausage

Heat a large pot over a medium-high heat with a drizzle of olive oil. Once hot, add the sausage pieces and cook for 3 min. Transfer the sausage pieces to a plate and return the pot to a medium-low heat. 

photo

4 Make casserole

Add another drizzle of olive oil to the pan. Add the leeks and carrots and cook for 4-5 min or until softened. Add the garlic and cook for 1 min further. Add the tomato pastevegetable stock cube, measured waterdried rosemarylentils and bay leaves. Increase the heat and simmer for 15 min. 

photo

5 Make skin-on mash

Meanwhile, wash the potatoes and cut them into bite-size pieces (skins on). Add them to a boiling pan of water with a generous pinch of salt. Cook for 15 min or until soft. Drain the potatoes and return them to the pan with the vegan butter and a splash of almond milk. Mash until  smooth (the skin will give texture). Season with salt.

photo

6 Serve

After 15 min, stir in the cooked vegan sausage and Dijon mustard, reduce the heat and cook for 5 min further. Add the parsley leaves and season well with salt and pepper. Serve the casserole next to the skin-on mash and top with the caramelised onions and any leftover parsley.

Tips for fussy eaters

If skin-on mash isn’t for you, peel the potatoes before boiling!

Pro tip

The longer the onions cook for the better. Cook them until ready to serve - just make sure you don’t forget about them!

Ingredients

Number of people

Caramelised onions

Red onion 2 Pieces
Vegetable oil 1 Tbsp
Brown sugar 5 Grams
Red vinegar 15 ML

Skin-on mash

Potatoes 600 Grams
Salt 0.5 Tsp
Vegan butter 10 Grams
Almond milk 120 ML

Casserole

Garlic cloves 2 Pieces
Carrot 1 Piece
Leeks 1 Piece
Vegan breakfast sausage 6 Pieces
Canned lentils 265 Grams
Olive oil 1 Tbsp
Tomato paste 70 Grams
Vegetable stock cube 1 Piece
Water 300 ML
Dried rosemary 2 Grams
Dried bay leaves 1 Piece
Dijon mustard 6 Grams
Fresh parsley 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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