Lentil and Vegan Sausage Casserole

Name: Lentil and Vegan Sausage Casserole with Skin-on Mash and Caramelised Onions
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Red onion; 1 Tbsp of Vegetable oil; 5 Grams of Brown sugar; 15 ML of Red vinegar; 600 Grams of Potatoes; 1 Tsp of Salt; 10 Grams of Salted vegan butter; 120 ML of Almond milk; 2 Piece of Garlic cloves; 1 Piece of Carrot; 1 Piece of Leeks; 6 Piece of Vegan breakfast sausage; 400 Grams of Canned lentils; 1 Tbsp of Olive oil; 70 Grams of Tomato paste; 1 Piece of Vegetable stock cube; 300 ML of Water; 2 Grams of Dried rosemary; 1 Piece of Dried bay leaves; 6 Grams of Dijon mustard; 15 Grams of Fresh parsley; 1 Tsp of Salt; 1 Tsp of Black pepper

with Skin-on Mash and Caramelised Onions

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

Cals 580 · Prot 28 · Carbs 107 · Fat 7

Vegan

40 min

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

Cals 580 · Prot 28 · Carbs 107 · Fat 7

Vegan

Ingredients

Caramelised onions

Red onion

2 Piece

Vegetable oil

1 Tbsp

Brown sugar

5 Grams

Red vinegar

15 ML

Skin-on mash

Potatoes

600 Grams

Salt

0.5 Tsp

Salted vegan butter

10 Grams

Almond milk 2*

120 ML

Casserole

Garlic cloves

2 Piece

Carrot

1 Piece

Leeks

1 Piece

Vegan breakfast sausage 2*10*11*

6 Piece

Canned lentils

400 Grams

Olive oil

1 Tbsp

Tomato paste

70 Grams

Vegetable stock cube 15*

1 Piece

Water

300 ML

Dried rosemary

2 Grams

Dried bay leaves

1 Piece

Dijon mustard 13*

6 Grams

Fresh parsley

15 Grams

Salt

1 Tsp

Black pepper

1 Tsp

Allergens

*2 Tree Nuts, *10 Wheat, *11 Gluten, *15 Celery, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2428 / 580
Fats (g)	7.2
of which saturated (g)	2.5
Carbohydrates (g)	107
of which sugars (g)	25.1
Fibers (g)	25.7
Proteins (g)	28
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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 onion, brown sugar, red vinegar and a pinch of salt. Cook, stirring occasionally, for 25-30 min until caramelised.

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.

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.

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 paste, vegetable stock cube, measured water, dried rosemary, lentils and bay leaves. Increase the heat and simmer for 15 min.

5 Make 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.

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.

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