Lentil and Vegan Sausage Casserole

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 558 · Prot 29 · Carbs 109 · Fat 3
Vegan
40 min
Lentil and Vegan Sausage Casserole 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 558 · Prot 29 · Carbs 109 · Fat 3
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
265 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) 2338 / 558
Fats (g) 2.5
of which saturated (g) 0.1
Carbohydrates (g) 109
of which sugars (g) 25
Fibers (g) 25.9
Proteins (g) 29.2
Salt (g) 1.5
*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

Caramelise onions

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.
Prep vegetables

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.
Cook sausage

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.
Make casserole

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.
Make mash

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.
Serve

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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