Green Sausages And Lentil Casserole Vegan Recipes

VEGAN LAYERED LENTIL CASSEROLE

Vegan Layered Lentil Casserole image

Beautiful layers of sliced vegetables, lentils, and non-dairy cheese make a unique presentation in this vegan lentil "loaf" casserole.

Provided by Tuey

Categories Everyday Cooking Special Collection Recipes New

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
1 medium zucchini, thinly sliced lengthwise
1 medium onion, thinly sliced
2 medium tomatoes, thinly sliced
1 cup sliced fresh mushrooms
½ cup canned lentils, drained and rinsed
1 teaspoon garlic powder, or more to taste
½ cup shredded vegan Cheddar cheese
salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 10.9 g, Fat 2.4 g, Fiber 3.7 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 178 mg, Sugar 4.5 g

VEGAN SAUSAGE CASSEROLE

Vegan sausage casserole image

A warming bowl of this comforting vegan sausage casserole is the perfect antidote to chilly nights. This easy family dinner is great for feeding a crowd

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h25m

Number Of Ingredients 17

Ingredients

2 tbsp olive oil
12 vegan sausages
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 x 400g cans chopped tomatoes
1 tbsp light soft brown sugar
1 tsp dried oregano
1 tsp smoked paprika
1 tsp cayenne pepper
1 tbsp cider vinegar
small handful thyme sprigs, leaves picked
2 x 400g cans cannellini beans, rinsed and drained
100g vegan spread softened
½ small bunch parsley, finely chopped
3 garlic cloves, crushed
6 slices rustic sourdough, halved, if needed

Steps:

Heat the oil in a large casserole or heavy-based saucepan over a medium heat, and fry the sausages for 4-6 mins, in batches if needed, until golden brown all over. Transfer to a plate.
Add the onion, carrot and celery to the oil left in the pan (add a splash more if you need to), and fry for 10 mins, until very tender and starting to turn lightly golden. Tip in the chopped tomatoes, half fill each can with water and add to the pan. Stir in the sugar, oregano, paprika, cayenne, vinegar and half the thyme. Season well and bring to a simmer. Cook for 15-20 mins uncovered until the tomatoes start to break down, then stir in the cannellini beans and simmer for 10 mins until the casserole has thickened and the sauce coats the beans. Stir the sausages back into the pan. Season well. Add a pinch more sugar or smoked paprika if you like.
Heat the oven to 200C/180C fan/gas 6. Mash the vegan spread with the remaining thyme leaves, chopped parsley and crushed garlic. Season with black pepper and mash well with a fork until combined. Lightly toast the sourdough in a toaster or under the grill. Smother the garlic mixture over the bread slices, and arrange over the top of the casserole. Transfer to the oven and cook for 15 mins until the garlic breads are golden brown, the garlic mixture melts into the toasts and edges are toasted.

Nutrition Facts : Calories 504 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 2.07 milligram of sodium