I wanted to do a warming sausage casserole at the cafe this week, but wanted a bit of a change from the standard recipes available, so I modified a Caribbean chicken recipe to get a good spice blend and added vegan sausages! I have since tried another with carrots and black peas added, which also went down well.
4 tbs sunflower oil
2 packs (16) Quorn sausages (I used Fry’s as they are vegan), cut into thirds
1 large onion, roughly chopped
3 cloves garlic, minced
300g potatoes, peeled and roughly chopped
1 red pepper, deseeded and roughly chopped
400g red split lentils, rinsed
4 tsp brown sugar
600ml good quality vegetable stock from bouillon
1 x 400ml can of coconut milk
1 x 400g can of chopped tomatoes
1 tsp medium curry powder
1 tsp cayenne pepper
1 tsp allspice
1 tsp each dried thyme and parsley
1 tsp smoked paprika
1 pinch of nutmeg
salt and black pepper to season
juice of 1 lemon
1. Heat the oil in a very large saucepan and add the sausages, onion, garlic, chopped pepper and sugar. Heat gently and brown for 7-8 minutes.
2. Add the potatoes and all of the herbs and spices to the pan and simmer for 2 minutes.
3. Add the tomatoes, stock, coconut milk, lemon juice and lentils. Bring to the boil then simmer on a low heat for 30 minutes, stirring often.
4. Season as required and serve immediately with freshly cooked rice or flatbread.