Mains Recipes Uncategorized

Vegan Shroomdog & Cider Casserole​

This vegan Shroomdog & cider casserole is to die for!

It’s a winter/spring favourite in our house as the sweet and tanginess of the cider permeates the potatoes and creates a wonderful balance against the sausages.

We used shroomdog vegan sausages from Sainsbury’s for this recipe because they hold together so well and taste great. But you can use any of your favourite vegan sausages.

Be warned that not all cider is vegan, so make sure you check on Barnivore.com first.

Vegan Shroomdog & Cider Cassarole

Vegan Shroomdog & Cider Casserole​ This vegan Shroomdog & cider casserole is to die for! It’s a winter/spring favourite in our house as the sweet and tanginess of the cider permeates the potatoes and creates a wonderful balance against the sausages. We used shroomdog vegan sausages from Sainsbury’s for this recipe because they hold together... Print This
Serves: 3-4
Nutrition facts: calories fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • One packet of Shroomdogs (from Sainsburys)
  • 800g Potatoes (peeled & chopped into medium to small chunks)
  • 2 Apples (chopped)
  • 1 Large Onion
  • 1 Tsp minced Garlic
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Sage
  • 1 Tbsp Cornfour
  • 450ml Vegetable Stock
  • 440ml Vegan Cider (1 can)
  • Oil for frying
  • Salt & Pepper
  • Fresh Parsley (Optional)

Instructions

  1. Cook the sausages in the oil on a medium heat in a pan, until slightly brown on the skin. Place them to one side
  2. Add the onions to the pan and cook on a medium to low heat for a few minutes. Add the garlic and keep cooking until the onions are translucent.
  3. Add the tomato paste and mix.
  4. Add the cornflour, sage, salt & pepper and mix.
  5. Add the vegetable stock, cider, apples & potatoes and mix using your spoon to loosen the flavours stuck to the bottom of the pan.
  6. If you are not using an oven-safe pan, transfer now. 
  7. Place your cooked sausages on the top and place the lid on.
  8. Bake in the oven for half an hour.
  9. After the half an hour, take the lid off and place back in the oven for 40 minutes.
  10. Garnish with fresh parsley (optional)
  11. Serve with steamed green vegetables and enjoy the sweet & hearty casserole. 

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