Excellent sausage & lentil casserole
My girlfriend couldn’t get enough of this. She finished hers well before I was even halfway through mine, and started trying to eat mine! That’s how tasty it is. It had a bit too much Marmite in it though, so I’ve cut down the amount of marmite for the recipe. You might want to add more depending on your taste – just sample it after you add the teaspoon of marmite, and add a bit more if you think it needs it.
8 thick vegan sausages
Some cooked lentils (brown, green or both – maybe about 100g dried lentils)
An onion, coarsely chopped
2 cloves garlic, crushed with the palm of your hand
A couple of handfuls of mushrooms, cut in half
Some herbs (sage, rosemary, thyme)
A squeeze of tomato puree
About a teaspoon of marmite or vecon vegetable stock
Some ale (I used Black Sheep Ale – it is vegan)
Fry the sausages in oil in a large frying pan on a high temperature until brown. Add the onions and turn the heat down slightly.
Once the onions are starting to brown, add the mushrooms, and after a few minutes when the mushrooms begin to release their juice, add the garlic. Do not chop the garlic, just crush it with the heel of your hand.
After a couple more minutes add the tomato puree, stir it in well. Now turn up the heat and add the ale.
Once the ale begins to bubble, add one teaspoon of marmite. Taste the sauce to see if it is marmitey enough. It should be, you shouldn’t need to add any more unless you’re some sort of marmite freak.
Now, add the lentils. Cook for a little bit longer, then stir in the herbs if you’re using dried herbs. If you’re using fresh herbs, throw them in later. Grind some whole black pepper and chuck that in too.
Chuck the whole lot in a casserole dish and bung it in the oven on 190°C for about twenty minutes or until the sauce is as thick as you like. Now throw torn fresh herbs all over it and stir them in (if you’re using dried herbs, put them in before you put the dish in the oven).
Serve with mashed potatoes and peas, and a bottle of Black Sheep ale. Yum yum.