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Posts Tagged ‘Sausage’

I know, it’s been a while…But this was worth the wait, I promise! This recipe is founded on a dish my Mum used to make, which was a family staple in the house – Sausage Pasta Bake. She would use English Pork Sausages and crumble them into a Tomato sauce, baked with Macaroni and covered with melted Cheese. It was absolutely delicious and I’ve dreamt of it many times since I’ve become Vegan…and now I’ve finally attempted to make my own version & it came out really well! I’ve spent the last few months in LA (Vegan capital of the world!), and have therefore been taking advantage of the abundance of faux meat & dairy products. The Soy Chorizo I used in this recipe is one of my favourite finds, but you could easily use any other Vegan Sausage and just crumble it – the only difference is that this one adds a nice spice to the dish. This bake can be whipped up in about 30 minutes flat, but comes out tasting & looking like you’ve spent a good couple of hours slaving away in the kitchen

 

Ingredients:

1 large clove of Garlic, minced

1/2 small Red Onion, diced

1 cup Mushrooms, chopped

1/2 medium Red Pepper, diced

splash of Red Wine

1 cup crumbled Soy Chorizo, or other Veg Sausage/Mince (I use Trader Joes)

handful of chopped Black Olives

tin of Fire Roasted Tomatoes (optional: with green Chillies)

dash of dried Basil & Oregano

bag of Fusilli or Macaroni Pasta (I use Brown Rice Pasta)

1 cup of grated Vegan Cheddar Cheese of choice (I used Daiya)

 

Method:

– Boil a pot of water for the Pasta, and cook until al dente and rinse. Preheat oven to 430F.

– Heat Oil in a medium sized saucepan and sauté Onions until browned. Add Mushrooms, Garlic and Red Peppers and continue to sauté, adding a dash of Red Wine. Add minced Chorizo, Olives and Herbs and cook a few minutes more. Then add the tinned Tomatoes, with a little water if needed, and allow to simmer for a few minutes.

– Add bolognaise sauce to cooked Pasta, mix in a handful of the grated Cheese, then pour into a square baking dish. Sprinkle the top with the remaining Cheese to cover the whole dish, and place in the oven for about 10-15 mins. or until Cheese has melted.

*Serve with a Spinach Salad and dig in…


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If my Sister sees this post, she’ll probably roll her eyes at me – when we were staying together in South Africa for a while, I  made this a bit too often for her liking (atleast twice a week…)! I just can’t help it, it’s my favourite meal when I’m craving some juicy Veggies and a light, but satisfying, dinner. I like to add some chopped up Veggie Sausage to this too, which adds to the roasted yumminess. Usually I would pop in some Yellow Pepper & Eggplant as well, for extra colour, but I didn’t have any around this time. I love that this can be put together within 30 mins or so…I still make this atleast once a week!

Ingredients: (2-4 servings)

half Red or Yellow Onion, chopped into large chunks

1-2 cloves Garlic, minced

handful Mushrooms, sliced thick

1 Red Pepper, cut into large chunks (add Yellow Pepper too, if you have)

handful Cherry Tomatoes, whole

1/2 Courgette, cut into large chunks

1 head of Broccoli, small florets separated

2-3 Veggie Sausages, cut diagonally into large chunks (optional)

juice of 1/2 fresh Lemon

Olive Oil

dried Basil, Thyme & Oregano

 

Method:

Preheat Oven to 220 C/425 F, and get a baking tray ready (line with foil if needed).

– Combine chopped Veggies, Garlic, Herbs, Sausage in a large bowl and squeeze Lemon Juice over. Add as much Olive Oil as is needed to cover everything in a light layer. Mix well. Remove Broccoli and set aside to add later.

– Pour the rest of the Veggies on to baking tray and place in oven, on top shelf, for 10 mins. Remove, add Broccoli and give Veggies a stir to promote even cooking. Roast in oven for another 10-15 mins, until Veggies have softened & begun to brown.

– Serve on a bed of Quinoa, or with a Salad for a light meal…

Mmmm...

*You might need use two trays if not all the Veggies fit on one tray – they need to lay evenly to roast properly, not too crowded. If so, swap the trays around half way through roasting.

 

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