Carl's 'all-change casserole' recipe
Created by The Tesco Recipes team
Carl's daughter has an announcement – she doesn't want to eat animals anymore. But with a little help from Tesco's plant-based ranges, they can still enjoy his famous sausage casserole with a simple swap - perfect for Veganuary too.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 393 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 tbsp vegetable oil
- 8 Tesco Plant Chef Meat-Free Cumberland-style Bangers
- 1 onion, sliced
- 2 garlic cloves, crushed
- ½ tsp ground cumin
- ½ tsp ground coriander
- 400g tin chopped tomatoes
- 400g tin haricot beans, drained and rinsed
- ½ vegetable stock pot
- 1 tbsp mango chutney
- 250g frozen butternut squash
- 125g spinach
- 15g fresh parsley, chopped
Each serving contains
- Energy
- 1645kJ 393.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 2.4g
- Sugars
- 15g
of the Reference intake
Carbohydrate 41.6gProtein 18.5gFibre 12.4g
Method
- Heat the oil in a large, shallow casserole dish set over a medium heat. Add the bangers and cook for 3-5 mins until lightly browned all over. Remove from the dish and set aside.
- Add the onion to the dish and cook for 5 mins until softened. Stir in the garlic, cumin and coriander and cook for 1 min more.
- Add the tomatoes, beans and 350ml boiling water. Stir in the stock pot and the mango chutney. Bring to the boil, then reduce the heat and simmer for 5 mins.
- Return the sausages to the dish along with the squash; cover and cook for 10-15 mins more until the squash is cooked through. Stir in the spinach and cook until just wilted. Sprinkle with parsley before serving.
- See more Plant-based recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
