Quorn sausage casserole

Sometimes you do just fancy a really hearty and satisfying winter warmer. It’s not quite cold just yet, but it’s been a while since I’ve had a sausage (veggie, that is) casserole. I also had a cauliflower in the fridge and knew I could indulge in the casserole with guilt free cauliflower mash, rather than potato mash.


What you will need
6 quorn sausages
250ml vegetable stock
125ml red wine
1 onion
1 courgette
1 tin of chickpeas
2 cloves garlic
1-2 green chillies (optional)
1 red pepper
1 table spoon of tomato puree
1 bay leaf


Firstly, cook the quorn sausages as per instructions. I grilled mine.


Next, slice the onion and pepper and chop the courgette. Sauté the vegetables in some olive oil until softened with the chopped garlic. Add the chopped green chillis if you are using these and then add the wine and cook off for a minute before adding the vegetable stock, tomato puree, bay leaf and a drained tin of chickpeas. Season well with salt and pepper and add the sausages. Let the casserole reduce and thicken on the hob for another 15-20 minutes.

Serve on a generous base of mash with plenty of the casserole gravy.
I had this with the very simple and lower carb option of cauliflower mash. See here.


I'll admit, Gipsy Spread had cumberland pork sausage casserole and
very real mashed potatoes.

This is also great if you have leftovers for a winter work lunch.