Vegan Sausage Casserole With Lentils and Farro
Vegan sausage casserole with lentils and farro - this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying.
Servings 5 people
Calories 425kcal
Ingredients
- 2 Tbsp olive oil
- 1 brown onion peeled and finely chopped
- 4 cloves garlic peeled and crushed
- 1 tsp smoked paprika
- 2 Tbsp tomato puree
- 350 g (2 large) carrots chopped
- 1 small butternut squash (about 650g unpeeled weight) peeled, de-seeded and diced
- 350 g (1 large) potato diced
- 1 400 g (14oz) tin chopped tomatoes
- 2 bay leaves
- 1 litre strong vegetable stock
- 100 g (3.5 oz) dried farro
- 400 g (14 oz) tin green lentils drained
- 8 vegan sausages (I used Linda Mc Cartney)
- salt and pepper
Instructions
- Heat the oil in a large pan, add the onion and cook over a low heat for about 10 minutes, until soft.
- Add the garlic, smoked paprika, tomato puree and carrots and cook for 5 more minutes, stirring often.
- Add the butternut squash, potato, tinned tomatoes, bay leaves and stock; bring up to a simmer and cook for about 20 minutes, until the vegetables are almost tender.
- Add the farro and lentils and cook for another 15 minutes, until the farro and vegetables are cooked through. Add a splash more stock if needed but the stew should not be too watery.
- Meanwhile, cook the sausages according to the instructions on the packet. Once cooked, slice each one into fat pieces.
- Season the stew to taste with plenty of salt and pepper, stir through the sliced sausages and serve with crusty buttered bread to soak up the juices.