Name: Guinness & Sausage Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 tbsp Vegetable oil; 16 Vegan sausages (Richmond work well); 2 Large onions, sliced; 2 Celery sticks, chopped; 12 Rashers smoked vegan bacon (omit if you can't find); 2 tbsp Plain flour; 2 tbsp Tomato purée; 330 ml Bottle Guinness; 300 ml Veg stock, hot; 250 g Chestnut mushrooms, halved; 3 tbsp Fresh parsley leaves, to garnish

AuthorKeith Hubner

RatingDifficultyBeginner

Veganised version of an old favourite of ours

Yields6 Servings

Prep Time15 minsCook Time40 minsTotal Time55 mins

1 tbsp Vegetable oil

16 Vegan sausages (Richmond work well)

2 Large onions, sliced

2 Celery sticks, chopped

12 Rashers smoked vegan bacon (omit if you can't find)

2 tbsp Plain flour

2 tbsp Tomato purée

330 ml Bottle Guinness

300 ml Veg stock, hot

250 g Chestnut mushrooms, halved

3 tbsp Fresh parsley leaves, to garnish

Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat.

Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.

Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened.

Stir in the flour and tomato purée and cook for 1 minute.

Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced.

Add the stock, bring back to the boil, then return the sausages to the casserole with the mushrooms. Simmer for 15 minutes until the sausages are cooked and the sauce has thickened.

Season and garnish with parsley and serve with mashed potato and savoy cabbage.

Ingredients