Vegan Sausage & Potato Bake, real comfort food!

As the evenings get cooler and the days get shorter, what better comfort food than this Vegan Sausage & Potato Bake.

Broccoli – a SUPER food!

It does make me chuckle when I read about the latest super-food and Broccoli is no stranger to the list.

Why does it make me chuckle, you may ask. I am certainly not trying to say any of the fruit and vegetables on the ‘superfood’ list aren’t super. I just think all fruits and vegetables, on the list or not, are SUPER!

It also makes me chuckle when I think back to my early school days. I would miss lessons because I was not allowed to leave the school dining table until I had finished what was on my plate!

And, yes, it was always fruit and vegetables that I tried to leave.

Who’d have thought that as an adult I would completely turn to those fruits and vegetables that I hated so much as a child, eat so many more than my ‘5 a day’, and become a vegan?

Well, I certainly didn’t think that when I was a child! But here I am and here is a great vegan recipe with Super, Super Broccoli that is quick, easy, and very, very tasty.

How to make this delicious Vegan Sausage & Potato Bake, with Fabulous, Super Broccoli!

This Vegan Sausage & Potato Bake is a great way to use up leftover potato too, and mashed potatoes will also work well.

But if starting from scratch, cut the potatoes ready for cooking.

I have a hate of waste so unless a recipe clearly calls for peeled potatoes, I leave the skins on. This also gives added fibre to the dish.

Cover the potatoes with cold water in a large pan and bring to a boil.

Cover the pan and simmer for 15-20 minutes until soft. However, the cooking time will depend on the size of you cut your potatoes.

When the potatoes are cooked, strain them and set them aside until needed.

Whilst the Potatoes are Cooking for this Vegan Sausage & Potato Bake

This is a good time to preheat the oven, as per recipe directions.

Next, roughly chop the onions, mince the garlic, and cut the broccoli into florets. Then halve or quarter each floret, depending on how large they are.

Once that is done, you can heat the oil in a large frying pan and fry the onions for 2-3 minutes over a high heat so they start to get some colour.

Reduce the heat and add the sausages. Continue to cook for 5-8 minutes until the onion and sausages have browned.

This time I have used Linda McCartney sausages as they hold their shape well. I have used other brands too when making this dish, so just use your favourite.

However, if you have defrosted your sausages, or you are using non-frozen sausages, then you will need to reduce the time.

You do not need to fully cook the sausages at this point as they will continue to cook in the oven during baking.

Add the broccoli to the pan and cook, turning all ingredients to ensure they cook evenly. This should only take a further 1-2 minutes. You want the broccoli to keep it’s firmness as it will continue to cook in the oven.

Then add the chopped tomatoes and minced garlic, and gently stir them in.

Season to taste with salt and pepper and transfer to an oven-proof dish, making sure the sausages are evenly placed (this will make it easier when serving).

Now sprinkle the grated cheese evenly over the top.

I love cheese in this dish but you can always leave it out if you want to reduce the calories or if you are not a big cheese fan.

This dish can also be made with other cheeses, as long as they melt well during cooking. In the past, I have used a fiery vegan jalapeño cheese, which works really well too – if you like chillies.

Place the cooked potatoes on top of the grated cheese leaving some spaces in between to allow the cheese to bubble when baked.

Melt the vegan butter and, using a pastry brush, brush over the potatoes. Lightly cover with freshly ground salt and black pepper and bake in the middle of the oven for 25-30 minutes until the potatoes are golden brown and the cheese is bubbling.

Bake in the oven for 25-30 minutes. If you want a really crispy finish to your potatoes, place under a hot grill for a few minutes before serving.

Just look at this ‘super-food’ – Broccoli ???? YUMMY!

I am no fan of long winter nights. But I am a fan of winter walks and delicious food like this Vegan Sausage & Potato Bake after a long walk is just perfect!