Ohh you aren’t ready for this one! I’ve been waiting for ages to share this with you as it’s fast becoming one of my favourite dinner time recipes. This 100% vegan sausage casserole with fancy (dauphinoise) potatoes on top is the perfect cold-weather dinner to keep you warm and full all evening! This recipe is super simple and takes less than an hour to do everything
6 Vegan Sausages
1 Whole Onion, peeled and diced
500ml Vegan Gravy
30g Pearl Barley
5-6 medium-sized Mushrooms, sliced
1 tbsp Dried Rosemary
3 Medium sized Potatoes, peeled and thinly sliced
2 tsp Oil
1 tsp Sea Salt
To start, preheat the oven to 200C/ 180 Fan/ Gas Mark 6. Heat a frying pan on medium heat with a tsp of oil then add in your onions and let them cook for around 5-7 mins until they’re soft and translucent. Add in your sausages and cook for another 7-10 mins until browned and season with salt and pepper, the sausages don’t have to be fully cooked because they’re going in the oven anyway.
In a casserole dish add the sausages and onion, gravy, barley, mushrooms and sprinkle the rosemary on top then mix together with a wooden spoon until the rosemary has coated everything. Pop this in the oven to cook for 30 mins!
Now onto the potatoes, peel and thinly slice your potatoes (they shouldn’t be any more than 1/4 of an inch thick) you’ll get thinner slices with a kitchen mandoline but a sharp knife works too. Place the potato slices in a bowl and coat them in sea salt, oil and pepper, mix the coating around with your hands so each slice is evenly coated then set aside.
After your casserole filling has cooked, remove it from the oven and carefully lay the potato slices over the top until you’ve covered the entire surface of the casserole. Put this back in the oven to cook for another 10-15 mins until the potatoes are crispy and golden (it’s ok if it needs to cook for longer). I’m gonna leave a very satisfying video down below of what the casserole sounded like when it came out, get ready for some potato ASMR!
Let the casserole cool for 2-3 mins then you’re ready to eat!
LOOK AT IT! Casseroles with crispy potato toppings are definitely my favourite thing to create in the autumn-winter months and although it might take 30-50 mins in the oven there actually isn’t a lot of prep and the ingredients are very easy to source and put together. I’m so happy I’ve been able to create a vegan sausage casserole that is this simple to make. When I'm writing these posts and planning recipes (especially vegan ones) I'm trying to make them as accessible as possible to people who may not be used to vegan cooking, or are just starting out with meat-free cooking so although this isn’t the fanciest or most intricate casserole I can promise you it will be tasty and doesn’t involve any animal-derived products, so you can feel proud of yourself for that!
If you are looking to cut down on your meat, vegan sausages are a great place to start as there are so many great varieties now (I used Aldi original ones and honestly they’re my favourite) and they’re very versatile when it comes to cooking pretty much any sausage-based dish. I hope I’ve inspired you to try something new with this or at the very least you’ve seen how simple vegan cooking can be!