Ok, give me a show of hands… who’s still craving comfort food right now? Yeah me too, it’s because it’s bloody freezing again! I’d love to know what happened to those warmer days that briefly showed their face.
Anyway, hand in hand with the colder weather comes a need to keep myself cosy, eating more hearty food like stews, casseroles, soups and chillis and recently I just keep coming back to this recipe for Mediterranean style sausage casserole with potato waffles.
I think I love it because it feels like proper wintery stodge, but the paprika and oregano make it more interesting. It’s got got plenty of chunky veg in there too so all-in-all really isn’t that bad for you.
The casserole itself is fab, it can take less than 25 minutes to cook from start to finish, but I will admit, if you haven’t made waffles before they can take a bit of a time to do. That’s not because they’re difficult or anything, but because some machines take forever to cook them.
If this is the case for you, or you don’t have a waffle maker, just serve the casserole with mash (add a little bit more vegan butter and a splash of non-dairy milk and maybe omit the garlic).
However you serve it, I’d definitely recommend that you try this awesome casserole. It serves 4 moderately hungry people or 2 that are ravenous.
For the sausage casserole:
- 1 pack of 6 vegan sausages, cooked according to pack instructions (I used the Linda McCartney vegetarian chorizo and red pepper sausages and oven cooked them)
- 1 onion, chopped into large chunks
- 1 red and 1 orange pepper, chopped into large chunks
- 2 cloves of garlic, sliced
- 1 400g tin of chopped tomatoes
- 1 large handful of spinach, washed
- 1 tsp dried oregano
- 1 tsp (heaped) smoked sweet paprika
- 2 tsp olive or rapeseed oil for cooking
- Salt and pepper to taste
For the waffles (makes 4-6 waffles):
- 1.2 kg potatoes – peeled, chopped, boiled and mashed
- 1 tbsp vegan butter
- 4 spring onions, finely sliced
- 1 small bunch of chives, finely sliced
- 2 cloves of garlic, finely chopped
- Spray oil for the waffle maker
- Salt to taste
How to make the casserole:
- Preheat your oven and get your sausages cooking according to the pack instructions.
- Meanwhile, heat the oil in a large saute/frying pan and cook the onions and peppers on medium for a few minutes. Add the garlic and cooking for 2 minutes more.
- Add the chopped tomatoes, oregano, paprika and salt and pepper to taste. Cook for about 10 minutes until the peppers have softened but still have some bite.
- Stir in the spinach and allow to wilt.
- Slice up your cooked sausages and stir into the casserole mix.
How to make the waffles:
- Get your waffle maker switched on and ready to cook.
- Mix all of the ingredients for your waffles in a large bowl.
- Spritz the waffle maker with the spray oil and put a large spoon of the mixture into the centre of the machine, close it slowly.
- Cook for somewhere between 4-8 minutes (this time will depend on how hot your machine gets).
- Put your cooked waffles into a low oven to stay warm while you continue to cook the rest of the mixture (the oven will still be warm from cooking your sausages).
To serve, top each waffle liberally with a several large spoonfuls of the casserole and enjoy! If you’re feeling extra fancy, you could even put on some chopped chives… or just bung them on to make your picture look pretty like I did.
Sharon | That Stargazy Vegan