Carl’s ‘all-change’
casserole
Eating vegan ever y day during Veganuar y can be
daunting but, as Carl found out, when it comes to
going plant-based, easy swaps are all it takes
W
hen Chloe vows never to eat meat again,
her dad, Carl, fears for the future of his
favourite sausage casserole. But nothing is
more important to Carl than his daughter’s happiness,
so he sets about adapting the recipe. Actually it’s easy,
thanks to the new Plant Chef Meat-free CumberlandÛã÷»
£ Û ¨ Â Û «Â c Û É Â ã¨ Â ô ÛÛ É»
is just as tasty – or ‘even better’, as Chloe puts it.
C A RL ’S ‘A L L - C H A N G E ’
C A S S E RO L E
Serves 4
Takes 30 mins
Cost per serve £1.46
1 tbsp vegetable oil
8 Plant Chef Meat-Free Cumberlandstyle Bangers
1 onion, sliced
2 garlic cloves, crushed
Ω tsp ground cumin
Ω tsp ground coriander
400g tin chopped tomatoes
400g tin haricot beans, drained
and rinsed
Ω vegetable stock pot
1 tbsp mango chutney
250g frozen butternut squash
125g spinach
15g fresh parsley, chopped
1 Heat the oil in a large, shallow
casserole dish set over a medium
heat. Add the bangers and cook
24
for 3-5 mins until lightly browned
all over. Remove from the dish
and set aside.
2 Add the onion to the dish and
cook for 5 mins until softened. Stir
in the garlic, cumin and coriander
and cook for 1 min more.
3 Add the tomatoes, beans and
350ml boiling water. Stir in the
stock pot and the mango chutney.
Bring to the boil, then reduce the
heat and simmer for 5 mins.
4 Return the sausages to the dish
along with the squash; cover and
cook for 10-15 mins more until the
squash is cooked through. Stir in
the spinach and cook until just
wilted. Sprinkle with parsley
before serving.
Each serving contains
Energy
1645kJ
393kcal
20%
Fat
Saturates
Sugars
Salt
17g 6g 15g 2.4g
24% 30% 17% 41%
of the reference intake. See page 105.
Carbohydrate 42g Protein 19g Fibre 12g
