1 Pot Smoky Sausage Casserole with Rosemary Dumplings For 4

Ingredients:

• 8 vegan sausages (Meatless Farm or Richmond are Joe's faves)

• Splash Sunflower oil

• 1 red onion - 2cm dices

• 1 red pepper - 2cm dices

• 1 yellow pepper - 2cm dices

• 2 celery stalks - 1cm dices

• 2 cloves garlic - roughly chopped

• 3 Thyme sprigs

• Pinch Fine salt Salt

• 1 tbsp smoked paprika

• ½ tsp white pepper

• 2 bay leaves

• ¼ tsp chilli powder

• ½ tsp dried oregano

• 2 tins Tomato chopped

• 150ml water

• 2 tbsp aged balsamic vinegar

• 1 small tin butterbean

• 2 tbsp smoked liquid

For dumplings:

• 50g vegan Suet
• 90g plain flour
• 4g baking powder
• 1tsp fine salt
• pinch cracked black pepper
• 7 tbsp Water
• 2 tbsp finely chopped rosemary sprigs

Garlic bread:

• Small baguette
• 2 tbsp plant butter
• 4 garlic cloves
• sprinkle salt

Method:

1. Preheat the oven to 220c, gas mark 8
2. Add in the sunflower oil into a large pan on a medium heat (make sure the pan is high sided and fits in the oven)
3. Add in the red onion & peppers. Cook till the peppers start to brown.
4. Add in the celery, garlic & thyme. Cook for a further 2 minutes.
5. Add in the spices and cook them off for 30 seconds.
6. Add in the tinned tomatoes with the water, & balsamic vinegar & simmer for 15 minutes.
7. While the casserole is simmering. Start on the dumplings. Add all the dumpling ingredients into a bowl and mix. Don't over mix too much.
8. Once the sauce is done, add in the butter bean and mix well.
9. Add then add the sausages over the top, followed by 8 pieces of the dumpling mix.
10. Add into the oven for 15-20 minutes.
11. For the garlic bread, slice the baguette into 8 slices. Chop the garlic really finely with the salt. Add into a bowl with the butter and mix. Spread the bread on both sides. Add into the oven with the casserole for 2 minutes.
12. Remove the casserole once the sausages are browned on top nicely.