Autumn. Even the word itself makes me feel happy! I find I am most inspired to cook once this wonderful season starts, all the way until the warmer months come back. I must be an “hearty” cook!
This recipe is everything autumn is! Filled with root vegetables, squash and wonderful flavours, it’s one of my favourite cozy and warm meals.
The key to this casserole: don’t cut your veggies too small. Yes it’ll take longer to cook, but it’s so much better! Aim for pieces like shown here:
It’s not the quickest recipe to prepare and make, but it really is worth it. Plus, your house will smell amazing!
- 1/4 cup grapeseed oil or vegetable oil of your choice
- 4 small beetroots
- 10 medium carrots
- 1/2 butternut squash
- 1 medium turnip
- 8 potatoes medium
- 1 red onion
- 1/2 cauliflower
- Half purple cabbage
- 2 garlic cloves
- 2 cups vegetable broth
- 8 vegan sausages
- 1 tsp smoked paprika
- 1 tsp basil
- Sea salt to taste
Chop all your vegetables. I like big pieces in casserole, see picture above
Add oil to roasting pan and place in the oven. Turn oven on at 400 degrees F
When oven is ready, remove roasting pan and add carrots, potatoes, turnip, squash and beetroots. Mix so that oil covers all
Place in the oven and bake uncovered for 15 minutes
Prepare 2 cups of vegetable broth and set aside
Once the 15 minutes are over, remove roasting pan from oven and add everything else, including spices, but not the sausages
Pour in vegetable broth and mix well.
Cover and place back in the oven for 35 minutes, stirring halfway
Add in sausages and place back in the oven, covered, for 20 minutes
Increase heat to 450, remove lid, stir well and cook for a further 10-15 minutes until the veggies and sausages are all tender and slightly golden
Serve as is or top with gravy