Autumnal Casserole

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Kate & Zest katebunting

Ingredients

  • 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

Instructions

  1. Chop all your vegetables. I like big pieces in casserole, see picture above
  2. Add oil to roasting pan and place in the oven. Turn oven on at 400 degrees F
  3. When oven is ready, remove roasting pan and add carrots, potatoes, turnip, squash and beetroots. Mix so that oil covers all
  4. Place in the oven and bake uncovered for 15 minutes
  5. Prepare 2 cups of vegetable broth and set aside
  6. Once the 15 minutes are over, remove roasting pan from oven and add everything else, including spices, but not the sausages
  7. Pour in vegetable broth and mix well.
  8. Cover and place back in the oven for 35 minutes, stirring halfway
  9. Add in sausages and place back in the oven, covered, for 20 minutes
  10. 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
  11. Serve as is or top with gravy