12 June 2015

Veggie Sausage, Lentil and Red Pepper Bake


Now you know I like simple recipes. The ones that take minimum effort but are packed with flavour. The type that you can just walk away from and miracles happen. This veggie sausage, lentil and red pepper bake is one of those.

Veggie sausages, mushrooms, red onions and red peppers roasting away happily in the oven, then you add green and puy lentils, thyme, red wine and gravy. Leave it to bake until the flavours are intense, then serve it up with fluffy mashed potato and sweet little peas.



What do you have?

One contented family with smiles on their faces.

Well, that's the theory. In reality I had a little boy making eugh noises. Sigh

It was seriously delicious, but he didn't like everything mixed together and really wasn't impressed with the lentils. In the end he ate the mash and peas, then one sausage after a bit of persuasion. I dream of returning to those halcyon days when he ate everything and enjoyed it. I'm deluded aren't I? It's just not going to happen.


print recipe

Veggie Sausage, Lentil and Red Pepper Bake
A simple bake. Veggie sausage, mushrooms, lentils, red onions and peppers baked in gravy with red wine and thyme. Serve with mash and peas for the ultimate in comfort food.
Ingredients
  • 1 tbsp olive oil
  • 6 veggie sausages (more depending on how many people you are serving)
  • 6 chestnut mushrooms, halved
  • 3 red onions, quartered
  • 1 red peppers, cut into chunks (add two if you are serving six people)
  • 390g tin green lentils, rinsed
  • 250g ready to eat puy lentils
  • 2 onion gravy stock pots made with 400ml hot water
  • 150ml red wine
  • a few sprigs of thyme
  • a good grinding of black pepper
Instructions
1. Preheat the oven to 240c/220c fan/425f/gas mark 9. 2. Toss the sausages, red onions, red pepper and mushrooms in the olive oil. Pour into a roasting pan and spread out into a single layer. Roast for 20 minutes.3. While this is roasting, make up the gravy.4. Take the pan out of the oven, pour in the lentils, gravy and wine. Pull the leaves of the thyme by running your fingers along the stem and sprinkle over the dish, then season with black pepper.5. Fold in the liquid and lentils, then roast for a further 15 to 20 minutes until the sausages are brown and the flavours have intensified. The gravy will have thickened.6. Serve with mashed potato and peas.7. Enjoy!
Details
Total time:
Yield: Serves 4-6




If you enjoyed this bake you may like my Roast Vegetable, Veggie Sausage and Chickpea Bake. Very different flavour wise, but the same style easy bake. Both bakes are suitable for vegans.

20 comments:

  1. quite honestly the perfect family veggie meal for a rainy weekend. Lovely. These look like Linda McCartney sausages? Do you have a favourite brand? I like Quorn sausages for casseroles as they keep their shape.

    ReplyDelete
    Replies
    1. Those are Linda McCartney. They are vegan and Graham likes them, so that's what I use. To be honest I prefer them in dishes like this with other flavours than on their own.

      Delete
  2. Oh I know that feeling of having my lovely home cooked meals rejected - it is hard to want to try different dishes with kids who don't feel like experimenting - I would have happily eaten a hearty serve of this - love these sorts of meals but we haven't had sausages and mash for ages

    ReplyDelete
    Replies
    1. I just had a craving for it. It was soooooooo good! I will continue to put new dishes in front of in. Hopefully I'll wear down his resistance eventually!

      Delete
  3. I don't have kids, but I feel your frustration - my goddaughter and her sister were SO fussy when they were over 3 but under 10. They DO seem to get better with age.

    ReplyDelete
    Replies
    1. Oh goodness I hope you're right Fiona.

      Delete
  4. What a fab looking recipe and in sure Cooper will get back into eating everything soon.

    ReplyDelete
    Replies
    1. Hopefully. I got a letter back from school saying his whole lunch went in the bin Thursday and Friday. Sigh

      Delete
  5. You can't beat a good sausage bake, veggie or not. So warming and filling and delicious!

    ReplyDelete
    Replies
    1. I know right? Such good comfort food and very filling.

      Delete
  6. This sort of meal is a staple in our house. Veggie teen loves it. Like the idea of the red wine gravy. PS She was THE fussiest child and survived on pasta, peas and smooth tomato sauce for huge chunks of her childhood. It is getting better (at 17!)

    ReplyDelete
    Replies
    1. Haha, I could have a while to wait then Sally? Oh well, slowly slowly catchy monkey!

      Delete
  7. What a tasty little number you've come up with there Jac. I totally feel your pain with the kids being fusspots... my boys aren't keen on foods being mixed together and prefer things on separate piles around their plates. I've lost my patience with that approach though, and am going to give your recipe as it's full of so many goodies! Love lentils but never cook them very often so this is the perfect excuse.

    ReplyDelete
    Replies
    1. I know what is all that food separation about. Sometimes if a bit veg has a bit of sauce of a bit of another thing on it. It is cast aside. I shall keep trying, I really want him to try new things.

      Delete
  8. It looks amazing!! I wonder if I could trick my husband with those veggie sausages...

    ReplyDelete
    Replies
    1. You could try Margot, or use his preferred sausages. He may not notice though as they are packed with flavour from the sauce.

      Delete
  9. OMG that looks good.... Sausage and lentil bake is one of those comfort food dishes that I have meant to make for the longest time but somehow never got round to it. Maybe this will prod me into action!!

    ReplyDelete
    Replies
    1. Yes, do it Jeanne, you will really enjoy it.

      Delete
  10. it looks delicious and am seriously bookmarking this for a healthy supper. Don't worry about fussy eating phases. Kids like food to be separated sometimes and also are so sensitive to textures and flavours compared to adults. We had this for ages and only now are getting to a place where dishes like this are *sometimes* accepted!

    ReplyDelete
    Replies
    1. I know, I just have to keep at it. Hard though.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x