The Ordinary Vegan - Sausages

A lot of people ask me what sausages I use in my cooking and where I get them from. Sometimes, I pick up vegan gourmet sausages from specialist shops and events, but mainly, I stick to two brands which can both be bought on the high street or at the supermarkets.

The first is Linda McCartney Sausages - the original style are vegan-friendly and say so on the front of the box. Be careful as some of the flavoured varieties contain egg. These sausages are perfect for breakfast and for sausage and mash. They can be cooked from frozen in the oven and can be purchased from all of the major supermarkets as well as Holland & Barrett. They retail for around £2 a box of 5.

The second is Vegetarian's Choice, now these sausages are grill or fry only and are available from Holland & Barrett. They are about half the price of the Linda McCartney sausages at around 99p per box of 5. They are thinner and a different texture to the Linda McCartney brand but these are great for sausage casseroles and stews, as they stay firmer when cooking in liquid. The Linda McCartney sausage tend to act like a sponge in a casserole and go a bit bloated and chewy.

Both of these are staples in my freezer for everyday meals. Which sausages do you use? Let me know in the comments below.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Slow Cooker Sausage & Bean Casserole

This week's recipe is another slow cooker recipe, great for these colder evenings and so simple to make. 

(serves 2-3)

Ingredients:

4 vegan sausages - I used Vegetarians Choice

1 onion

1 carrot

1 potato

4 mushrooms

1 pepper (or small cup of frozen peas)

200ml vegan stock

1 400g tin baked beans

Pinch of cayenne pepper

1 tbsp mixed herbs

Salt 

Pepper

1 tbsp oil

Method:

Peel and chop all of the vegetables into small slices/cubes. 

Pour the oil into a large frying pan and heat, once hot add the onions and sausages and fry for 5 minutes until lightly browned. Break the sausages into quarters in the pan and add the rest of the vegetables. 

                                  

Fry for a further 5 minutes and then add the stock, beans and herbs/seasoning.

                                 

                                                   

Bring the mixture to the boil and then pour into your slow cooker.

                                            

Cook on low for 6-8 hours, stirring halfway through cooking time if possible.

                                       

Serve with fresh homemade crusty bread rolls.

                                    

                                    

                                   

Eat and Enjoy!

      

      

       

Big Vegan Love,

VVx