Vegetable & Vegetarian Sausage Gratin



This dish takes less than 30 minutes, including prep and cooking time! Definitely a weekday hit, and can be served with a side salad.
It has loads of vegetables hidden inside so children will be sure to hit their 5 a day (maybe even 10!)
This recipe is made vegan, but if dairy is not a problem, cheese with milk can be used.
Serves 4
Ingredients:
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2 tbsp olive oil
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6 vegetarian sausages
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1 leek, sliced into 1cm chunks
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2 courgettes, cut into half moons
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300g mushrooms, sliced
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75g vegan creme fraiche - optional
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4 gluten free oat cakes, broken into crumbs
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25g vegan cheddar cheese, grated
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Side salad - optional
Method:
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Preheat oven to 180 degrees C, gas mark 3.
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In a large frying pan add 1 tbsp olive oil to a medium to high heat.
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Add in the sausages and cook for 5-6 minutes until brown.
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Remove the sausages from the pan and pat dry on a plate, set aside.
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Add the remaining olive oil and put in the leeks, courgettes and mushrooms.
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Stir and cook for 6 minutes, until the vegetables begin to soften.
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Add in the vegan creme fraiche and stir well so all vegetables are incorporated.
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Add in the sausages.
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Put the gratin mixture into a casserole dish.
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Mix together the broken oat cakes and cheese and put on the top.
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Bake in the oven for 10 minutes.
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Serve with a side salad.