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


  • 2 tbsp olive oil

  • 6 vegetarian sausages

  • 1 leek, sliced into 1cm chunks

  • 2 courgettes, cut into half moons

  • 300g mushrooms, sliced

  • 75g vegan creme fraiche - optional

  • 4 gluten free oat cakes, broken into crumbs

  • 25g vegan cheddar cheese, grated

  • Side salad - optional


  1. Preheat oven to 180 degrees C, gas mark 3.

  2. In a large frying pan add 1 tbsp olive oil to a medium to high heat.

  3. Add in the sausages and cook for 5-6 minutes until brown.

  4. Remove the sausages from the pan and pat dry on a plate, set aside.

  5. Add the remaining olive oil and put in the leeks, courgettes and mushrooms.

  6. Stir and cook for 6 minutes, until the vegetables begin to soften.

  7. Add in the vegan creme fraiche and stir well so all vegetables are incorporated.

  8. Add in the sausages.

  9. Put the gratin mixture into a casserole dish.

  10. Mix together the broken oat cakes and cheese and put on the top.

  11. Bake in the oven for 10 minutes.

  12. Serve with a side salad.