Meat Free and Vegetarian Family Recipes

on October 29, 2020

Meat Free and Vegetarian Family Recipes

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Meatfree Sausage Casserole - A Hearty Traditional Autumn Warmer

Preparation time 10 minutes / Cooking time 50 minutes

As the days turn colder and the nights draw in it is the time of year we start to yearn for a warming wholesome seasonal dish. If you are looking for a low cost, filling meal incorporating four of your five-a-day vegetables that the whole family can enjoy, then this is for you.

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This dish is versatile and works well with the removal of lentils if preferred but is best when using chunky pork sausages as they lend the dish a spicy rich flavour and enough savoury tang that salt need not be added as a separate ingredient.

This dish is dairy, soya and gluten free and could be vegan if you swap the sausages for a vegetarian option.

To make enough to feed a family of 4 you will need the following ingredients:

  • 4-6 Sausages, we have used dairy, soya and gluten free 90% pork sausages
  • A drop of oil, we have used Bertolli extra virgin olive oil
  • 1 white onion
  • 2 medium carrots
  • 2 sweet potatoes
  • 1 large potato
  • 4-5 medium mushrooms
  • ¾ of a tin of baked beans
  • 4 tablespoons of lentils 
  • 1 stock pot or cube, vegetable, chicken or beef flavour
  • Dash of paprika
  • Dash of mixed herbs
  • Dash of crushed black pepper

If you prefer your food with an extra warming kick you will also need:

  • A dollop of HP brown sauce
  • Dash of crushed chilli’s
  • A dash of Worcester Sauce

Vegetarian Sausage Hotpot Method

Pre-heat the oven to Gas Mark 6 / 200 degrees c.

Bring 350ml of water to the boil and in a jug or mixing bowl combine the boiled water with the stock cube. Add the herbs, pepper and paprika and mix into the stock. When the mixture is complete, pour the stock into the casserole dish.  Put the dish to one side.

Wash and peel the potato and sweet potatoes. Keeping the Sweet potato separate from the white potato, chop the washed potatoes into roughly half inch chunks. Put the sweet potato to one side as these will be added later in the recipe.

Wash and peel the carrots and chop them into quarter inch discs.

Put the chopped potato and carrots into the casserole dish, then put the dish into the oven to heat while continuing with the preparation.

Wash and sieve the lentils, place to the side to drain.

Wash and chop the mushrooms into thick slices.

Place a frying pan over a low heat to warm. 

Add a drop of olive oil and add the sausages to the frying pan. Turn the heat up high and gently brown the sausages for 4-5 minutes until golden brown on the outside. The idea is to brown the outside without cooking the sausage.

While the sausages are browning chop the onion into small chunks. 

Once the sausages are browned remove them from the pan and place on to a chopping board. Slice the sausages into half inch discs. 

Take the casserole dish out of the oven and add the chopped sausages, onion, mushrooms, sweet potato and lentils to the casserole dish. Give the whole mixture a good stir before replacing the lid and returning it to the oven. 

After 25 minutes remove the dish from the oven. Check the mix is simmering when you take it out, bubbles should be visible rising to the top. 

Add the baked beans, give the mixture another stir, making sure to mix the lentils up from the bottom of the dish so they don’t stick and burn.

If you prefer to add a little more zing and heat to the dish now is the time to add the brown sauce, chilli flakes and Worcestershire sauce. Mix these ingredients into the casserole and return the dish to the oven to do the rest!

After another 20 minutes take the dish out of the oven and place on the side to cool slightly before ladling out into bowls to serve.

The casserole is easy to make and cooks with little attention needed, perfect for busy lives or those who derive little joy from watching pots boiling over!

Almond Milk Smoothie with Pineapple  

Healthy Pineapple and Almond Milk Smoothie 

Preparation time: 15 mins / Serves 2


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In your favourite tumbler, pour in the crushed & drained pineapples, then add the ice cubes. Pour in the almond milk and finally drizzle the honey and add the pinch of ginger to finish. Stir and serve chilled.

Cheese and Fruit Smoothie Bowl

How about a smoothie bowl? Use your favourite soft cheese and don't pay attention too much to the quantities - feel free to mix it up!

This peach and cheese smoothie bowl blends fruity flavours combined with coconut water to make a 3 minute starter, or a late night healthy snack for nibbling on the sofa. Why not share your photos with us on Twitter?

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This time of year there's probably not much fresh parsley left in the herb garden, so you can double up on the sunflower seeds for that extra crunch and protein.