Green Mash Sausage Bake - vegan recipe

A simple sausage and vegetable bake topped with green marbled mashed potato. A comforting dinner that's easy to make and very tasty.

GREEN MASH SAUSAGE BAKE

I do love a sausage bake. 

They are easy to make, filling and very tasty.

They are cooked in a deep tray or roasting pan, so there's minimal fuss and there's also an opportunity to get some extra vegetables in the dish and you can serve it with even more veg.

I use vegan sausages in my bake, but you could use vegetarian sausages, or whatever sausages you usually buy.

SAVOURY BAKES

I love savoury bakes like this pie as they are so fuss-free and they are always popular with my family and friends.

SAVOURY BAKE RECIPES

Here are a view more savoury bakes for you to try:

1. Bolognese Potato Bake
2. Easy Roast Vegetable Sausage Bake
3. Rich Tomato and Roast Vegetable Pasta Bake
4. Roast Vegetable, Veggie Sausage and Chickpea Bake
5. Sheet Pan Aubergine and Chickpea Bake
6. Sticky Red Onion & Sausage Bake with Gravy
7. Tomato Gnocchi Bake with Cheesy Oat Topping
8. Vegan Sausage and Sweet Potato Bake

VEGETABLES YOU CAN ADD TO A SAUSAGE BAKE

I added onion, pepper, mushrooms and spring greens to this bake, but look in your fridge and see what you have. Choose 3 or 4 vegetables to add.

Vegetables that are great in a sausage bake

• aubergine (eggplant)
• bell peppers (capsicums)
• broccoli
• butternut squash
• carrots
• cauliflower
• celeriac
• courgette (zucchini)
• leeks
• mushrooms
• onions
• parsnips
• peas
• sweet potatoes
• tomatoes

VEGAN SAUSAGES

You can add chilled or frozen sausages to this bake. The sausages roast in the oven at the same time as the vegetables.

I like Linda McCartney sausages, which are classes as vegetarian sausages, but are accidentally vegan. They hold their shape and roast well.

There are lots of vegan sausages to choose from these days, both in the chiller and freezer cabinets in supermarkets.

Just use your favourite sausages.

GREEN MASH

The mash isn't actually green, it's just marbled with green.

I cooked spring greens and mixed them into the mashed potato as a way of adding more veg into the dish. 

It also adds a lot of flavour and texture.

If you don't have or don't want to use spring greens, you could mix other green vegetables through the mashed potato.

Green vegetables that can be cooked and mixed into mashed potatoes

• Broccoli
• Kale
• Leeks
• Savoy Cabbage
• Spinach

VEGETABLE MASH

Of course you don't have to have green mash, you can top your sausage bake with other mashed vegetables too. 

You can either mix the mashed vegetables and mix them through the mashed potato or have a layer or a vegetable mash underneath the mashed potatoes.

Here are some vegetables that are great mashed

• Butternut Squash
• Carrots
• Cauliflower
• Parsnips
• Sweet potato
• Turnip (swede)

WHAT ARE SPRING GREENS?

Spring greens is the name for spring cabbage, which is often sold in bags, pre-shredded.

Spring cabbage is the first cabbage to be harvested in the UK between April and June.

Unlike other cabbage, the leaves are loose and it doesn't have a hard core.

TOPPING A BAKE WITH CHEESE

Before this bake was placed in the oven to bake, I topped it with grated cheese. 

This is optional, but it is rather tasty.

You could top it with grated cheddar or mozzarella (vegetarian or vegan.

If you want to save some calories, just skip this step.

VARY QUANTITIES

This sausage bake serves two to three, but it can easily be tweaked to serve more, by adding more vegetables, stock and mash.

It's one of those recipes that doesn't have to be exact, but my recipe is a good place to start.

GRAVY OR STOCK

I added onion gravy to this bake made from gravy granules. I always have a tub of Bisto Onion Gravy Granules in my cupboard as they taste great, they're easy to use and they are suitable for vegans.

There are lots of other brands of gravy you could buy. That's just the one I use and not I'm, not working for them and never have done. I just like to share my favourites with you.

If you don't have or don't want to use gravy, you could add stock instead. I've done this before. It's not as rich but still tasty and it does thickened while it is in the oven.

You can also make extra gravy, to serve with the dish if you like a generous amount.0

HOW LONG WILL A SAUSAGE BAKE KEEP FOR?

This bake can be chilled in the fridge once it is prepared.

Once the base stew is made and you've topped it with mashed potato, leave it to cool and then cover and store it in the fridge.. 

It will sit in the fridge happily for a couple of days. 

Cooked leftovers can also be covered and kept in the fridge for a couple of days and reheated thoroughly before serving. 

Make sure you don't leave the leftovers out too long. Chill as soon as possible to prevent bacteria growing.

CAN YOU FREEZE MASH TOPPED SAUSAGE BAKE?

This bake can also be frozen.

To store it in the freezer, let it cool, then cover with freezer-safe foil and freeze for up to 2 months.

Cook it straight from the freezer in a preheated oven (removing the foil first).

WHAT YOU NEED TO MAKE GREEN MASH SAUSAGE BAKE?

• Vegan sausages - or your favourite sausages
• Red onions - if you don't have red, you could use white onions
• Mushrooms - I used white closed cap mushrooms but large flat cap or brown chestnut mushrooms would also be good
• Red pepper - I used a bell pepper, but you use another type of pepper
• Dried thyme - you could also use fresh thyme
• Dried oregano - or fresh
• Olive oil - you could use vegetable or rapeseed oil instead
• Potatoes - floury potatoes are the best kind to use, but use what you have
• Spring greens - or other greens, cooked and mixed through the mash
• Dairy-free spread - or whatever butter you use to add to the mashed potatoes
• Salt and pepper - to season

WHY GREEN MASH SAUSAGE BAKE IS SO GOOD?

• It's an easy meal
• It's a real family pleaser
• It's a great way to get extra vegetables into dinner
• It's filling and comforting
• It's suitable for vegetarians and vegans
• It's very tasty

pin it for later

HOW TO MAKE GREEN MASH SAUSAGE BAKE

Scroll down for step-by-step photos followed by a full printable recipe.

STEP 1 - SAUSAGES & VEG

Pre-heat your oven.

Prepare the vegetables and place on a single layer on your baking sheet or in your roasting pan

Season with salt, pepper and dried herbs and drizzle with oil.

STEP 2 - BAKE

Bake until the sausages are cooked and the vegetables are starting to char at the edges.

STEP 3 - GRAVY

Next add the gravy.

Pour it evenly over the sausages and vegetables.

If you are using stock instead of gravy, add that now too.

STEP 4 - BAKE AGAIN

Pop it back in the oven for another bake.

The gravy will thicken and the sausages will have a good colour.

Doesn't that look tasty?

STEP 5 - MASH

Mash your cooked potatoes with dairy-free spread (or whatever butter you use) and season with salt and pepper.

STEP 6 - SPRING GREENS

Mix your cooked spring greens or other green veg through the mash.

You don't have to make it super smooth, a bit of texture is rather nice.

STEP 7 - DISH IT UP

Spoon the vegetable and sausage stew into individual ovenproof dishes or one bigger ovenproof dish.

STEP 8 - TOP WITH MASH

Pile the mash up on top of the stew in the individual dishes or the bigger dish you are using.

Again no need to be too neat.

STEP 9 - CHEESE

Top with grated cheese, either vegetarian or vegan.

Mozzarella will give a golden finish and a bit of a gooey stretch (think of pizza), but cheddar will give more flavour.

You can skip this step and just leave the mash plain with no topping.

STEP 10 - FINAL BAKE

Pop the dishes in the oven to let the cheese melt and give it time for those crispy bits to form at the edges.

Everyone loves the crispy bits.

Serve as it is or with extra veg.

Enjoy!

sausage bake, vegan sausage bake, vegetarian sausage bake, vegan sausage casserole, vegan sausage pie, vegetarian sausage casserole, vegetarian sausage pie, green mashed potatoes, green mash, mash topped pie

dinner

British, vegan

Yield: 3

Author: Jacqueline Meldrum

Print

Green Mash Sausage Bake

A simple sausage and vegetable bake topped with green marbled mashed potato. A comforting dinner that's easy to make and very tasty.

Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

• 6 vegan sausages
• 2-3  red onions, halved and cut into wedges
• 8 large white closed cup mushrooms, halved or quartered
• 1 red bell pepper, cut into chunks
• 1 tsp dried thyme
• 1 tsp ground oregano
• salt and pepper
• 1 litre/4 cups onion gravy (made with gravy granules or stock - see notes)
• 1 tbsp olive oil
• 1 kg /2 lb potatoes, quartered
• 150g/1 ½ cups spring greens
• 1-2 tbsp dairy-free spread
• 4 heaped tbsp grated vegan cheddar

Instructions:

1. Preheat 200c/180c/400f/gas mark 6.
2. Boil or steam the potatoes and the spring greens in separate pots.
3. Peel and cut the veg and lay on a single layer with the sausages on a baking sheet or in a roasting pan.
4. Season with the dried herbs, salt and pepper, then drizzle over the oil. Roast for 15-20 minutes until everything is taking on colour.
5. While it is roasting make your gravy according to the packet instructions.
6. Remove carefully from the oven (being careful not to burn yourself) and pour in the gravy, then pop back in the oven for 15 -20 minutes until the sausages are well cooked and the gravy slightly reduced.
7. While the vegetable and sausage stew is in the oven, mash the potatoes with dairy-free spread, salt and pepper and season the spring greens.
8. Mix the greens into the mashed potato.
9. Take the tray out of the oven and spoon the vegetables, sausages and gravy into one ovenproof dish or two or three smaller ovenproof dishes and top with mash.
10. Sprinkle cheese over the mash (if you are adding any) and bake for another 15-20 minutes until the bake is hot and the cheese has melted, with crispy bits at the edges.
11. Serve and enjoy!

Notes:

To make a bigger portion for 4 or more, just add more vegetables, gravy and mash.
If you don't have or don't want to use spring greens (spring cabbage), you could mix other green vegetables through the mashed potato.
The cheese topping is optional. You could use vegetarian or vegan cheddar or mozzarella or a mixture.
If you don't have gravy granules, you can add stock instead (same quantity), it will thicken slightly while baking. To help it along you could add a little flour.
The uncooked bake will sit in the fridge (covered) happily for a couple of days.
The uncooked bake (covered with freezer-safe foil) can be frozen for up to 2 months. Cook it straight from the freezer in a preheated oven (removing the foil first).

Calories
671.63

Fat (grams)
41.79

Sat. Fat (grams)
14.32

Carbs (grams)
50.65

Fiber (grams)
6.68

Net carbs
43.96

Sugar (grams)
11.67

Protein (grams)
25.16

Sodium (milligrams)
2235.13

Cholesterol (grams)
90.54

Created using The Recipes Generator