6 October 2018

Vegan sausage and rice casserole

I have started the weekend in a relaxing way. I just spent yesterday evening at home cooking and watching some series. And today won't be much different. I think we'll go to the market and briefly visit a new local pub, but then return home again to make a Saturday night pizza. I also have a selection of squashes and pumpkins waiting to be cooked. I will try to make something with them tomorrow. What are your plans for this first October weekend?

I'm sharing with you today a simple vegan sausage and rice casserole with black beans and tomatoes. This is a great and filling meal that isn't too complicated to make.

Vegan sausage and rice casserole


4 vegan sausages
1 fresh onion with the stalk
2 garlic cloves
Vegetable oil
200 g tomatoes
1 cup black beans
1 cup rice
1 tsp smoked paprika
1 tsp salt
½ tsp ground black pepper
1 vegetable stock cube


Cook the rice.

Cut the sausages into pieces and fry them in oil.

Chop the onion and garlic and add them to the sausages.

Chop the tomatoes coarsely.

Add the tomatoes, black beans, rice and the seasoning to the pan.

Let simmer under lid for at least 20 minutes, but you can also slow-cook it longer so that the flavours blend nicely. Add some additional water, if the casserole gets too dry.

Serve and enjoy!

Your VegHog

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Thanks for reading! I would very much appreciate any comments or suggestions from you.