Treat yourself to a warming vegan sausage one-pot with the Batch Lady's recipe

HAPPY New Year, everyone! With Christmas over, we all feel like we need some healthy food in our lives.

Many of you may be embarking on Veganuary, so I thought I’d bring you two vegan recipes that can be batched in advance and frozen to make life easier.

This week’s sausage one-pot is a super-easy midweek meal that really is a delicious dish for vegan newbies. I also have a great dahl recipe that makes for a wonderfully comforting and nutritious meal.

A top tip for 2022 is to get yourself a loyalty card for the supermarket you shop at.

Using these can save you so much money on different products, you would be amazed.

Vegan sausage one-pot (serves four)

Preparation: 5 minutes

Cooking: 25 minutes


  • 12 vegan sausages
  • 500g new or baby potatoes, washed and cut into bite-sized pieces
  • 2 tbsp olive oil
  • 115g frozen pre-diced onions
  • 140g frozen sliced mushrooms
  • 1 tsp frozen pre-chopped garlic or garlic puree
  • 60g pitted black olives, sliced
  • 400g tin cherry tomatoes
  • 500g carton passata
  • 1 tbsp dried mixed Italian herbs

METHOD: Put the potatoes on to boil for ten minutes (they can be slightly undercooked, as they will cook further in the stew). Cook sausages in the oven for 12 minutes at 180C/160C/gas 4. Meanwhile, fry the onions and the mushrooms with the garlic in the olive oil until soft.

Add the tinned tomatoes and passata with the herbs and stir well.

Once the potatoes are cooked, drain them and add to the sauce.

When the sausages are cooked, chop them into bite-sized pieces and add to the sauce.

Then add the olives, mix well and simmer for a further two minutes. Season to taste.

Ready to freeze: Once cooled, batch up and freeze flat in sealed, labelled freezer bags.

Ready to eat: Simply defrost and heat up in a pan or microwave until piping hot for around three to four minutes. Serve with crusty bread.

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