I’m the daughter of an Irishman, and I love food—have you noticed? I’ve been a vegan for over two years now, and though I don’t post here as often, I am still eating delicious animal-friendly dishes.
Since I’m planning a particular dish for tomorrow night, I thought I should share it with you.
The original dish came from a church cookbook and was entitled “Sausage Irish”. When we weren’t vegan, I used to use non-meat sausage, but it was still unkind, being turkey. I don’t do that anymore. Now I use Fieldroast sausage when I want to make anything of this nature. My favourite are the Smoked Apple Sage ones and that’s what I’m putting in this dish.
So here’s my recipe for Kind “Sausage” Irish*
I will post a photo tomorrow once I’ve made the dish.
*I typically use only organic and non-gmo, but Fieldroast is still working on that.
4 Fieldroast “sausages”
1/2 tsp red pepper flakes
Torn fresh basil
assorted dry Italian seasoning
freshly ground pepper
1 large onion, sliced
3 cloves garlic, minced
1 can diced tomatoes with juice
1/4 cup flour
4 potatoes, cut in thin (1/4 inch) slices
1 bunch of broccoli, cut into florets
1 cup veggie broth
1/2 – 1 cup of Vegan cheddar shreds (I use Daiya)
Slice “sausages” and saute in a large non-stick pan with a little (EVOO*)Extra Virgin Olive Oil. Add seasonings and dust with flour.
Saute onion in a teaspoon or so of E.V.O.O. until softened. Add garlic and saute for one minute. Add this to the sausage and dump in tomatoes with juice.
Meanwhile, either boil potatoes until fork-tender, or microwave in small amount of water until hot. Drain.
Place potatoes in bottom of a glass lasagna dish. Spoon sausage mixture on top. Blanch broccoli for 3 minutes, or steam in microwave until soft. Drain. Layer broccoli on top of potatoes and sausages. Sprinkle liberally with Vegan cheddar (the beauty of it is, there’s hardly any fat in Vegan cheese).
Cover with foil and bake at 375° for 30 minutes.
Happy St. Patrick’s Day!