This recipe was a firm family favourite of my childhood. The scone topping makes it a lovely hearty meal, but it does work just as well without if you don’t have time. This is an easy meal to ‘veganise’ with some simple swaps for vegan versions of butter and sausages to complete the meal. Enjoy!
Sausage, Bean and Vegetable Cobbler
Hearty vegan vegetable, bean and sausage cobbler with scone topping
4
People15
minutes45
minutes1
hourKeep the screen of your device on
Ingredients
- Hotpot
500ml Vegan Vegetable Stock
1 tbsp Olive Oil
2 tsp Paprika
1 tsp Smoked Paprika
1 pinch Cayenne Pepper
½ tsp Dried Thyme
2 tsp Cumin
Salt And Pepper
1 tbsp Tomato Puree
1 medium Onion
3 cloves Garlic
2 sticks Celery
100g Green Beans
200g White Mushrooms
300g Butternut Squash
2 medium Carrots
1 small Aubergine
1 300g tin Cannellini Beans
2 400g tins Chopped Tomatoes
8 Vegan Sausages
- Scone Topping
225g Self Raising Flour
50g Vegan Margarine
75ml Mild Flavoured Non-dairy Milk
Directions
- Pre heat oven to 200°c (180°c for fan assisted)
- Scone Topping
- Sieve the flour into a large mixing bowl, add the margarine and rub together until it resembles breadcrumbs.
- Add the milk, just a little at a time, mixing together with your hands until you have a firm dough and set aside to rest for 10 mins.
- Roll out the dough to approx 1 cm thick then using a cookie cutter (round or star work well), cut out shapes for the top. You should get 10-12 depending on what size cutter you use.
- The Hotpot
- Put the sausages on a greased baking tray in the oven for approx 15 mins.
- Meanwhile, heat the oil in a large saucepan and gently fry the onion, garlic and celery until soft, stirring to make sure they don’t burn.
- Add the spices and cook, stirring all the time for 2 mins to coat the vegetables.
- Add the remaining vegetables, the chopped tomatoes, tomato puree, dried herbs, beans and stock. Bring to the boil, then reduce to a simmer, put a lid on and cook for 15 – 20 mins, until the vegetables are soft.
- Meanwhile, take the sausages out of the oven and chop into chunky slices, then stir into the hotpot.
- Transfer the hotpot to a large ovenproof dish and arrange the scone shapes on top. Brush with a little dairy free milk
- Bake for 15 – 20 mins until the topping is golden. Serve with mashed potatoes and green vegetables.