Ingredients

Suitable for Vegans

1 pack Smoked Tofoo Sizzlers

2 medium carrots (peeled and diced)

2 trimmed leeks (washed and sliced)

2 parsnips (peeled and diced)

1 apple (cored and cut into slices)

300ml cider

2 tbsp olive oil

2 tbsp wholegrain mustard

200ml vegetable stock

1 tsp marmite

1 tbsp cornflour

To Serve

Mash potatoes with truffle oil

Previous Recipe

Smoked Tofoo Sizzlers Apple and Cider Casserole

Serves 2 • Prep 10 min • Cooking

Smoked Tofoo Sizzlers Apple and Cider Casserole
Ingredients

Suitable for Vegans

1 pack Smoked Tofoo Sizzlers

2 medium carrots (peeled and diced)

2 trimmed leeks (washed and sliced)

2 parsnips (peeled and diced)

1 apple (cored and cut into slices)

300ml cider

2 tbsp olive oil

2 tbsp wholegrain mustard

200ml vegetable stock

1 tsp marmite

1 tbsp cornflour

To Serve

Mash potatoes with truffle oil

Method

Underline

1. Preheat the oven to 200°C/180°C fan.

2. Heat an oven proof deep sauce pan (or normal saucepan) on the hob, then add the oil, carrots, leeks and parsnips.

3. Cook for about 10 minutes until softened.

4. Add the cider and wholegrain mustard and heat for about 5 minutes to reduce the cider.

5. Add the vegetable stock and marmite and cook for another 5 minutes.

6. Mix the cornflour with a splash of water. Add to the casserole to thicken. Mix well.

7. Take the pan off the heat and if your pan isn’t oven proof, transfer the casserole to an oven proof dish.

8. Boil and mash the potatoes.

9. Top with the Tofoo Sizzlers, apple slices and sage leaves and place in the oven, uncovered for 15-20 minutes.

10. Serve with mash potatoes and sage leaves.