Vegan Wholefood Sausages with Celeriac Gratin Vegan recipe

Vegan Wholefood Sausages with Celeriac Gratin

Prep 15 mins
Cook 60 mins
Serves 4

This recipe is a delicious marriage of Cauldron Vegan Wholefood Sausage with celeriac gratin. If foraging is an option a couple of handfuls of wild garlic will add a seasonal twist.


1 pack of Cauldron Sausages
300g potatoes, peeled and sliced very thinly
300g celeriac, peeled and sliced very thinly
2 handfuls of wild garlic or if not available 1 clove of garlic and 2 handfuls of cavalo nero
1 red chilli, chopped
200ml hot vegetable stock
200ml soy cream
25g vegan butter/spread
Pinch of salt and black pepper

For the Wild Pesto:
100ml Olive oil
50g pine nuts
50g vegan cheese
200g wild garlic leaves, wild rocket or kale
1 tbsp lemon juice
1 clove of garlic


  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. To make the celeriac gratin, form a layer of potatoes and celeriac slices on the bottom of an ovenproof dish. Sprinkle over a little-chopped chilli (and garlic if used) and a little wild garlic (or kale if used). Repeat until all ingredients are used. Pour over the hot vegetable stock and soy cream. Dot with the butter and season with salt and black pepper. Place in the oven and cook uncovered for 40 minutes. Cover with foil and cook for a further 20 minutes.
  3. Cook the Cauldron Sausages according to the pack instructions.
  4. Meanwhile, prepare the wild pesto by blitzing all of the ingredients in a food processor.
  5. Serve a generous spoonful of the celeriac gratin with the Cauldron Sausages and drizzle over a little wild pesto.