This casserole doesn't have to be baked. If you are time poor just serve with bread or crackers. My son is so impatient i toss frozen peas in it to cool it down quickly. 

I love it cause it's packed with veggies, gluten free & full of flavour.

Ingredients

• 1 red onion, halved
• 1 large garlic clove,
• 1 stalk of celery cut into 4
• 2 carrots roughly chopped
• 2 large mushrooms (70g)
• 1 red capsicum, roughly chopped
• 15g olive oil
• 1 tbs paprika
• 1 tin tomatoes (make sure they don't have thickeners in them)
• 2 tbs tomato paste
• 200g water
• 1 heaped tbs vegetable stock
• 15g balsamic vinegar
• 5 g sugar
• 1 kg sausages (I like low fat sausages that are gluten & soy free although they are harder to peel)
• frozen potato gems

1. Place onion, garlic, celery, carrot, mushroom, capsicum, oil & paprika. Chop for 5 seconds speed 5.
2. Saute for 5 minutes 120 degrees speed 1. While this is cooking layer your sausages into your varoma dish & tray. Place 4 on the bottom varoma dish then 4 going the opposite way allowing steam to flow then use your varoma trays. Add the varoma tray & place the rest of your sausages.
3. Add tomatoes, paste, stock, balsamic & sugar to your veggies. Place varoma into position then cook for 20 minutes varoma temperature speed 1.
4. with 10 minutes remaining on the timer preheat the oven to 200 degrees. 
5. Pour sauce into a large oven proof dish. Take sausages out of varoma carefully. I like to skin them but this is personal preference. Roughly chop them & scatter over the sauce. Use your spatula to mix them through the sauce. Top with potato gems & cook in the oven for 20-30 minutes.

Serve. 

This dish can be made vegetarian if you wish just don't add the sausages & instead stir through 2 x tins of cannellini beans.