Vegan apple and sausage filo casserole recipe
 This one-pan dish of roasted sausages, apples and leeks topped with crispy filo pastry is an autumnal delight. Each serving (excluding broccoli) provides 636 kcal, 20g protein, 59g carbohydrate (of which 19g sugars), 34g fat (of which 5.9g saturates), 9.5g fibre and 1.7g salt. 1 garlic bulb, top sliced off2 leeks, trimmed and sliced into 3cm/1¼in semicircles 3 eating apples, peeled, cored and cut into 3cm/1¼in chunks2 tbsp fresh thyme leaves2 tbsp olive oil6 vegan sausages, sliced into 2cm/¾in rounds80g/2¾oz vegan cheese, grated2 tsp wholegrain mustard 2 tbsp freshly chopped parsley 1 garlic bulb, top sliced off 2 leeks, trimmed and sliced into 3cm/1¼in semicircles 3 eating apples, peeled, cored and cut into 3cm/1¼in chunks 2 tbsp fresh thyme leaves 2 tbsp olive oil 6 vegan sausages, sliced into 2cm/¾in rounds 80g/2¾oz vegan cheese, grated 2 tsp wholegrain mustard 2 tbsp freshly chopped parsley 6 sheets filo pastry 4 tbsp olive oilfreshly steamed greens, such as Tenderstem broccoli, to serve 6 sheets filo pastry 4 tbsp olive oil freshly steamed greens, such as Tenderstem broccoli, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes.Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. To make the filling, drizzle the garlic bulb with 1 tablespoon olive oil and wrap in kitchen foil. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes. Put the leeks, apples and thyme in a 23x23cm/9x9in baking dish and nestle the wrapped garlic bulb in the middle. Drizzle over the remaining tablespoon of oil and roast for 20 minutes. Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Give everything a stir and place the sausages on top of the apple and leek mixture. Return to the oven for 20 minutes or until the sausages are nicely coloured. Keep the oven on. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. Carefully remove the foil from the garlic bulb and leave to cool slightly. Squeeze the garlic cloves out of their papery skins into the sausage mixture. Stir in the cheese, mustard and parsley. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. To make the topping, brush each sheet of filo pastry with a little of the oil and scrunch each sheet up. Place the sheets on top of the sausage mixture to evenly cover. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens. Recipe tips A standard pack of filo pastry will be enough to make this recipe, leaving a few extra sheets which you can freeze for later use.