A variety of non-meat sausages are available nowadays. I like the ones which have some herbs added to them for a bit of extra flavour. Start by browning your sausages in a frying pan in some olive oil until they are nicely coloured and then set them to one side to cool enough to handle. When you can do so, chop them into three or four pieces each and put into a casserole dish. Meanwhile, gently fry off a chopped red onion and red pepper in the same pan, adding a little extra oil if necessary. Towards the end, add some chopped fresh garlic. Transfer everything to the casserole dish. Deglaze the frying pan with either some red wine, madeira or brandy. Add to the casserole. Now focus on finishing the casserole. Add a tin of chopped tomatoes. You can also add a jar of passata if you need more sauce. Add some tomato paste – the sun dried type is nice if you have it. Add some chopped carrot and parsnip. Season well. Add some mixed dried herbs (or fresh if you have them). Give everything a stir, put the lid on and cook in the oven for 1-2 hours at 120 °C/Gas Mark 4 (you can do it longer and slower if you like). Serve with some fresh green vegetables and a baked potato or mash.