Warming spiced casserole with parsnip mash and ginger veggies [vegan!] #ad

Sneak peak: I've partnered with Schwartz to create this recipe for a delicious and very easy warming casserole served with a mustardy parsnip mash and bright and crunchy ginger and garlic veggies

*Disclaimer: This post is sponsored. Schwartz have sent me their beef casserole spice mix (which is vegan) for review, but all views are my own.*

I'm mucho excited to be partnering with the mother superior of all things spices for this recipe - Schwartz. You've almost definitely heard of them and you more than likely have some Schwartz products in your cupboard already, but have you tried the beef casserole recipe mix? (It is vegan do not fret). If not (or also if yes), here is an ideal recipe to give it a go! What's more, you're actually getting three recipes in one, WHOOPAAA!

did I mention the beef casserole spice mix is vegan?

Warming spiced veg casserole
Vegan, serves six
15 mins prep, 1 hour cooking

Ingredients
1 Schwartz beef casserole spice mix (which is vegan!!!!! don't worry)
(optional: 1 tsp marmite and/or red miso paste for extra richness)
1 pack Linda McCartney veggie meatballs (or your preferred veggie meatballs)
3 carrots, peeled and chopped into 2cm chunks
1/2 pumpkin squash, peeled and chopped into roughly 1-inch chunks
3 green peppers, chopped into 2cm chunks
4 shallots, halved (or quartered for the big ones)

Directions
1. Preheat your oven to 180C fan or 200C for non-fan.
2. Cook the veggie meatballs according to package instructions, but don't cook them all the way - halfway or even less is good, you really just want to brown them and make sure they won't fall apart for when they go in the oven with everything else.
3. Peel and chop all the veg and add to a large (oven-safe) casserole dish, giving it a good shoogle to make sure everything is evenly distributed. Add the veggie meatballs.
4. Mix up the casserole spice mix according to package instructions (I'll say it one more time: it's vegan). I mixed it with a fork first and then used a spoon to press any remaining lumps against the edge of the measuring jug to break them up. I also added an extra splash of water (maybe 100ml) at the end to get the bits that had stuck to the bottom of the jug. If you want to, add the marmite/miso now as well. Pour this mixture evenly over the veggies.
5. Cover the dish and pop it in the oven. I covered it with another casserole dish instead of tinfoil because I didn't have any but also it's more #sustainable. Check it after 45 minutes to make sure all the liquid hasn't disappeared and things aren't burning to the bottom (highly unlikely there was a lot of liquid); after an hour, it should be smelling DELICIOUS and ready to come out.
6. Serve alongside the parsnip mash and ginger veggies, et voila! 

Parsnip and new potato mash
Vegan, gluten free, serves four (scale up for more)
15 mins give or take depending on how small you chop the parsnips and potatoes

Ingredients
3 large parsnips, peeled and roughly chopped
6 baby new potatoes, peeled and roughly chopped (might not be necessary to chop them if they're small) (if you're using big floury potatoes, three smallish ones or two big ones will come to about the same)
1 tbsp dijon mustard
salt and pepper
2 tbsp vegan butter
splash of non-dairy milk (I find oat to be the best, particularly Oatly brand, use a gluten free plant milk if you need)
5 spring onions, finely chopped, for garnish

Directions
1. Add the parsnips and potatoes to a saucepan and fill with enough cold water to cover them. Add a pinch of salt and bring the water to a boil, cooking until they are soft when you jab them with a fork.
2. Remove from the heat, drain the water (either using the lid to keep the veggies in the pan or using a sieve/colander), add the vegan butter, and put all your pent up frustration into the potato masher. Go on, let it all out.
3. Dollop in the mustard and a hefty dose of salt and pepper and keep mashing.
4. Add the non-dairy milk a splash at a time until you reach your desired consistency.
5. Serve and garnish with spring onions.

Garlic and ginger veggies
Vegan, gluten free, serves six
10 mins

Ingredients
1 golden beetroot, peeled and thinly sliced (a mandolin would make this very easy if you have one)
2 bunches purple sprouting or Tenderstem broccoli, chopped into individuals branches
thumb-sized piece of fresh ginger, peeled and finely chopped
2 cloves garlic, crushed
1 tbsp soy sauce or tamari (tamari for gluten free)

Directions
1. Add the garlic to a large frying pan over a medium heat with a splash of water or oil and sauté until lightly browned.
2. Add the broccoli and stir occasionally, allowing the tree trunks to soften and the leafy bunchy bits to crisp up. Add more water a splash at a time if necessary to stop things sticking.
3. Add the beetroot towards the end (you want to retain some crunch) along with the ginger and soy sauce/tamari. Continue sautéing until everything is the texture you want (more or less al dente, up to you) then remove from the heat to serve.

I hope you enjoy as much as I have, and I would love to see photos if you recreate this so please tag me on Instagram @imogenfin. Happy casseroling!

*All photos in this post are mine. If you wish to use any, please ask my permission and credit me.*