This vegan sausage casserole is a hearty and healthy meat-free meal that's packed full of flavour. Featuring veg and herbs stewed together in a tomato-based sauce, it's the perfect way to jazz up those plant-based sausages at the bottom of your freezer.
While this recipe uses frozen sausages for convenience, you could also use fresh. Simply fry them in a little oil for a few minutes before adding the onions and continuing with the other steps.
This casserole stores well, so it's worth making a big batch and using it for meals throughout the week. For more vegan stew recipes, check out this lemony butter bean stew and quinoa stew.
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How to cook meat-free sausages
As is the case with most sausages, the vegan versions can be cooked in a variety of ways ranging from oven-roasting to pan-frying. The preferred cooking method will depend on the type and whether they are frozen or refrigerated.
In this recipe, you can add the frozen sausages straight into the casserole. They won't end up with a crispy exterior, but they'll be cooked through and delicious alongside all the other flavours.
What are vegan sausages made of?
These days, vegan sausages may contain anything from soy and pea protein to wheat protein and other plant-based ingredients. They've come a long way in recent years to offer an alternative to meat that's viable in terms of both flavour and texture.
Are vegan sausages healthy?
While many vegan sausages are processed foods that contain additives such as salt, they are often healthier than their meat-based counterparts and still deliver good amounts of plant-based protein.
Saturated fat in particular tends to be much lower, however this will depend on the specific brand.
Are vegan sausages gluten-free?
The answer to this will depend on whether the sausages contain wheat or other cereal grains. Since wheat protein – also known as vital wheat gluten – is a good way of creating a 'meaty' texture, it tends to find its way into a lot of plant-based products.
If you need to ensure that this recipe is gluten-free, use vegan sausages that are certified or labelled as such (as well as a GF stock and tamari/soy sauce).
To the best of my knowledge, the following are examples of frozen sausages available in the UK that are both vegan and GF:
- Linda McCartney Lincolnshire Sausages
- Linda McCartney Chorizo & Red Pepper Sausages
- Linda McCartney Red Onion & Rosemary Sausages
Note #1: You should always check the packaging as this information may change over time.
Note #2: This isn't a sponsored post – I just like me some Lindas.
How to make vegan sausage casserole
In a large casserole dish or pan (with lid), heat the oil on medium heat and add the sliced onions. Fry for 4-5 minutes, stirring regularly, before adding the sliced peppers and cooking for a further 3-4 minutes. Season with salt and pepper.
Once the onions and peppers have started to soften, add the chopped garlic and fry for another 2 minutes. Stir in the smoked paprika and then add the tinned tomatoes, breaking these up with a spoon.
Once the tomatoes have broken apart, add in the vegan stock, sage, rosemary, bay leaves, tamari/soy sauce, and drained borlotti beans. Stir well, cover with a lid, and bring to a gentle simmer.
Once simmering, add the frozen vegan sausages. Stir gently to submerge them slightly, then cover with the lid and cook on a low heat for 15 minutes.
After 15 minutes, stir in the sliced greens. Cover again and cook for a further 5 minutes or until the greens are tender and the sausages are cooked through.
If you want a thicker casserole, simply cook with the lid off until you're happy with the consistency. Adjust the seasoning to taste and serve.
Serving suggestions for vegan casserole
- Vegan mashed potatoes
- Baked potatoes
- Basmati/white/brown rice
- Cajun-spiced potato wedges
- Quinoa
- Cous cous
- Roasted cauliflower
- Chopped fresh parsley
Recipe FAQ
If using fresh sausages instead of frozen, simply fry them in a little oil for a few minutes before adding the onions and continuing with the other steps.
You don't need a casserole dish for this recipe – simply cook on the stovetop using a large pan that has an accompanying lid. If you do have a casserole dish, you can either cook on the stove or transfer to a preheated oven (180°C / 360°F) after adding the sausages.
If you need to ensure that this recipe is gluten-free, use vegan sausages, a vegan stock, and a GF tamari or soy sauce that are certified or labelled as such.
Variations and tips
- Quantity: This recipe should make four hearty portions along with a side, but you could make it stretch further with more veg, beans, and tomatoes.
- Beans: Substitute the borlotti beans for pinto beans, butter beans, or cannellini beans.
- Wine: To achieve more depth of flavour, pour in a glass of red or white wine when adding the stock and herbs.
How to store sausage casserole
Refrigerate: You can store this vegan sausage casserole in the fridge for up to four days. Reheat thoroughly in the microwave or in a pan with a splash of water to help loosen it up.
Freeze: Store this in the freezer for up to six months, before defrosting and reheating thoroughly in the microwave or in a pan with a splash of water.
Note: Depending on their ingredients, plant-based sausages may change texture slightly once stored in the fridge or freezer.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Lemony Butter Bean Stew
- Quinoa Stew with Sweet Potato, Broccoli & Lime
- Easy Vegan Chilli
- Smoky Jackfruit Chilli
- Vegan Stovies (Potato & Red Lentil Stew)
- Sweet Potato & Black Bean Chilli
- Easy Vegan Chana Masala
- Vegan Lentil Dal
You can also check out my full list of vegan main meals.
Vegan Sausage Casserole (with Frozen Sausages)
Ingredients
- 1 tablespoon olive oil
- 2 medium red onions, peeled and thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 1 yellow pepper, deseeded and thinly sliced
- 4 cloves garlic, finely chopped
- 2x 14 oz (400 g) tins plum tomatoes
- 1¼ cups (300 ml) vegan stock
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 3 bay leaves
- 2 tablespoons tamari or soy sauce
- 1x 14 oz (400 g) tin borlotti beans, drained
- 8-12 frozen vegan sausages (to provide 2 or 3 per serving – see notes)
- 1½ cups (100 g) sliced greens (such as kale, collard, or spring greens)
- Small bunch fresh parsley, chopped (optional)
- Salt and pepper, to taste
Instructions
- In a large casserole dish or pan (with lid), heat the oil on medium heat and add the sliced onions. Fry for 4-5 minutes, stirring regularly, before adding the sliced peppers and cooking for a further 3-4 minutes. Season with salt and pepper.
- Once the onions and peppers have started to soften, add the chopped garlic and fry for another 2 minutes.
- Stir in the smoked paprika and then add the tinned tomatoes, breaking these up with a spoon. Once the tomatoes have broken apart, add in the vegan stock, sage, rosemary, bay leaves, tamari/soy sauce, and drained borlotti beans. Stir well, cover with a lid, and bring to a gentle simmer.
- Once simmering, add the frozen vegan sausages. Stir gently so that they're slightly submerged, then cover with the lid and cook on a low heat for 15 minutes.
- After 15 minutes, stir in the sliced greens. Cover again and cook for a further 5 minutes or until the greens are tender and the sausages are cooked through. If you want a thicker casserole, cook with the lid off until you're happy with the consistency.
- Adjust the seasoning to taste, before serving with mashed potatoes, baked potatoes, or rice. Finish with chopped fresh parsley.
Notes
- Lemony Butter Bean Stew
- Quinoa Stew with Sweet Potato, Broccoli & Lime
- Easy Vegan Chilli
- Smoky Jackfruit Chilli
- Vegan Stovies (Potato & Red Lentil Stew)
- Sweet Potato & Black Bean Chilli
- Easy Vegan Chana Masala
- Vegan Lentil Dal
Nutrition
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Delicious flavourings. My first experiment with Aldi’s own veggie sausages. I added some dregs of wine and used a random can of cannellini beans which broke up more than I would have liked. Haricot would have been better. I would cook the sausages a bit first another time, they were a bit soggy for my liking.
A nice adaptable recipe.
Thanks for the review and feedback!
Hello! I'm not a fan of peppers, what would you suggest as an alternative?
Hi Rob, it's really up to you! This recipe includes sliced greens so you could maybe just double up on those if you like them? Other good alternatives off the top of my head include courgette, broccoli, or cauliflower.