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Home » Recipes » Vegan Sausage Casserole (with Frozen Sausages)

Vegan Sausage Casserole (with Frozen Sausages)

Feb 1, 2021 by The Pesky Vegan | 12 Comments

34 shares
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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.

Vegan Sausage Casserole with Fresh Parsley

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 vegan goulash.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Meat-Free Sausage Stew with Mashed Potatoes

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?

Linda McCartney Frozen Sausages

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

Vegan Sausage Casserole Ingredients

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.

Onions, Peppers, and Vegetarian Sausages Cooking

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.

Vegan Casserole with Linda McCartney Sausages

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
  • Sweet potato mash with lime
  • Basmati/white/brown rice  
  • Cajun-spiced potato wedges
  • Quinoa 
  • Cous cous 
  • Roasted cauliflower
  • Chopped fresh parsley
Vegan Sausage and Vegetable Stew in Bowl with Mash

Recipe FAQ

Can I make this with fresh sausages?

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.

Do I need a casserole dish?

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.

How can I make this gluten-free?

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.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Vegan Goulash (Hungarian Stew)
  • 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

You can also check out my full list of vegan main meals.

Vegan Sausage Casserole with Fresh Parsley

Vegan Sausage Casserole (with Frozen Sausages)

The Pesky Vegan
Featuring veg, herbs, and a tomato-based sauce, this vegan sausage casserole is a hearty and healthy meal that's packed full of flavour.
5 from 5 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Vegan
Servings 4
Calories 311 kcal

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
Prevent your screen from going dark

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.
Rate this recipe 👇

Notes

Fresh sausages: 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.
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: If you don't have borlotti beans, good substitutes include 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 etc.
Casserole dish: If using a casserole dish, you can either cook the whole lot on the stove or transfer to a preheated oven (180°C / 360°F) after adding the sausages.
Gluten-free: 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.
Storage: You can store this casserole in the fridge for up to four days or freezer for up to six months. 
If you liked this recipe, you might 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
 
* The nutrition info below is for one serving, based on a total of four servings. The information is a rough approximation and will vary depending on the type of sausage you use. 

Nutrition

Calories: 311kcalCarbohydrates: 45gProtein: 24gFat: 6gSaturated Fat: 1gSodium: 1900mgPotassium: 1067mgFiber: 13gSugar: 17gVitamin A: 3246IUVitamin C: 130mgCalcium: 180mgIron: 9mg
Nutrition Facts
Vegan Sausage Casserole (with Frozen Sausages)
Amount Per Serving
Calories 311 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1900mg83%
Potassium 1067mg30%
Carbohydrates 45g15%
Fiber 13g54%
Sugar 17g19%
Protein 24g48%
Vitamin A 3246IU65%
Vitamin C 130mg158%
Calcium 180mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword meat-free sausage, vegan sausage stew, vegetarian sausage recipe
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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Reader Interactions

Comments

  1. Pauline

    February 11, 2021 at 10:01 pm

    5 stars
    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.

    Reply
    • The Pesky Vegan

      February 12, 2021 at 9:25 am

      Thanks for the review and feedback!

      Reply
  2. Rob

    March 26, 2021 at 3:56 pm

    Hello! I'm not a fan of peppers, what would you suggest as an alternative?

    Reply
    • The Pesky Vegan

      March 26, 2021 at 4:57 pm

      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.

      Reply
  3. Valerie

    September 03, 2021 at 5:26 pm

    5 stars
    This is a very tasty dish, thank you, Alistair. Even my meat-eating friends enjoyed it! I very seldom try new recipes, but this was quick to make & easy to follow! Much appreciated, thank you!

    Reply
    • The Pesky Vegan

      September 06, 2021 at 10:37 am

      Great to hear, thanks very much for the review!

      Reply
  4. Amanda Vokes

    October 07, 2021 at 7:39 pm

    5 stars
    Genius. I have a freezer full of Linda's sausages and it was marvelous to just chuck two packets in - frozen - to the casserole. We had it with mash and it was delicious - thanks!

    Reply
    • The Pesky Vegan

      October 10, 2021 at 5:57 pm

      Yep I love how simple it is to throw frozen Lindas straight in! Great to hear you enjoyed, thanks very much for the review!

      Reply
  5. Han

    May 03, 2022 at 10:50 am

    5 stars
    Going to give this recipe a try. How much fresh rosemary would you recommend using instead of the dried? Thanks

    Reply
    • The Pesky Vegan

      May 03, 2022 at 7:21 pm

      Hi there, the rough equivalent is about 3 times more for fresh. So in this case, 1 tablespoon of chopped fresh rosemary needles (from approx. 3 or 4 medium sprigs?) instead of one teaspoon of dried. Hope this helps!

      Reply
      • Han

        May 03, 2022 at 7:36 pm

        5 stars
        Super - thanks. We have lots of rosemary in our garden so it’ll be great to put it to good use!

        Reply
        • The Pesky Vegan

          May 03, 2022 at 10:47 pm

          Great, let me know how you get on!

          Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

If you want to find out more about how on earth this happened – and how you can do the same – click below.

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