Vegan Sausage Casserole (with Frozen Sausages)
Featuring veg, herbs, and a tomato-based sauce, this vegan sausage casserole is a hearty and healthy meal that's packed full of flavour.
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
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
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.
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