This Vegan Sausage Casserole is a hearty, protein-packed meal that really hits the spot. Perfect for the cooler weather, and especially good for when you’re having friends or family round for dinner. We’re certain it will impress meat-eaters, veggies and vegans alike!
🌟 Why this recipe works
- Quick – while there is a fair amount of simmer time for the vegan sausage casserole, the actual prep time is pretty minimal! Once you’ve chopped the carrots, onions and garlic the rest is all pan-based.
- Pretty healthy – using carrots, red onions, garlic, butter beans and tomatoes means that this meal packs a fair few of your 10 a day in! When paired with the vegan sausages, there’s a whole load of protein too (on top of the beans!). So that means it’s a great meal to have after a workout too.
- Herby Sausage Taste - by frying or baking the vegan sausages first, the sausages are sealed, so that means the skin won’t fall off when they’re simmering in the dish. In addition, simmering the vegan sausages in the casserole adds a great depth of flavour to the casserole sauce, which is just out of this world. This means it’s important to buy a robust vegan sausage that can take the simmering time without breaking up or disintegrating. We recommend our favourite brands below.
- Minimal effort – as mentioned above, this recipe is quick because it doesn’t require much preparation, so it also requires minimial effort! It really is a hearty, satisfying and filling meal that comes together so quickly. Great for mid-week meals or for making ahead of time, when you know you’re going to be busy.
🍽 Equipment Recommendations
To look the part, use a large casserole dish with a lid, this one by La Creuset is incredible and looks so inviting. You’ll also need a sharp knife to chop the vegetables, a frying pan to cook the vegan sausages and a garlic press, which isn’t essential but will make the garlic prep easier. Plus, our favourite kitchen item – measuring spoons.
📋 Ingredient Notes
- Vegan sausages – this is actually a Quorn sausage casserole, as we really like OG veggie brand Quorn. There Brilliant Bangers work well in this recipe, but we also recommend the meat-free Richmond Sausages and the original sausages by Taste & Glory. If you’re based outside of the US or Canada, look for Field Roast, Tofurky or Fry’s Family Food. Check out this guide for more vegan sausage inspiration, from around the world.
- Stock – you can use vegan chicken or vegan beef stock by Massel, to make it extra tasty, or using a classic vegetable stock cube works well too.
- Red wine – we used red wine because it felt like a classic British thing to do, and it adds an incredibly warming depth of flavour. Don’t worry because the alcohol cooks out during the simmering time. However, if you’re not keen on cooking with wine, you can instead increase the amount of vegetable stock used by 100ml.
- Butterbeans – vegan sausage and bean casserole just seemed like the right way to go. It’s reminiscent of dinners from the late nineties and early noughties in both of our households! If you don’t have butterbeans, use another type of bean. We’d recommend chickpeas, black-eyed beans or cannellini beans.
- Herbs – there may not be many herbs used, but the ones we’ve used are very important, nonetheless. The bay leaves and thyme are essential to the flavour – it wouldn’t be the same otherwise! If you don’t have fresh herbs, use the same amount of dried herbs. If you don’t have thyme, try rosemary but we recommend sticking to the recipe if you can!
🔪 Step-by-step instructions
These instructions are designed as an overview of this vegan sausage casserole recipe. For full instructions, ingredients and notes, head to the recipe card at the bottom of the page.
1. First of all, optionally place a splash of oil or oil spray into a saute pan. Once hot, add the sausages and cook on each side until brown. Around 2 minutes on each side, on a medium heat.
2. In a large casserole dish, it can be cast iron or not, place another splash of oil or oil spray, then add the onions. Cook until the onions start to brown.
3. Next pop in the crushed garlic.
4. Add the paprika and tomato puree. Stir well for 60 seconds.
5. Pour in the tomatoes.
6. Next add the stock, wine, bay leaves and thyme. Stir well and bring to the boil, then turn the heat down to low.
7. Add the pre-cooked sausages, and gently simmer for 20 minutes, uncovered. You could also pop it in the oven on gas mark 5 (190°C/ 375°F) for this simmering time.
8. Finally, throw in the beans and simmer for another 10 minutes (in the over or on the stove top), this will allow the beans to soften a little. Season with salt and pepper. The sauce should now be lovely, rich and thick. Serve with crusty bread, mashed potato or polenta (as we have in the photos).
👩🍳 Expert tips
- Red wine – the wine adds a depth of flavour to the vegan sausage casserole like no other. The rich, deep flavour of a full-bodied red wine really works well. However, if you’re not keen on cooking with wine, use an additional 100ml of stock instead.
- Cook the sausages first – cooking the sausages first means that the sausage ‘skin’ is sealed and won’t come away when simmering. It also means they will have a great ‘bite’ as the outside of the sausage may even be a little crispy.
- Beans – although we have used butter beans, you can use another type of bean if you like. Instead of butter beans, you can try using chickpeas, cannellini beans or black-eyed beans.
- Make-ahead – this recipe is great for making ahead of time. Its flavours will actually benefit from sitting in the pan for a bit longer. It could easily be made in the morning and eaten later that day and will keep for 3 days in the fridge. It’s great also for families, especially if you’re busy and eating at different times. Each portion contains 2 sausages and a few scoops of the casserole sauce.
- Fridge and freezer instructions – this meal will keep in the fridge for 3 days, and you’ll probably find the flavour intensifies during that time! You may need to add up to half a cup of water when reheating, as the sauce will thicken in the fridge. It freezes well for 3 months. Be sure to freeze into portions, then defrost and reheat thoroughly.
We’ve used Quorn sausages but we also think that Taste and Glory and Richmond Meat Free Sausages will work well. These are UK based brands. If you’re outside of the UK, try finding a vegan sausage that has a ‘skin’ on it and that holds together well. Not something that’s crumbly. If you’re in the US, look for Field Roast, Tofurky or Fry’s – all original flavours. Also stay away from hot dog style sausages, as the flavour isn’t as well suited.
Yes, this meal is great for making ahead! Keep it in the fridge for 3 days and be sure to reheat it thoroughly. The flavours will deepen the longer it’s in the fridge too!
Yes, this casserole freezes well for three months. All of the main ingredients don’t lose their consistency or shape after freezing. Just remember to defrost and reheat thoroughly. We also advise sorting into individual or double portions so that they’re easier to manage when you come to eat them.
No, you don’t have to use red wine. Instead, you can use an additional 100ml of stock. You could even consider adding 1 teaspoon of marmite to for an umami-rich flavour.
🍛 What to serve with it
Similar recipes to try
If you’re interested in trying more British vegan recipes, check out our list of the best vegan roast dinner recipes.
Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.
If you love our content, please consider supporting it by buying us a coffee.
Vegan Sausage Casserole [Protein-Packed]
- 8 Vegan Sausages
- 2 Red onions – chopped
- 4 cloves garlic – crushed
- 1 tsp smoked paprika
- 2 bay leaves
- 2 tsp fresh thyme – or dried
- 1 tbsp tomato puree
- 600 g carrots – chopped
- 400 g tinned tomatoes
- 250 ml vegetable stock – or vegan beef or chicken stock
- 100 ml red wine – or replace with 100ml more stock
- 250 g butterbeans – 1 x 400g tin, drained
- Take a large sauté pan and optionally add a splash of oil or a few sprays of oil spray and place over a medium heat. Once hot, add the sausages and cook on each side until brown. Around 2 minutes on each side. Alternatively, bake the sausages according to packet instructions.8 Vegan Sausages
- In a large casserole dish, optionally place another splash of oil or oil spray, then sauté the onions until they start to brown.2 Red onions
- Add in the crushed garlic, paprika and bay leaves. Stir well for 60 seconds.4 cloves garlic, 1 tsp smoked paprika, 2 bay leaves
- Pop in the tomato puree and again, mix well.1 tbsp tomato puree
- Pour in the tomatoes, stock, wine, carrots and thyme. Stir well, bring to the boil, then turn the heat down low.2 tsp fresh thyme, 600 g carrots, 400 g tinned tomatoes, 250 ml vegetable stock, 100 ml red wine
- Pop in the pre-cooked sausages. Simmer for 20 minutes uncovered, either on the stove top or in the oven. If in the oven, it needs to be on gas mark 5 (190°C/ 375°F).
- Finally, throw in the beans and simmer for another 10 minutes. Season with salt and pepper. Serve with crusty bread, mashed potato or polenta.250 g butterbeans
- Make sure to use a vegan sausage that has a 'skin' or 'casing', and that isn’t crumbly. Stay away from heavily flavoured sausages and hot dog style sausages.
- In place of wine, you can use 100ml more of stock.
- In place of butter beans, you can use chickpeas or cannellini beans.
- Try to stick to the herbs in the recipe, as they’re key to the flavour. If you don’t have thyme, try rosemary instead. Make sure the smoked paprika isn’t spicy!
- This recipe freezes well and can be made ahead. It will keep in the fridge for 3 days, and 3 months in the freezer. The flavours will intensify and deepen if left in the fridge for a couple of days.