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Vegan Sausage Casserole [Protein-Packed]

This Vegan Sausage Casserole is a hearty, protein-packed meal that really hits the spot. Use your favourite vegan sausages, mix up the beans if you like and enjoy!
Course Dinner, Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 322kcal
Author Jess & Dan

Ingredients

  • 8 Vegan Sausages
  • 2 Red onions – chopped
  • 4 cloves garlic – crushed
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 2 teaspoon fresh thyme – or dried
  • 1 tablespoon 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

Instructions

  • 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 teaspoon smoked paprika, 2 bay leaves
  • Pop in the tomato puree and again, mix well.
    1 tablespoon tomato puree
  • Pour in the tomatoes, stock, wine, carrots and thyme. Stir well, bring to the boil, then turn the heat down low.
    2 teaspoon 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

Video

Notes

  • 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.

Nutrition

Calories: 322kcal | Carbohydrates: 51g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1320mg | Potassium: 1250mg | Fiber: 14g | Sugar: 20g | Vitamin A: 25593IU | Vitamin C: 25mg | Calcium: 121mg | Iron: 8mg