Vegan sausage and bean casserole with sweet potatoes and red pepper is one of my family’s favourite meals.
Full of umami flavours with a smoky paprika and sweet tomato sauce, creamy butterbeans, yummy plant-based sausages, and chunks of soft sweet potatoes.
My Vegan Sausage Casserole is pretty quick to put together and finish off in the oven.
Perfect for a mid-week family meal.
Origins of Sausage Casserole
People have been cooking casseroles for hundreds of years around the globe.
The word casserole refers to the earthenware pot that was traditionally used to slow cook food into a French cassoulet.
A cassoulet traditionally was prepared with meat, particularly sausages, white beans and tomato sauce.
In France cans of casserole are a commonly available to buy from supermarkets.
By the 1950s casseroles were a popular everyday dish in the US.
And are now quite popular in the UK.
Vegan Sausage and Bean Casserole with Sweet Potatoes and Red Pepper
Do yourself a favour and meal prep 2 batches.
One for now and freeze one for later.
- Casserole dish at least 3 litres/3 US quart size
- Sauté/deep frying/skillet pan/or a casserole dish that's suitable for both hob and oven which will reduce the need for 2 separate pans.
- 1 pack vegan sausages about 8 sausages. I used Vegan Richmond sausages. Thawed if frozen.
- 1 medium onion about 1 cup/140 grams chopped
- 2 celery stalks about 1 cup/100 grams chopped
- 4 cloves garlic chopped
- 1 red bell pepper about 1 cup/110 grams chopped into slices
- 2 medium sweet potatoes about 3 cups/350 grams chopped into bitesize chunks.
- 1 tbsp tomato puree
- 1 can chopped tomatoes 400 grams/ 1 1/2 cups.
- 1 can butter beans 1 1/2 cups. Drained.
- 1 tbsp gravy powder plus 2 extra tsps. Use a vegan friendly brand. I use vegan organic Marigold gravy powder.
- 2 tsp smoky paprika or just paprika
- 2 tsp red wine vinegar
- 1 tsp mixed herbs
- 1 tsp onion powder or granules
- 125 ml vegetable stock plus a little extra if necessary. Alternatively use 1 tablespoon of vegetable oil.
- Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.
- Add onions, garlic, sweet potatoes, celery, red pepper and 1/2 cup/125ml of vegetable stock to a sauté pan.Bring to a simmer.Lower heat and place a lid on the pan.Simmer for 10 minutes.Add a small splash of extra stock or water if necessary to avoid sticking.If using oil gently sauté the vegetables for 10 minutes, stir frequently, but do not add a lid to the pan. If veggies stick just loosen them up with a splash of water.
- Add tomato puree, chopped tomatoes, butter beans, smoky paprika, mixed herbs, onion powder, gravy powder, red wine vinegar and 1/2 cup/125 ml of water.Add salt and pepper to taste.Mix and stew for 3 minutes.
- If using a different pan for the oven tip the mix into your casserole dish.
- Add the vegan sausages to the top of the casserole so that they can get some colour as they bake.Or if desired just chop and add the sausages to the casserole and mix through.
- Bake for 25 minutes until sausages have golden colour and sauce is nice and bubbling.Remove the sausages and chop into about 3 pieces per sausage.Add back to the casserole and mix through.
- In the UK a one cup measurement equals 250ml of liquid.
- Leftovers can be cooled and stored in the fridge, in a covered container, for up to 3 days.
- Leftovers are very tasty reheated in a pan until piping hot, and served on toast for lunch.
- Sausage casserole is perfect for batch prepping. Cool the finished dish, and freeze in an air-tight container or the casserole dish with a lid. Defrost at room temperature before reheating in the oven. Reheat at the cooking temperature for around 20-30 minutes or until the casserole is piping hot throughout. A little splash of water may be needed if the casserole sauce has become very thick. Perhaps cover the casserole with a piece of kitchen foil to prevent overcooking and drying out, as you just want to reheat.
- Or freeze individual portions.
Vegan Sausage and Bean Casserole Recipe Notes
- Vegan sausage casserole will keep fresh in the fridge for up to 3 days.
- Freeze portions for speedy future dinners.
- Got leftovers? Have a vegan sausage casserole butty! Just use the casserole as a filling for your favourite roll/bun/bread.
- Don’t like butter beans? Switch the beans for a different bean such as cannellini, haricot, borlotti or kidney beans.
- Switch out the sweet potato for pumpkin or butternut squash.
- Like red peppers? Instead of adding 1 red pepper add 2. More sweetness and goodness.
- I used vegan meat-free Richmond sausages but these can be replaced with your favourite plant-based sausages. You can either cook the sausages on top of the casserole, add straight into the casserole to cook or precook and then add to the finished casserole. Whatever is most convenient.
- The veggie sausages can be substituted for large mushrooms sliced into thick wedges, or button/smaller mushrooms kept whole. Or use whole tomatoes. Simply add the whole tomatoes to the top of the casserole and bake.
- I used Marigold Organic gravy powder but you can use any vegan gravy you enjoy best.
- Use vegan sausage casserole as a baked potato filling. So good.
- Or serve pasta with the casserole. A sure-fire kids favourite.