Vegan Sausage Casserole (With Sweet Potato And Red Pepper)
Course: Dinner
Cuisine: British
Prep Time: 35 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 1 hourhour
Servings: 4
Calories: 314kcal
Author: Jacq
Perfect for easy, fast, wholesome deliciously hearty mid-week meals, Whip this casserole up whenever you have meat-eating guests that you want to impress with an amazing veggie meal!
Casserole dish at least 3 litres/3 quart [or use a dutch oven or similar pan that's suitable for both stove top and oven]
Ingredients
For Sautéing Veggies
125millilitrevegetable brothplus a little extra if necessary. Alternatively use 1 tablespoon of vegetable oil
Casserole:
1packvegan sausages about 8 sausages. I used meat-free Richmond sausages.
140gramsonion1 medium, diced [or two teaspoons onion powder]
100gramscelery 2 ribs, chopped
4clovesgarlicminced or diced or replace with 1-2 teaspoons of garlic powder
110gramsred bell pepper1 medium, sliced into thick pieces
350gramssweet potatoes2 medium, chopped into chunky bitesize pieces
1tablespoontomato pureepaste
1candiced tomatoes400 grams/ 14 oz can
1canbutter beans400g/ 14 oz can, drained, or about 1 ½ cups cooked beans
2teaspoonsred wine vinegaror balsamic vinegar
1tablespoonsoy sauce
1teaspoononion powder[adds extra flavour dimensions but can omit if preferred]
2teaspoonsmoky paprikaor regular paprika
½teaspoongranulated sugaror use your usual sugar or syrup
1teaspoondried mixed herbs
125millilitrevegetable broth
Optional garnish:
4spring or green onionsthin sliced
Instructions
Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.
Sauté with veggie stock:
Add onions, garlic, sweet potatoes, celery, red pepper and ½ cup/125ml of vegetable stock to a pan.Bring to a simmer.Lower heat and place a lid on the pan.Cook 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 about 10 minutes, over a low-medium heat, or until the sweet potato begins to soften. Stir frequently, but do not add a lid to the pan. If veggies begin to stick just loosen them up with a splash of water or stock.
Continue preparing the casserole:
To the veggies add tomato paste, can of diced tomatoes, butter beans, smoky paprika, mixed herbs, onion powder, red wine vinegar, soya sauce, sugar, and ½ cup/125 ml of stock. Add a few pinches of salt and black pepper and give everything a good mix.Simmer for 3 minutes.
Scoop the vegetable mixture into your casserole dish.
Pop the vegan sausages on to the top of the casserole so that they can get some colour as they cook. Alternatively push the sausages down into the sauce. You can use either fresh or frozen sausages.
1 pack vegan sausages
Bake for 25-30 minutes until the sausages have cooked and gained some colour, and the casserole sauce is bubbling and thick.Remove the sausages and chop into 2-3 pieces per sausage, before stirring the pieces of sausages through the casserole.
Optional:
Sprinkle sliced green onions over the finished casserole before serving. Also a few pinches of paprika or chilli flakes is a nice addition.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be cooled and stored in the fridge, in a covered container, for up to 3-4 days.
Or freeze for a few months.
Defrost before reheating.
Sausage casserole is perfect for batch cooking.
Reheat at the cooking temperature for around 20-30 minutes or until the casserole is piping hot throughout. A little splash of water or broth may be needed if the casserole sauce has become very thick. Or reheat using a microwave, stirring a few times during heating, until the casserole is piping hot.
Small amounts of leftovers can be reheated on the stove-top within a pan. Add a small amount of broth or water to loosen up the sauce to prevent sticking to the pan.
Check out the recipe notes and FAQ section above the recipe for helpful ideas for repurposing leftover casserole, substitutions ideas for the ingredients, and serving suggestions.
The vegan sausages used for this recipe was Richmond meat-free sausages, and both the fresh or frozen variety work fine.
Any vegan sausage can be used or replace with mushrooms or have a look at the FAQ section for more replacement ideas.