Vegan Sausage Casserole

Tray of sausage casserole with sliver serving spoon, bowl of peas and corn to side, slices of bread on breadboard, blue salt and pepper shakers, red napkin with forks to side.

Course: Dinner

Cuisine: British

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings:

Calories: 314kcal

Author: Jacq

Sausage casserole has long been a British family favourite and this vegan sausage casserole is even better with tasty sweet potatoes, red bell pepper, creamy butterbeans [lima beans], and meat-free sausages all cooked with a flavour packed smoky paprika and sweet tomato sauce.

We like to prepare this casserole with Quorn vegan sausages, meat-free Richmond sausages, or Linda McCartney sausages but any meat-free sausage will work fine.

Print Recipe

US Customary - Metric

Equipment

Non-stick pan or skillet or similar with a lid
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]
mixing spoon

Ingredients

For Sautéing Vegetables:

125 millilitre vegetable stock [plus a little extra if necessary- alternatively use 1 tablespoon of vegetable oil]

Casserole:

1 pack vegan sausages [about 8 sausages. I used meat-free Richmond sausages.]
140 grams onion [1 medium, diced or two teaspoons onion powder]
100 grams celery [2 sticks, chopped small]
4 cloves garlic [fine chopped or replace with 1-2 teaspoons of garlic powder]
110 grams red bell pepper [1 medium, sliced into thick pieces]
350 grams sweet potatoes [2 medium, chopped into chunky bitesize pieces]
1 tablespoon tomato puree
1 can diced tomatoes [400 grams/ 14 oz can]
1 can butterbeans [lima beans] [400g/ 14 oz can, drained, or about 1 ½ cups cooked beans]
2 teaspoons red wine vinegar [or balsamic vinegar]
1 tablespoon soy sauce
1 teaspoon onion powder [adds extra flavour dimensions but can omit if preferred]
2 teaspoon smoky paprika [or regular paprika]
½ teaspoon granulated sugar [or use your usual sugar or syrup]
1 teaspoon dried mixed herbs
125 millilitre vegetable stock

Optional garnish:

4 spring onions/green onions [thin sliced]

Instructions

Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.

Sauté with veggie stock:

Add the onions, garlic, sweet potatoes, celery, red pepper and ½ cup/125ml of vegetable stock to a pan.
Bring to a simmer.
Lower the heat and place a lid over the pan.
Cook for 10 minutes.
Add a small splash of extra stock or water if necessary to avoid sticking.
125 millilitre vegetable stock, 140 grams onion, 100 grams celery, 4 cloves garlic, 110 grams red bell pepper, 350 grams sweet potatoes

To sauté with vegetable oil:

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 the vegetables begin to stick just loosen them up with a splash of water or stock - add the garlic for the last few minutes of cooking.

Continue preparing the casserole:

To the pan add tomato puree, the can of diced tomatoes, butterbeans, smoked 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.
1 tablespoon tomato puree, 1 can diced tomatoes, 1 can butterbeans [lima beans], 2 teaspoons red wine vinegar, 1 tablespoon soy sauce, 1 teaspoon onion powder, 2 teaspoon smoky paprika, ½ teaspoon granulated sugar, 1 teaspoon dried mixed herbs, 125 millilitre vegetable stock
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. If your sausages take longer to cook then adjust the cooking times to suit.
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.
4 spring onions/green onions

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 days.
Or freeze for 2-3 months.
Reheat in the oven at the cooking temperature for around 20-30 minutes or until the casserole is piping hot throughout. A little splash of water or stock 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 stock or water to loosen up the sauce to prevent sticking to the pan.
The vegan sausages used for this recipe was Richmond meat-free sausages, and both the fresh or frozen variety work fine.
Gluten-free vegan sausage casserole:
Use a gluten-free vegetable stock, a gluten-free soy sauce such as Tamari soy sauce, and use gluten-free vegan sausages or replace the sausages with an alternative - see question below for ideas. Also, check that your red wine vinegar is also free from gluten ingredients.

Nutrition