Got left over vegetarian sausages? This sausage casserole is just what you’re looking for…
This is a vegetarian sausage casserole recipe that you simply HAVE to try – it’s easy to make and it’s delicious!
Get the right vegetarian sausages and you won’t miss the meat.
Of course you could also use vegan sausages too, whichever you prefer.
What’s great about this casserole is that you don’t have to cook it in the oven.
If you have meat eaters then you can always use meat sausages, the method is still exactly the same.
Chopped tomatoes, fresh or canned?
We use canned chopped tomatoes, purely because they are much quicker and easier.
Do yourself a favour and use canned chopped tomatoes!
What is the best vegetarian sausage?
Now that’s a difficult question to answer one persons favourite vegetarian sausage is not another’s.
I’ve been vegetarian for many, many years now and I have to say that some of sausages that have been awarded 5 stars are not my favourites.
It depends on if you want a meaty texture and taste (not every vegetarian dislikes the meaty taste) or if you want a vegetable based sausage.
My advice is to try a few out, see what flavour you love.
No matter which vegetarian assuages you decide upon, make sure you brown them off on a hot heat with olive oil in a large frying pan or dish.
For this vegetarian sausage casserole, we used Linda McCartney veggie sausages but we also like Cauldron and some own brand supermarket sausages too.
What can I have with veggie sausages?
This vegetarian sausage casserole is the perfect dish to have with veggie sausages.
It really is a hearty and filling comfort food dinner.
Top tips for cooking vegetarian sausage casserole
- Sounds obvious but the vegetarian sausages are incredibly important, so buy the best quality that you can afford.
- You can use frozen vegetarian sausages which is great for store cupboard dinners, just make sure you check the cooking instructions on the packet.
- Play around with the ingredients, add marmite or vegetarian version of Worcestershire sauce for a delicious touch of umami flavour.
- If you’ve got it, use fresh thyme, it just adds a delicate flavour to the sauce that we love.
- Beans; we used kidney, cannellini and haricot beans drained and rinsed but if you haven’t got them in your store cupboard, then swap them! Butter beans work great too!
- We’ve tried to keep this sausage casserole as easy and quick as we can and we’ve used vegetable stock pots but, if you have the time, then of course you could make your own stock.
- Don’t buy a bottle of wine especially for this recipe, use up your leftovers, it’ll work fine and flavour the sauce perfectly.
- Taste, taste, taste! We can’t stress this enough, the more you taste your casserole as you are making it, the more you can tailor the taste to create the perfect comfort food.
- Sounds obvious but don’t forget to season your casserole with salt and pepper.
- If you are going to freeze this sausage casserole then make sure it’s cooled down first. Put it in an airtight container, we use freezer bags and lay them flat so they use less room in your freezer.
- Most importantly, write the date that you are freezing it and that it’s a vegetarian sausage and beans casserole on a freezer proof label, trust us, you won’t remember what it is and when you made it two months down the line…
What can I cook for a vegetarian for dinner?
There are lots of different things that you can cook for a vegetarian, it’s not as difficult as you may initially think.
A good example is this our veggie sausages casserole but we have many more suggestions on this site.
The important thing to remember is to check your ingredients.
It’s not as simple as just putting a vegetarian version of meat in a dish, you need to check that other ingredients such as gravy and sauces don’t have meat extracts in them.
The last thing you want is to cook a special dinner, only to find that your guest can’t eat it!
What can I use instead of red wine in a sausage casserole?
You don’t have to use red wine in your vegetarian sausage casserole.
You could just use more vegetable stock.
If you are trying to avoid the alcoholic content of the red wine then why not use a non alcoholic red wine? There are many good ones available now.
Other things that you could try are grape juice or even cranberry juice, test these out and use the one that you prefer.
Best herbs and spices for a vegetarian sausage casserole
We’ve used smoked paprika and thyme. While people think of garlic as a herb it’s actually a vegetable, but we’ve used garlic too.
Create your own version, our recipe is meant to inspire you.
You could throw in bay leaves, rosemary, tarragon, lemon thyme, parsley or sage.
Do you have to cook a casserole in the oven?
Historically that’s exactly what you did with a casserole, you put it in the oven to bake.
This casserole recipe with vegetarian sausages and beans is cooked entirely on the hob and still has a wonderfully deep taste.
How long does this vegetarian sausage casserole last in the fridge?
Well, we don’t actually think that you’ll have any casserole left over to keep in the fridge because it’s a dish that you can’t stop eating.
BUT if you do then it’ll be fine to keep for two to three days in an airtight container.
You can also freeze this amazing vegetarian sausage casserole and then you’ll have easy comfort food ready made whenever you need it.
What can I serve with this vegetarian sausage casserole?
There are a lot of different foods that go well with casserole.
We paired it up with peas and mashed potato because, quite frankly, we were hungry and wanted a dish that would fill everyone up and it did just that!
Rice is another great accompaniment that is also easy and delicious.
You could serve crusty bread with it or a plate of chunky homemade chips (thick French fries for our international friends).
If you wanted a slightly lighter meal then serve with fresh greens such as broccoli or green beans.
Got leftovers? Baked potato go incredibly well with this vegetarian sausage casserole, the sausage, beans and sauce really compliment them and taste delicious.
This is just one of those casserole recipes that is so flexible.
How do I make an easy vegetarian sausage casserole step by step recipe?
You’ll see our recipe listed below, we’ve pinpointed each and every step for you.
If you are an international visitor who uses the cup measurement system, then just under the list of ingredients, you’ll see a toggle button, just press on that and it’ll instantly convert for you – easy!
Try it, we think you’ll be really pleased you did and we’d love to hear what you think about our sausage casserole, so please do leave a comment!
Veggie Sausage and Bean Casserole
- Casserole pan
- Sharp knife
- Chopping board
- Garlic crusher
- 2 tbsp Olive oil
- 12 Vegetarian sausages
- 1 Red onion use a large one
- 2 Red peppers
- 2 Cloves Garlic
- 3 tsp Smoked paprika
- 1 tsp Thyme we prefer fresh but dried will be fine
- 120 ml Red wine if you prefer not to use it then that's fine
- 2 Vegetable stock cubes
- 3 400g Tinned tomatoes chopped
- 1 400g Kidney beans
- 1 400g Cannellini beans
- 1 400g Haricot beans
- Salt and pepper to taste
Prepare the vegetables
- First peel and finely chop the onion
- Wash, deseed and then chop the peppers into small chunks
- Peel your garlic ready for mincing
- Remove the leaves from the thyme
Cooking the casserole
- Put your oil in the pan and heat it up until it's nice and hot
- Now put the sausages in, you need to brown them until they are all evenly browned. It's really important to do this as the casserole will get a lot of it's flavour from the sausages.
- Move the sausages to one side of the pan
- Now add the onion in and cook for approximately 3 minutes until it's soft
- Now put in the peppers and pop the sausages back in
- Put in the garlic, smoked paprika and fresh thyme and cook for approximately 1 minute
- Next add in the red wine and simmer until it's reduced
- Now take your vegetable stock and crumble them evenly all over
- Add in the tinned tomatoes and give everything a good stir
- Bring to a gentle boil and then turn down the heat to a simmer and simmer for 15 minutes stirring occasionally
- Add in the kidney, cannellini and haricot beans, give them a good stir so they are evenly distributes and cook for another 6 minutes
- Serve and enjoy!