Vegan Sausage Casserole
Here is an easy, vegan spin on the classic sausage casserole. This is such a comforting dish, something to warm the belly and delight your tastebuds.
You can use any vegan sausages, however I would recommend Tesco’s ‘Plant Chef’ range, ‘Wicked’ sausages or Sainsbury’s ‘Shroomdogs’. In this version I used ‘wicked chorizo style’ sausages which gave the dish a little bit of spice (we love a bit spice in this house), but if it’s not your thing you can go with whatever your favourite vegan sausage is.
If you don’t have a casserole pot, it’s no biggie, you can just use any deep saucepan.
Goes well with…
Mashed potato or a hunk of bread and butter.
Vegan Sausage Casserole
A vegan version of the classic comforting sausage, bean and tomtato stew (whether you cook it in a casserole pot or not!)
Ingredients
- 6 vegan sausages I used 'wicked' chorizo style sausages
- 1.5 Tbsp olive oil
- 1 onion
- 1 carrot
- 2 garlic cloves
- 1 red pepper
- 250 g chestnut mushrooms
- 1 tsp dried oregano
- 2 tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 bay leaves
- 2 tsp tomato pureè
- 1 tin chooped tomatoes
- 400 ml veg stock
- 1 tin cannellini beans or use pinto or butter beans
- 2 soy sauce or vegan worcestor sauce
- salt and pepper
Instructions
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Heat a dash of olive oil in a frying pan and fry the sausages for about 10 minutes, turning occasionally, whilst you prep the veg. Turn off the heat and set to one side.
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Peel the onion and garlic and roughly chop, then chop the pepper, carrot and mushrooms into bite size pieces.
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Heat 1 Tbsp olive oil in a casserole pot or deep saucepan, add the onions, garlic, carrots and a pinch of salt, cook for 5 minutes.
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Next add the peppers and mushrooms along with 1 tsp dried oregano, 2 tsp smoked paprika, ¼ tsp cayenne pepper, 2 bay leaves, 2 tsp tomato pureè and a pinch of salt and pepper. Add a splash of water and cook for a few minutes before adding a tin of tomatoes and 400ml veg stock. Bring to the boil then turn down to a medium heat.
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Slice the sausages in half and add to the pan. Drain the beans and add to the pan and give it a good stir. Cook for 15 minutes until the sauce thickens. Add 2 tsp soy sauce, stir and taste for seasoning, add more salt and pepper if needed.