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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!)

Course Dinner
Keyword casserole, sausage
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

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

  1. 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.

  2. Peel the onion and garlic and roughly chop, then chop the pepper, carrot and mushrooms into bite size pieces.

  3. 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.

  4. 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.

  5. 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.