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Vegan sausage casserole

Vegan sausage casserole in dish and bowl with garlic bread

Vegan sausage casserole

Name: Vegan sausage casserole
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 tbsp olive oil; 12 vegan sausages; 2 onions finely chopped; 2 carrots finely chopped; 2 celery sticks finely chopped; 2 x 400g cans chopped tomatoes; 1 tbsp light soft brown sugar; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp cayenne pepper; 1 tbsp cider vinegar; small handful thyme sprigs leaves picked; 2 x 400g cans cannellini beans rinsed and drained; 100g vegan spread softened; ½ small bunch parsley finely chopped; 3 garlic cloves crushed; 6 slices rustic sourdough halved, if needed

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Serves 6

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.5 out of 5.16 ratingsRate

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A warming bowl of this comforting vegan sausage casserole is the perfect antidote to chilly nights. This easy family dinner is great for feeding a crowd

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
12 vegan sausages
2 onions

finely chopped
2 carrots

finely chopped
2 celery sticks

finely chopped
2 x 400g cans chopped tomatoes
1 tbsp light soft brown sugar
1 tsp dried oregano
1 tsp smoked paprika
1 tsp cayenne pepper
1 tbsp cider vinegar
small handful thyme sprigs

leaves picked
2 x 400g cans cannellini beans

rinsed and drained
100g vegan spread

softened
½ small bunch parsley

finely chopped
3 garlic cloves

crushed
6 slices rustic sourdough

halved, if needed

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Nutrition: per serving

kcal504
fat20g
saturates9g
carbs57g
sugars16g
fibre13g
protein18g
salt2.07g

Method

step 1

Heat the oil in a large casserole or heavy-based saucepan over a medium heat, and fry the sausages for 4-6 mins, in batches if needed, until golden brown all over. Transfer to a plate.
step 2

Add the onion, carrot and celery to the oil left in the pan (add a splash more if you need to), and fry for 10 mins, until very tender and starting to turn lightly golden. Tip in the chopped tomatoes, half fill each can with water and add to the pan. Stir in the sugar, oregano, paprika, cayenne, vinegar and half the thyme. Season well and bring to a simmer. Cook for 15-20 mins uncovered until the tomatoes start to break down, then stir in the cannellini beans and simmer for 10 mins until the casserole has thickened and the sauce coats the beans. Stir the sausages back into the pan. Season well. Add a pinch more sugar or smoked paprika if you like.
step 3

Heat the oven to 200C/180C fan/gas 6. Mash the vegan spread with the remaining thyme leaves, chopped parsley and crushed garlic. Season with black pepper and mash well with a fork until combined. Lightly toast the sourdough in a toaster or under the grill. Smother the garlic mixture over the bread slices, and arrange over the top of the casserole. Transfer to the oven and cook for 15 mins until the garlic breads are golden brown, the garlic mixture melts into the toasts and edges are toasted.

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A star rating of 4.5 out of 5.16 ratings

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