Vegan Sausage Casserole Recipes

VEGAN SAUSAGE CASSEROLE

Vegan Sausage Casserole image

This vegan sausage casserole if the ultimate comfort food. It's hearty, warming and so tasty - not to be missed.

Provided by hugo

Time 50m

Number Of Ingredients 14

Ingredients

2 (400g) Cans Cooked Cannellini Beans (drained)
3 Medium Carrots (peeled and finely diced, roughly 5mm square)
2 Medium Onions (peeled and finely diced, roughly 5mm square)
4 Sticks Celery (finely diced, roughly 5mm square)
4 Cloves Garlic (peeled and finely diced)
1 Teaspoon Dried Thyme (or one sprig of fresh thyme, de-stemmed and chopped)
1 Teaspoon Paprika
1 Bay Leaf
1 (400g) Can Plum Tomatoes
500 ml Vegetable Stock
50 g Breadcrumbs
30 g Fresh Parsley (roughly chopped)
3 Tablespoons Olive Oil
6 Vegan Sausages (chopped into 1 cm slices)

Steps:

Preheat your oven to 180˚c (fan-oven)
Heat 2 tablespoon of olive oil in a casserole dish over a gentle heat. Toss in the 3 diced carrots, 4 cloves diced garlic, 2 diced onions and 4 sticks of diced celery. Fry gently 8-10 minutes until the vegetables are soft.
Add in the 1 teaspoon of paprika and 1 teaspoon of dried thyme. Stir into the vegetables and then pour in the 1 can of plum tomatoes, 1 bay leaf, 2 cans of drained cannellini bean and 500ml of vegetable stock. Cover and place into the oven for 30 minutes until the beans are nicely soft.
When the casserole has about 10 minutes left, prep the vegan sausage. Heat a tablespoon of olive oil in a frying pan over a medium-high heat. Toss in the 6 chopped vegan sausages slices and fry for 2 minutes either side until they have a wonderfully crispy exterior.
After the casserole has cooked for 30 minutes, remove and season to taste with salt and freshly ground black pepper. Stir in the 30g of chopped parsley and crispy sausage slices. Layer a thick helping of breadcrumbs over the top of the casserole.
Place the casserole back in the oven, uncovered, for 5 minutes until the breadcrumbs start to turn golden brown.

Nutrition Facts : Calories 629 kcal, Carbohydrate 64 g, Protein 17 g, Fat 8 g, SaturatedFat 1 g, Sodium 1270 mg, Fiber 16 g, Sugar 12 g, ServingSize 1 serving

VEGETARIAN SAUSAGE CASSEROLE

Vegetarian Sausage Casserole image

A quick and easy heart warming veggie recipe

Provided by robtsen

Time 35m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Add the oil to a large frying pan or wok, then add your chopped mushrooms, peppers, onions and potatoes, fry for 5 minutes.
In the meantime preheat the oven to 190C
Once the veg starts to soften add your hot veg stock and a tbsp of basil along with some salt and pepper. Stir in all ingredients and simmer for 3 minutes
Now add your sausages in the oven for 5 minutes then turn the sausages and cook for a further 5 minutes
Add the chopped tomatoes to the pan and stir ina final tbsp of basil along with another small shower of salt and pepper. Take out sausages and chopped into small chunks and add to the pan.
Add a dash of lemon juice and stir all the mix to ensure sauce is mixed in with veg and sausages. Reduce heat and simmer for 10 minutes
I had this on its own but due to the lovely sauce that this creates I believe it would be lovely with a choice of rice, mash potato or a nice French stick. Enjoy

VEGAN SAUSAGE CASSEROLE

Vegan sausage casserole image

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

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 1h25m

Number Of Ingredients 17

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 504 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 2.07 milligram of sodium

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