Vegetarian Sausage Casserole Recipes

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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

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

VEGETARIAN HASH BROWN CASSEROLE



Vegetarian Hash Brown Casserole image

This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.

Provided by Kmonson

Time 1h15m

Yield 10

Number Of Ingredients 8

olive oil cooking spray
1 (22.5 ounce) package frozen hash brown potatoes
12 ounces shredded sharp Cheddar cheese
12 ounces pico de gallo
8 large eggs
1 cup milk
¼ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray.
  • Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.
  • Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 14.4 g, Cholesterol 186.5 mg, Fat 19.7 g, Fiber 0.9 g, Protein 15.6 g, SaturatedFat 10.3 g, Sodium 504.7 mg, Sugar 2.8 g

VEGETARIAN SAUSAGE, CHEESE & EGG CASSEROLE



Vegetarian Sausage, Cheese & Egg Casserole image

This is a Morningstar Farms recipe. Both my husband and I love their veggie breakfast sausage and will definitely try this recipe - it sounds delicious! Mozzarella, or any other cheese of your choice, may be substituted for cheddar. Egg Substitute (2 cups) may also be substituted for whole eggs for a healthier version.

Provided by Maureen in MA

Categories     Breakfast

Time 50m

Yield 8 squares, 8 serving(s)

Number Of Ingredients 14

8 eggs, slightly beaten (or 2 c refrigerated egg product)
1 cup cottage cheese
1/4 cup milk
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 1/2 cups cheddar cheese, shredded (6 oz)
6 vegetarian breakfast sausage patties, thawed and crumbled
1/2 cup green onion, sliced
cooking spray
8 cherry tomatoes (optional)
8 sprigs fresh parsley (optional)

Steps:

  • In large bowl, beat together eggs, cottage cheese, milk, oregano, garlic powder, salt and pepper.
  • Squeeze excess moisture from spinach. Stir spinach, Cheddar cheese, patties and onions into egg mixture. Pour into 9 x 13 x 2 inch baking dish, coated with cooking spray. Bake at 325 degrees F for 35 to 40 minutes, or until set. Let stand 10 minutes before serving.
  • Cut into squares to serve. Garnish with cherry tomatoes and parsley, if desired.

Nutrition Facts : Calories 204.7, Fat 13.8, SaturatedFat 7, Cholesterol 238.8, Sodium 411.6, Carbohydrate 3.9, Fiber 1.3, Sugar 1.1, Protein 16.6

VEGETARIAN SPINACH, CHEESE AND " SAUSAGE" CASSEROLE



Vegetarian Spinach, Cheese and

This casserole is a simple, easy to prepare, one-dish, meatless meal. Great for brunches. Be sure to drain the spinach really well. For non veggies, you can easily substitute ground breakfast sausage or crumbled bacon if you prefer.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) container low fat cottage cheese
1 (10 ounce) package frozen spinach, thawed and very well drained
1 cup shredded mozzarella cheese (cheddar or pepper jack are good substitutes as well)
1/2 cup ground soy sausage, lightly browned (I like LiteLife Gimme Lean brand)
1/2 cup green onion, sliced
4 eggs, lightly beaten
salt and pepper

Steps:

  • Thoroughly mix all ingredients.
  • Pour mixture into a greased 9 inch pie plate (I have also used a square casserole dish as well).
  • Bake at 350 for about 40 minutes or until center is set.
  • Once out of the oven, I usually let it sit for 5 or 10 minutes.
  • To serve, either cut into wedges, or squares, depending on what type of dish you used.

Nutrition Facts : Calories 186.2, Fat 9.5, SaturatedFat 4.3, Cholesterol 146.3, Sodium 452.8, Carbohydrate 6.2, Fiber 1.7, Sugar 3.6, Protein 19.3

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

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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