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This easy vegetarian sausage casserole is your new favourite comfort food. Bulk out with butter beans and serve with mash for a filling dinner.
If this isn’t the perfect thing to cook for a family meal on a cold weekend then I don’t know what is 🔥
Now, before we kick off, let’s just clear something up. You can totally make this sausage casserole with meat sausages if you prefer. I chose to use vegetarian sausages for various reasons.
First, because I’m not that into meat sausages, I don’t know what it is about them but they just don’t really appeal.
Secondly, as I’ve mentioned several times on the blog, Will and I are trying to cut down how much meat we eat. We didn’t eat huge amounts before but we’ve now almost completely cut it out of our cooking and only have it a) when we’re really craving it or b) on special occasions/when eating out.
Because of this we’ve been trying out lots of recipes using veggie sausages. I quite like veggie sausages in their own right and have really enjoyed adding them to various different recipes. I’ve discovered that they work pretty well in vegetarian toad in the hole and vegetarian breakfast burritos and now I’m adding them to a vegetarian sausage casserole.
What’s nice is that using vegetarian instead of pork sausages actually makes this a pretty healthy sausage casserole.
So, other than the vegetarian sausages, we’ve got all your classic casserole ingredients. A rich tomato sauce is made with chopped tomatoes, smoked paprika, Worcestershire sauce, dark brown sugar, red wine and plenty of herbs.
The sauce tastes so amazing that it seems like it’s been cooked for hours but the amazing thing is that the sauce is only simmered for half an hour and yet it’s still super rich and delicious.
I like to cook the vegetarian sausages beforehand rather than in the sauce. I just follow the packet instructions.
Vegetarian Sausage Casserole Ingredients:
To make this easy vegetarian sausage casserole you will need:
- Vegetarian Sausages: Use whatever brand you like, I normally go for Linda McCartney, they do a really yummy red onion and rosemary version. Cook them according to packet instructions before starting.
- Worcestershire Sauce: Make sure you get a vegetarian version.
- Dried Herbs and Spices: We went with smoked paprika for a delicious smoky flavour, dried thyme and oregano, a bay leaf and sprigs of fresh thyme.
- Vegetable Stock: We love the knorr stock pots, they have so much flavour and are so easy to use.
- Red Wine: We’re not big red wine drinkers but we always keep a bottle on hand to use for cooking and I recommend you doing the same.
- Butter Beans: I adore butter beans and think they’re perfect for bulking out so many meals but if you prefer a different bean then that would work just as well.
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How to make vegetarian sausage casserole:
You’re just a few steps away from eating this vegetarian sausage casserole for dinner:
- Fry the onion and garlic: Add a little oil to the pot and fry your onions and garlic until softened then add the chopped tomatoes, paprika, stock, Worcestershire sauce, sugar, thyme, oregano and bay leaf.
- Simmer for 20 minutes: Until the sauce is thickened.
- Add the sausages and beans: Cook for another 10 minutes until everything is heated through.
Equipment you need to make this recipe…
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Vegetarian Sausage Casserole Variations
- Add extra veggies. You could easily bulk this out with other veg, broccoli or spinach would be great in here.
- Try using different herbs and spices: Instead of smoked paprika you could try a little chilli powder to make it spicy or add some rosemary along with the thyme.
Want more? Try these other casserole recipes!
- Beef Noodle Casserole
- Pressure Cooker Chicken Casserole with Kale & White Beans
- Cheesy Ground Beef & Rice Casserole
- Sausage & Bean Casserole with Breadcrumb Topping
- Chicken Casserole with Rice
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS VEGETARIAN SAUSAGE CASSEROLE?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Smoked paprika can be used up in this simple halloumi bake
Use Worcestershire sauce in the tomato sauce for these meatball sandwiches
Vegetarian Sausage Casserole
- 1 tbsp Olive Oil
- 1 Onion chopped
- 8 Vegetarian or Vegan Sausages cooked according to packet instructions
- 2 cloves Garlic finely chopped
- 1 tsp Smoked Paprika
- 1 400g tin Chopped Tomatoes
- 250 ml Vegetable Stock homemade or from a stock cube
- 2 tsp Worcestershire Sauce make sure you get a vegetarian version
- 2 tsp Dark Brown Sugar
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 Bay Leaf
- 2 sprigs Thyme
- 100 ml Red Wine
- 1 400g tin Butter Beans drained and rinsed, or you could use cannellini beans if you prefer
- Salt and Black Pepper
- Crusty Bread to serve, if desired
- Heat the oil in a large casserole pot over a medium heat and add the onion. Fry for five minutes until softened and translucent the add the garlic and cook for another 2 minutes. Season to taste.
- Add the smoked paprika, tomatoes, stock, Worcestershire sauce, sugar, dried thyme, oregano, bay leaf, fresh thyme and wine and stir everything together. Bring to a simmer then place a lid on and leave for 20 minutes.
- Add the beans and cooked veggie sausages to the sauce, season with plenty of salt and pepper and cook with the lid off for another 10 minutes until everything is warmed through and the sauce has thickened slightly. Serve.
Like the look of this recipe? Make sure you pin it for later!