Vegetarian Sausage Casserole

This easy vegetarian sausage casserole is your new favourite comfort food. Bulk out with butter beans and serve with mash for a filling dinner.

Course Main Course

Cuisine Traditional

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 312kcal

1 tablespoon Olive Oil
1 Onion chopped
1 Carrot peeled and chopped
8 Vegetarian or Vegan Sausages cooked according to packet instructions
2 cloves Garlic finely chopped
1 teaspoon Smoked Paprika
1 400g tin Chopped Tomatoes
250 ml Vegetable Stock homemade or from a stock cube
2 teaspoon Worcestershire Sauce make sure you get a vegetarian version
2 teaspoon Dark Brown Sugar
1 teaspoon Dried Thyme
1 teaspoon 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 or Mashed Potato to serve, if desired

Heat the oil in a large casserole pot over a medium heat and add the onion and carrot. Fry for five minutes until softened and the onion is translucent then 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.

Adapted from BBC.

Nutrition information is an estimate and will vary depending on the ingredients used.