Easy Vegan Sausage and Bean Casserole Recipe

This easy vegan sausage and bean casserole is a really quick and easy midweek dinner which can be prepped ahead of time and popped in the oven when you get home from work. It is full of protein and fibre which is great when on a vegan diet. It's a great meal that the whole family will enjoy.

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• Ingredients
• Instructions
• Substitutions
• Equipment
• Can you make this vegan sausage and bean casserole in the slow cooker?
• Storage
• Top tip
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This veggie sausage and bean casserole is a great winter warming recipe and it's a great vegan version of a classic dish . Nothing beats a large serving of this with some mashed potato for a spot of winter comfort food. You can pop it in the oven, go for a brisk walk and come back to a piping hot delicious and nutritious meal. 

I love easy to prepare and cook dishes like this. They are a godsend for a busy working mum with a large family to feed. Other recipes that are great for preparing ahead and popping in the oven are my Vegan Lentil and Tomato Pasta Bake With Crunchy Topping and my Vegan Lentil Shepherd's Pie. 

Ingredients

This veggie sausage casserole is made from wholesome, nutritious ingredients. Beans provide protein and there are healthy vegetables in here too. I used vegan Quorn sausages but you can use whatever vegan sausages that you prefer. Something that holds it's shape a little is preferable. There are many different brands of shop bought vegan sausages that I like using for different meals. Of course you can use vegetarian sausages if you wish. Keep an eye out for a future post full of vegan sausage meal ideas! 

You can use frozen or fresh vegetables and I always use Heinz baked beans because of personal preference but to be honest any brand would work in this baked beans and sausage casserole. You could even use haricot, borlotti beans, cannellini white beans or butter beans but you would probably want to add some tomato puree to add some extra flavour.

• olive oil
• onion (white or red onion is fine)
• garlic
• dried oregano
• vegan sausages 
• baked beans
• tinned tomatoes
• carrots
• green beans
• red peppers
• tinned sweetcorn
• vegetable stock cube
• sea salt
• black pepper

See recipe card for quantities.

Instructions

This recipe is made in two parts. First you will want to brown the sausages and cook off the onion before placing all the ingredients together in a casserole dish to put in the oven. 

Pre-heat your oven to 200 degrees celsius.

Add the olive oil to a pan, dice the onion and cook on medium heat for a few minutes until soft. Add the garlic and cook for another minute on a low heat. Chop the vegan sausages into bite sized pieces and add to the pan along with the dried oregano. Cook on a high heat until the vegan sausages are brown and starting to cook through. Crumble over the vegetable stock cube and stir to mix in. 

Add the cooked onion and plant-based sausages mixture to an oven proof casserole dish and mix in the remaining ingredients and give it a good stir. Add a splash of water if it is looking a bit thick. Add seasoning to taste.

Place in a pre-heated oven for 45 minutes or until piping hot and the vegetables are soft. 

Hint: you can prep this to the point where it is all set up in the casserole dish and then keep it in the fridge or a cool place to put in the oven later. So you can prepare this vegetarian sausage casserole in the morning and just put it in the oven when you get home from work. 

Substitutions

This rich vegan sausage casserole recipe is vegetarian, vegan, dairy free, egg free and can be gluten free or soya free depending upon which brand of sausages you use.

• Mix up the vegetables - feel free to mix up the vegetables. You could use sweet potatoes, baby carrots, swede, butternut squash, sweet peppers, green peppers, etc. 
• Beans - I use baked beans in this recipe as I like the added flavour that they give but you could also use different beans such as cannellini beans, haricot beans, red kidney beans etc.
• Spices - if you prefer your food with a bit more spice try adding some chilli powder or chilli flakes or cayenne pepper. Try adding smoked paprika if you prefer a smoky vegan sausage casserole, the smoky flavour will add a real depth of flavour.

Equipment

You don't need anything particularly special to make this vegan sausage casserole recipe - an oven proof casserole dish that is suitable for use on the hob would be ideal though. This is why this recipe is one of my personal favourites -  you only have one dish to wash up at the end! I like this cast iron casserole dish because it is sturdy and will last for a long time - but it is heavy though! Alternatively use a frying pan to cook the onions and sausages and then pop into a glass casserole dish.

Can you make this vegan sausage and bean casserole in the slow cooker?

Absolutely, just make the recipe the other way around. Put everything into the slow cooker except the oil and sausages. Cook on high for 4 hours or low for 6 hours. 30 minutes before you are ready to serve brown the sausages in a saucepan and add to the slow cooker for the last 30 minutes of cooking time. 

Storage

This will store well in the fridge in an airtight container for up to 4 days. You can also freeze it for up to three months. It is the perfect recipe for batch cooking in that respect. Just take it out the evening before to defrost slowly in the refrigerator before re-heating until piping hot the following day.

Top tip

Use a brand of sausage that holds its shape well. I used Quorn vegan sausages but others would work as long as they have a firm texture. I haven't tried them but I think that soft sausages like the Linda Mccartney brand ones wouldn't work as well. You can also use frozen vegetables in this recipe. I used frozen onions and frozen green beans but you could also use frozen chopped carrot and frozen sweetcorn too. If you use a lot of frozen ingredients you might need to increase the cooking time to 60 minutes.

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