Veggie sausage casserole
Prep
20 mins
Cook
1 hr
Servings
4
Difficulty
Medium
This veggie sausage casserole is one of my go to weeknight dinners because it comes together in just 80 minutes and honestly feels like comfort food at its finest. The beauty of this dish is how straightforward it is to make, and it's genuinely budget friendly since you're probably already stocking most of these ingredients. Butter beans are the star here, packed with fiber and plant based protein that keeps you satisfied long after dinner. I love how the smoked paprika and fennel seeds give the sausages an almost meaty depth, while fresh pesto stirred through at the end adds a bright, fresh finish. Serve it with warm crusty bread to soak up every last bit of that gorgeous tomato sauce, and you've got yourself a meal that feels way more impressive than the minimal effort required.
Ella x
Ingredients
- 2 tbspolive oil
- 18 vegetarian sausages
- 1 largered onion finely chopped
- 12 celery sticks finely chopped
- 12 carrots finely chopped
- 13 garlic cloves finely chopped
- 1 tspsweet smoked paprika
- 1 tspfennel seeds(optional)
- 1few sprigs of thyme rosemary or sage
- 2 tbsptomato purée
- 1 tbspbalsamic vinegar
- 400 gcan plum tomatoes
- 250 mlvegetable stock
- 400 gcan butter beans
- 60 gfresh vegetarian pesto
- 1warm crusty bread to serve(optional)
Detail level
Instructions
- 1
Heat the oil in a large flameproof casserole dish over a medium-high heat. Once shimmering, add the sausages and quickly stir to coat in the oil. Cook for 5-7 mins until browned all over, then scoop out and set aside on a plate. Turn the heat down to medium and stir in the onion, celery and carrot with a big pinch of salt. Cook for 8-10 mins until softened but not coloured.
- 2
Stir in the garlic, paprika and fennel seeds, if using, and cook for another 1-2 mins until fragrant. Stir in the herb sprigs and the tomato purée. Stir well to coat everything and cook for 5 mins until the tomato purée has caramelised and turned dark red. Add the vinegar, tomatoes, stock and beans, along with their liquid, then rinse out the tomato can with water and add that too. Bring to a simmer and return the sausages to the pan. Simmer gently for 40-45 mins, stirring frequently, until the sauce has thickened. Season to taste, remove the herb sprigs and discard.
- 3
Drizzle over the pesto and serve with warm crusty bread, if you like.
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