This vegan sausage casserole is the ultimate simple comfort food. I love anything that cooks everything in 1-pot my kind of cooking! You cant go wrong with this veggie casserole sausages, beans and a flavourful cooking sauce its scrumptious.
If theres one thing I cant abide its a watery casserole. With this vegan sausage casserole I employed a method that has worked wonders on many a watery soup breadcrumbs. Topping the casserole with a generous helping of panko breadcrumbs ensures that any excess water from the casserole is soaked up.
There are a million different ways to cook a delicious vegan sausage casserole. Heres a few ways that you can transform this recipe into a completely different vegan vegetarian casserole with a few tweaks:
I dont want to make my own sausages what are the best vegan sausages to buy?
Making breadcrumbsLeftover herbs, such as coriander, can be blitzed with stale bread to make herby crumbs and frozen in freezer bags for up to six months. Sprinkle over white fish or salmon and bake until golden and crisp.
Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.
In this version I have used the sausages I had in the fridge, which were hand-tied Irish pork sausages from Aldi, but really any nice tasting sausage will do. Some Italian sausage or some German sausage either would probably taste great.
What to serve with sausage casserole?
Sausage casserole is such a comforting meal, and it has the added benefit of being really easy to prepare! Most recipes will just require putting your ingredients in a roasting tray and popping in the oven, then less than an hour later youll have a hot and wholesome meal that everyone will enjoy.
If you want to shake things up a little and bring some added variety, stir a generous dollop of wholegrain mustard to your mashed potato. It adds a little kick of heat, as well as a pleasant texture.
I like to cook mine in the microwave for around 5-8 minutes or until cooked through, then spritz with low calorie cooking spray, season with salt and pepper, and bake in the oven until golden brown and crispy. This saves a lot of cooking time and the result is a beautifully fluffy potato.
Simply wash your beans and pat dry with a kitchen towel, and spread out over a baking tray. Drizzle with oil and season with plenty of salt and pepper, and roast in the oven for around 15 minutes.
Preheat oven to 200C. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add sausages and cook, stirring occasionally, for 3 minutes or until browned. Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soupmix, flour and 3/4 cup water in a jug. Stir into sausage mixture and bring to the boil.