Vegan Smoky Sausage & White Bean Casserole Recipe
This smoky vegan sausage casserole really is a winner all year round. In the summer it’s amazing with fresh bread, salad and houmous in the garden with a glass of red wine.
In the winter it’s the perfect cosy pot of soul food on a chilly, dark evening with roast potatoes and… a glass of red!
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Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Rating:
Total Time: 55 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 Tbsp smoked paprika
- 0.5 0.5 tsp mixed herbs
- 0.125 0.125 tsp cumin
- 0.25 0.25 onion
- 1 1 garlic cloves
- 25 25 ml white wine
- 0.25 0.25 tin of chopped tomatoes
- 0.125 0.125 tsp chilli flakes
- 0.25 0.25 can of white beans
- 0.5 0.5 celery stalks
- 0.125 0.125 red pepper
- 0.125 0.125 green pepper
- 50 50 g mushrooms, sliced
- 0.25 0.25 vegetable stock cube in cup of water
- 2.5 2.5 vegan sausages
Method
- Pre-heat oven to 180’c.
- In an ovenproof pan, add 2 tablespoons of oil on a medium/high heat.
- Chop the sausages into bite size pieces and add straight to the pan.
- Whilst sausages are cooking, chop the onion, celery and add to pan once the sausages have browned slightly.
- Next, add in the crushed garlic and saute in the pan for approximately 3 minutes.
- Add the herbs and spices to the pan and stir. Cook for another 2-3 minutes.
- Add white wine to the pan and stir through.
- Add the tin of chopped tomatoes, stock and white beans (with liquid) to the pan and stir.
- Finally, add the sliced peppers and stir.
- Put the lid on and transfer to the oven for approximately 40 minutes.
- Remove from oven and serve
Notes
Tastes great with rice, quinoa, jacket potatoes or pasta. Leftovers can also be blended into a soup for another day!
Fancy a sweet treat to round off your meal?
You’ll love this incredible vegan crème brûlée recipe!
