This vegan sausage casserole is a hearty white bean stew with deliciously crispy plant-based sausages that's pretty much the definition of winter comfort. Bonus: you can have it on the table in less than an hour!
This vegan sausage casserole is a delicious and comforting dish that is perfect for a cold winter evening.
It's super easy to prepare and features a rich tomato sauce with garlic and herbs. The casserole also has sweet peppers, creamy white beans, and flavorful vegan sausages.
It can also be made in advance and reheated, making it a great option for meal prep or busy weeknights.
Why you'll love this vegan sausage casserole
- It's a delicious and satisfying meal packed with nutrients from the vegetables and plant-based proteins from the sausages.
- You only need one pan to make it, leaving you with minimal clean-up.
- You can customize it to your liking by using different vegetables or pulses.
Ingredients and substitutions
Olive oil — You'll need just a bit of olive oil to shallow-fry the sausages in. Alternatively, you can use canola oil or sunflower oil.
Plant-based sausages — I used the plant-based sausages from Richmond in this recipe, which are readily available in most UK supermarkets. Feel free to use your favorites here.
Both regular sausages and flavored ones are perfect in this vegan sausage casserole recipe.
You could use plant-based spicy chorizo sausages, for example, which would pair great with the peppers and smoked paprika.
Red onion — Red onions have a mild, slightly sweet flavor, which is just perfect in this casserole.
Peppers — You can use any color of peppers you like in this recipe. I like to use pointed red peppers because they have so much flavor.
Aromatics — Fresh garlic and thyme infuse loads of flavor in this casserole. If you want the sauce to have a bit of a kick, add some red chili flakes as well.
Smoked paprika — This gives the casserole a Spanish vibe and makes the sauce super aromatic. If you're not a fan, use regular paprika instead.
Crushed tomatoes — I like crushed tomatoes for a smoother sauce, but if you don't mind little chunks, you can also use diced tomatoes.
Beans — Using canned beans is great for convenience and helps you have this easy vegan casserole on your table quicker.
I used cannellini beans, but any other white beans would do, such as butter beans, for example.
How to make this veggie sausage and bean casserole
Heat the olive oil in a large, deep pan that has a lid. Fry the sausages over medium heat until they're cooked through. Remove the sausages from the pan and set aside.
Add the red onion and red peppers to the same pan and cook for 5-6 minutes over medium heat until softened.
Stir in the garlic, red chili flakes and fresh thyme and continue to cook for another minute.
Add the smoked paprika, bay leaves, crushed tomatoes, salt and cannellini beans and stir to combine.
Cover the pan with a lid and simmer for 15 minutes over low heat.
Add the sausages back to the pan and then simmer for 5 more minutes with the lid on.
Sprinkle with fresh parsley and serve with crusty bread or over mashed potatoes.
Leftovers and storage
- This vegan sausage casserole will keep well in the fridge for up to 4 days in an airtight container.
- To reheat, place the desired amount of casserole in a baking dish and heat it on the stovetop or in the microwave until it is warmed through.
- To freeze vegan sausage casserole, allow it to cool to room temperature after cooking, then transfer it to an airtight container or a resealable plastic bag. Label the container or bag with the date and store it in the freezer for up to 3 months.
- Thaw the casserole in the fridge overnight before reheating it on the stovetop or in the microwave.
- Alternatively, you can place the frozen casserole in a baking dish and heat it in the oven at 350°F (180°C) until it is thawed and warmed through.
Recipe notes and tips
- Use high-quality plant-based sausages that have a good texture and flavor. Look for brands that use whole ingredients and avoid those with lots of additives.
- Experiment with different sauces or marinades to give the casserole an extra boost of flavor. Options could include BBQ sauce or a vegan cheese sauce.
- Add grains or legumes such as quinoa or lentils to the casserole to make it more filling and nutritious.
If you liked this vegan sausage casserole, you might also like some of my other easy recipes with beans:
- Gigantes Plaki (Greek Giant Beans)
- Easy Three Bean Soup
- Easy Pinto Bean Soup
- Vegan Butter Bean Curry
- Easy Five-Bean Chili
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I made this for dinner tonight and it was really good! It tasted like an Italian sausage sub. I used twice as many beans, and I used Snowcaps instead of cannellinis because I had a bunch from Rancho Gordo and didn't know what to do with them. They worked well in this recipe. Dinner took almost exactly 45 minutes to make! I used Field Roast sausages--I wasn't sure what size to use since I didn't notice any brand suggestions or total weights. But what I did worked OK, and we have plenty of leftovers for tomorrow night. I'm definitely going to make more of your recipes. Yum!
Glad you liked it Jacqueline!