A comforting vegan sausage casserole with baby carrots and borlotti beans in a rich, tomato-ey gravy.
Confession time: this recipe was going to be a 'Bonfire Night' Bangers 'n' Borlotti Bean Stew, posted in the week before 5th November, in time for you to shop for ingredients then enjoy with a backdrop of fireworks. But life happened, and here it is a couple of weeks late.... oops! This vegan sausage casserole is perfect for coming home to after a chilly autumn walk.
Vegan sausages, baby carrots and borlotti beans in a thick, tomatoey gravy - this is a speedy 20 minute meal, helped out by one of my favourite 'cheat' ingredients, instant gravy granules. They thicken the sauce, and give it a deep, savoury flavour at the same time - just check they are vegan, (most are).
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📝 What you need
Ingredients
Vegan sausages In the last few years there has been an explosion in range and quality of vegan sausages available in UK supermarkets. My personal favourites are Cumberland Shroomdogs from Sainsburys' (though my kids find them a bit too peppery), Naked Glory sausages (available in most supermarkets), and Richmond Meat Free (which look rather scarily exactly like their meat range!). Leaving the sausages whole can create a bit of a portioning problem if you're serving anything other than 2 or 3 people, so if in doubt, just chop the sausages up into 4 or 5 big chunks before browning, and voilà... no more arguments.
Borlotti Beans are my favourite tinned bean - hearty and flavoursome. But any type of tinned bean will work well here so don't fret or make a special journey to get them - canellini beans, kidney beans or even butter beans would be lovely here too.
Baby carrots look really lovely in the stew but again don't make a special journey if you don't have them to hand - batons of normal-sized carrot taste just as good!
Gravy granules are my secret ingredient in lots of stews where I want a thick, rich gravy like my Vegan Cottage Pie or new Chilli con Carne recipe. Check they are vegan - I usually use the reduced salt Bisto Favourite gravy granules which are. If you can't find any, some good vegetable stock powder will work well instead, or one of the new OXO 'beef flavour' vegan stock cubes which are lovely.
🍴How to serve
I usually serve this vegan sausage casserole with a baked potato, rice or sweet potato mash, but it is also fab just on its own if you're watching the carbs or for a speedy lunch. It keeps well in the fridge for a day or two so you could make up a big batch with leftovers for your lunchbox.... bonus!
⭐️ Reader Testamonials
⭐️⭐️⭐️⭐️⭐️ "I had this today with cauliflower mash and broccoli. It was amazing. My 9 year old approved too. Delicious 😋" Kathryn
⭐️⭐️⭐️⭐️⭐️ "I just made this. So easy to make and very tasty. Looking forward to trying more of your recipes now!" Anne-Marie
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📖 Recipe
Vegan Sausage Casserole with borlotti beans
Ingredients
- 2 tbsp olive or rapeseed oil
- 6 vegan sausages
- 1 red onion
- 8 baby carrots (eg. chantenay)
- 1 tsp smoked paprika
- 1 tsp garlic purée / ready-chopped garlic
- 400 g tin borlotti beans (drained and rinsed)
- 250 g passata
- 2 tbsp gravy granules (check they are vegan)
- handful baby spinach
Instructions
- Heat the oil in a large, lidded casserole dish of frying pan, and fry the sausages on a medium heat until golden brown all over. Peel and slice the red onion and add to the pan, then trim the baby carrots and slice them lengthways into halves or quarters depending on their size. Add to the pan and cook for 3-4 minutes.
- When the onion has softened, add the garlic and smoked paprika to the pan and stir well. Drain and rinse the borlotti beans and add to the pan, followed by the passata, 250ml water and the gravy granules. Bring to the boil then reduce to a medium heat and cook for 7-8 minutes until the sauce has thickened and the carrots are just cooked through. Taste and add a little salt or black pepper if required.
- Roughly chop the spinach and stir through the sauce just a minute before the end of cooking time, and serve immediately with a baked potato, rice or mash.
ENVIRONMENTAL INFORMATION
Nutrition
I'm linking this recipe with CookBlogShare hosted this week by EasyPeasyFoodie.
I've just made this with Richmond sausages (I used a whole packet). Delicious recipe!
I did brown the sausages & then removed them while I did the rest of the recipe. I added them back in at the end.
This is fantastic, quick and easy and delicious. I didn't need to tweak anything at all and it tasted perfect. I used haricot beans as that's what I had in and will serve with mash. Used naked glory sausages as they are by far my favourite. Looking forward to trying some more of your recipes!
That's great to hear, thanks Nicola!
This was delicious! Thanks Kate.
That's great to hear, thanks Sue! x
My dad made this for me when I cam home from work! Loved it! 🙂 Will defiantly make again
What a lovely Dad! So glad you enjoyed the recipe x
Absolutely brilliant recipe that I've made a number of times in the past with slight differences eg chicken sausages/cannelloni beans/chipotle chilli flakes/half teaspoon of marmite to give it that umami taste. It's so quick to make and maximum flavour. The meat free Richmond sausages are amaaaazing and I don't eat any other sausages now, much less fat and taste like pork sausages! Thanks so much for this recipe, it's a real winner!
Comfort food galore!! I just imagine how this is going to taste and smell as it cooks.
Such a yummy, hearty veggie sausage stew!
This is so hearty and filling and perfect for easy winter dinners.
This was an awesome meat free meal! It was flavorful and hearty - can't wait to make it again!
This sausage casserole looks absolutely delicious. The gravy looks very creamy.
I had this today with cauliflower mash and broccoli. It was amazing. My 9 year old approved too. I used Naked Glory sausages and butter beans as I didn’t have borlotti beans. Delicious 😋
I just made this. So easy to make and very tasty. I boiled spuds seperately and then I put them into the dish near the end. Looking forward to trying more of your recipes now.
What flavor gravy would you recommend?
Thanks for posting your recipe!
Yummy! This recipe looks fantastic! And I love that it’s best when made ahead and reheated.
LOVING your blog! Hope you don't mind if I link you on my sidebar and visit and comment often! Always nice to find fellow veggie bloggers!
Love, love love this - so my kind of thing! What brand of vegan sausages do you you use, or do you make your own? Thanks for linking up to #CookBlogShare. Eb x
These were Cauldron's new vegan ones which I like, they are not quite as 'fake meat-y' as others I've tried!
This looks incredible! Yum!