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).
Making your Vegan Sausage Casserole
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 your vegan sausage stew
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!
⭐️⭐️⭐️⭐️⭐️ “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
And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
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Vegan Sausage Casserole with borlotti beans
- 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
- 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.
I’m linking this recipe with CookBlogShare hosted this week by EasyPeasyFoodie.