A rich vegan sausage casserole with baby carrots and borlotti beans in a thick tomato gravy. A 20-minute comfort food dinner!
🍴Why you will love this recipe
Sausages, baby carrots and borlotti beans in a thick, tomatoey gravy - this vegan sausage casserole is perfect for coming home to after a chilly autumn walk.
A speedy 20 minute meal, this quickly becomes thick and rich thanks to 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).
I like to serve the casserole with a baked potato or mash, and a side of steamed green vegetables. It is just as good on its own, leftovers are a perfect lunch for the following day!
📝 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!).
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.
👩🏽🍳 How to make your vegan sausage casserole
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Cook the sausages in a large casserole dish until just browned. Slice the onion and halve the baby carrots.
Fry until soft, then add borlotti beans and passata. Cover and simmer until carrots are soft, then serve.
🔪 Top Tips & FAQs
Adjust the consistency of your sausage casserole before serving - if it has become too thick add a splash of water. If it is still too runny, keep simmering until it has thickened.
Spice it up by adding a pinch of dried chilli flakes or a finely sliced red chilli at the same time as you add the passata and beans.
Yes, as long as it has become completely cold before heating, and you defrost and heat it thoroughly before eating.
This is perfect to batch-cook for the freezer as it is so quick and easy to make. I often do this if I spot vegan sausages on special offer in the supermarket!
If kept in an airtight container and refrigerated as soon as it cools, you can keep this in the fridge for up to 2 days.
I usually serve this with a baked potato, rice or sweet potato mash, but it is also fab just on its own for a speedy lunch. For lighter alternatives you could try cauliflower mash or butter bean mash instead.
I like to add some steamed greens on the side - tenderstem broccoli, green beans or peas.
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "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 tablespoon olive or rapeseed oil
- 6 vegan sausages
- 1 red onion
- 8 baby carrots
- 1 teaspoon smoked paprika
- 1 teaspoon garlic purée / ready-chopped garlic
- 1 400g tin borlotti beans
- 250 g passata
- 2 tablespoon gravy granules check they are vegan
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 onion and add to the pan. 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. Season well with salt and black pepper.
- 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 adjust seasoning if required.
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
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Lorna says
Made this for tea last night, very nice. I didn’t have borloti so used cannelloni beans. Made it in the slow cooker on high for 2 hours and it came out perfect 😋
Lorna says
Do you know if this would freeze ok, once cooked? Cooking for one here 😀
Kate Ford says
Hi Lorna, Yes absolutely, this freezes well. If your sausages have been frozen before cooking make sure they are only frozen once after cooking, and re-heat thoroughly before serving. Great for batch-cooking! Kate x
Amanda says
Hi can I do this in a slow cooker as well
Kate Ford says
Hi Amanda, yes absolutely - I would recommend browning the sausages first, but it is a lovely slow cooker casserole.
Lorna says
What sort of time would you recommend for cooking in the slow cooker? Low or High? Thank you 🙂
Shirley says
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.
Nicola says
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!
Kate Ford says
That's great to hear, thanks Nicola!
Sue says
This was delicious! Thanks Kate.
Kate Ford says
That's great to hear, thanks Sue! x
Becky says
My dad made this for me when I cam home from work! Loved it! 🙂 Will defiantly make again
Kate Ford says
What a lovely Dad! So glad you enjoyed the recipe x
Sooshi says
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!
Ksenia @ At the Immigrant's Table says
Comfort food galore!! I just imagine how this is going to taste and smell as it cooks.
Katherine says
Such a yummy, hearty veggie sausage stew!
Amanda Wren-Grimwood says
This is so hearty and filling and perfect for easy winter dinners.
Danielle Wolter says
This was an awesome meat free meal! It was flavorful and hearty - can't wait to make it again!
Saif says
This sausage casserole looks absolutely delicious. The gravy looks very creamy.
Kathryn says
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 😋
Anne-Marie McKenna says
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.
PurpleSeahorse says
What flavor gravy would you recommend?
Thanks for posting your recipe!
Diane says
Yummy! This recipe looks fantastic! And I love that it’s best when made ahead and reheated.
Jennifer Bliss says
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!
Eb Gargano | Easy Peasy Foodie says
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
thevegspace says
These were Cauldron's new vegan ones which I like, they are not quite as 'fake meat-y' as others I've tried!
Catering Den Haag says
This looks incredible! Yum!