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
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
Vegan Sausage Casserole with borlotti beans
- 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
- 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.
Free 4-Week Vegan Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!
Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding