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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Vegan Sausage Casserole with borlotti beans

    Vegan Sausage Casserole with borlotti beans

    Published: Nov 13, 2017 · Modified: Oct 5, 2022 by Kate Ford · This post may contain affiliate links.

    vegan sausage casserole
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    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!

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your vegan sausage casserole
    • 🔪 Top Tips & FAQs
    • ⭐️ Reader Testimonials
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews

    📝 What you need

    ingredients for vegan sausage casserole

    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 👇🏼.

    brown sausages and slice onions and carrot

    Cook the sausages in a large casserole dish until just browned. Slice the onion and halve the baby carrots.

    simmer with beans and passata

    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.

    spoonful of vegan sausage casserole in pan
    Can I freeze my sausage casserole?

    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!

    How long will this keep in the fridge?

    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.

    What do I serve with my vegan sausage casserole?

    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

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Vegan Cottage Pie with Colcannon Mash from The Veg Space
      Vegan Cottage Pie with colcannon mash
    • Borlotti Beans Recipe
      Borlotti Bean Chilli
    • Tuscan Bean Stew
      Tuscan Bean Stew
    • Vegan Hotpot
      Vegan Hotpot

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    vegan sausage casserole

    Vegan Sausage Casserole with borlotti beans

    Kate Ford | The Veg Space
    A rich vegan sausage casserole with baby carrots and borlotti beans in a thick tomato gravy. A 20-minute comfort food dinner!
    5 from 26 votes
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    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main
    Cuisine British
    Servings 4 people
    Calories 268 kcal

    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

    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.

    Nutrition

    Serving: 1servingCalories: 268kcalCarbohydrates: 32gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 1046mgPotassium: 637mgFiber: 10gSugar: 8gVitamin A: 3327IUVitamin C: 10mgCalcium: 61mgIron: 6mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Lorna says

      November 05, 2021 at 12:26 pm

      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 😋

      Reply
    2. Lorna says

      October 29, 2021 at 1:12 pm

      Do you know if this would freeze ok, once cooked? Cooking for one here 😀

      Reply
      • Kate Ford says

        October 29, 2021 at 2:31 pm

        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

        Reply
    3. Amanda says

      September 19, 2021 at 7:59 pm

      Hi can I do this in a slow cooker as well

      Reply
      • Kate Ford says

        September 20, 2021 at 10:36 am

        Hi Amanda, yes absolutely - I would recommend browning the sausages first, but it is a lovely slow cooker casserole.

        Reply
        • Lorna says

          November 04, 2021 at 3:23 pm

          What sort of time would you recommend for cooking in the slow cooker? Low or High? Thank you 🙂

          Reply
    4. Shirley says

      April 01, 2021 at 8:02 pm

      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.

      Reply
    5. Nicola says

      March 30, 2021 at 10:47 am

      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!

      Reply
      • Kate Ford says

        March 30, 2021 at 11:41 am

        That's great to hear, thanks Nicola!

        Reply
    6. Sue says

      January 17, 2021 at 12:47 am

      This was delicious! Thanks Kate.

      Reply
      • Kate Ford says

        January 18, 2021 at 7:57 am

        That's great to hear, thanks Sue! x

        Reply
    7. Becky says

      January 12, 2021 at 9:36 pm

      My dad made this for me when I cam home from work! Loved it! 🙂 Will defiantly make again

      Reply
      • Kate Ford says

        January 13, 2021 at 3:23 pm

        What a lovely Dad! So glad you enjoyed the recipe x

        Reply
    8. Sooshi says

      November 05, 2020 at 6:10 pm

      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!

      Reply
    9. Ksenia @ At the Immigrant's Table says

      October 14, 2020 at 11:45 am

      Comfort food galore!! I just imagine how this is going to taste and smell as it cooks.

      Reply
    10. Katherine says

      October 14, 2020 at 11:41 am

      Such a yummy, hearty veggie sausage stew!

      Reply
    11. Amanda Wren-Grimwood says

      October 14, 2020 at 10:45 am

      This is so hearty and filling and perfect for easy winter dinners.

      Reply
    12. Danielle Wolter says

      October 14, 2020 at 10:28 am

      This was an awesome meat free meal! It was flavorful and hearty - can't wait to make it again!

      Reply
    13. Saif says

      October 14, 2020 at 10:21 am

      This sausage casserole looks absolutely delicious. The gravy looks very creamy.

      Reply
    14. Kathryn says

      February 26, 2020 at 8:25 pm

      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 😋

      Reply
    15. Anne-Marie McKenna says

      July 23, 2019 at 6:10 pm

      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.

      Reply
    16. PurpleSeahorse says

      September 29, 2018 at 12:59 am

      What flavor gravy would you recommend?
      Thanks for posting your recipe!

      Reply
    17. Diane says

      November 22, 2017 at 4:58 am

      Yummy! This recipe looks fantastic! And I love that it’s best when made ahead and reheated.

      Reply
    18. Jennifer Bliss says

      November 15, 2017 at 2:04 am

      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!

      Reply
    19. Eb Gargano | Easy Peasy Foodie says

      November 14, 2017 at 2:29 pm

      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

      Reply
      • thevegspace says

        November 14, 2017 at 3:20 pm

        These were Cauldron's new vegan ones which I like, they are not quite as 'fake meat-y' as others I've tried!

        Reply
    20. Catering Den Haag says

      November 14, 2017 at 12:50 pm

      This looks incredible! Yum!

      Reply
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