10 mins
preparation
45 mins
cooking
Intermediate
6
Servings
Vegetarian Sausage Casserole Recipe
When the nights are cold, dark or wet, there’s nothing more comforting than a hearty homemade casserole. This simple and comforting dish is packs with plants and fibre, and is delicious served on its own, with rice or with chunks of bread.
Our method
- Add the garlic and cook for 2–3 minutes until the onions turn lightly golden, stirring frequently.
- Pre-heat the oven and bake the Green Cuisine Sausages according to pack instructions.
- Sprinkle over the chilli powder or smoked paprika and cook together for a few more seconds.
- Sautee the onions with the sunflower oil in a pan over a medium heat for 5 minutes until they start to soften.
- Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar, mixed dried herbs and thyme, bring to the boil then simmer on a low heat.
- Once cooked, add the Green Cuisine sausages to the pan, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring occasionally.
- Stir the beans into the casserole, season and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Ingredients
2 onions, thinly sliced
1 tablespoon sunflower oil[Edit text here]
2 garlic cloves, crushed[Edit text here]
12 Green Cuisine Sausages (2 packs)[Edit text here]
400ml vegetable stock[Edit text here]
1 tablespoon Worcestershire sauce[Edit text here]
2 tablespoon tomato puree[Edit text here]
1/2- 1 teaspoon hot chilli powder or smoked paprika[Edit text here]
400g can chopped tomatoes[Edit text here]
1 teaspoon dried mixed herbs [Edit text here]
1 teaspoon dried thyme[Edit text here]
400g can butter beans, drained and rinsed
1 tablespoon dark brown muscovado sugar[Edit text here]
