Hearty Sausage Casserole
Perfect for a cold day or a Sunday lunch, rich and comforting sausage casserole
- 10-12 vegan sausages
- 1 can chopped tomatoes
- 2 medium onions diced
- 2 tbsp vegetable oil
- 2 tbsp agave syrup
- 1 vegetable stock cube
- 500 ml boiling water
- 2 large garlic cloves minced
- Pinch of salt & black pepper
- 1 tbsp tomato puree
- 1 bay leaf dried or fresh
- 1 fresh thyme sprig or 1 tsp dried
- Pinch of chilli flakes optional
- 1 tsp marmite (yeast extract) optional
- Vegetables of your choice – I used: green beans, broccoli, spinach
- 1 handful fresh basil chopped
Lay the sausages out on a baking tray and use a pastry brush to coat in
some of the juice from your can of tomatoes. This keeps them much
juicier in the oven and adds flavour. Cook sausages according to
In a large saucepan or skillet, add the oil, the diced onions and the
syrup. Allow to soften and caramelise on a low-medium heat for around 10
minutes, stirring frequently.
While the onions are cooking, dissolve the stock cube into a jug of the boiling water.
Once the onions are soft and sticky, add a splash of the stock to the
pan to deglaze if needed, before adding 1/4 of the stock. Allow to
simmer on a medium heat, then add the minced garlic and stir.
Slice the sausages once they are cooked and add them to the onions. You
can leave them whole but I find they take on much more flavour in
Add the salt, pepper, tomato puree, bay leaf and thyme to the pan,
followed by the chopped tomatoes and the rest of the stock. Also add the
optional chilli flakes and marmite here if you like.
Allow to simmer for 20-30 minutes until the sauce has reduced to a thickness you like. Keep stirring regularly.
If you need the sauce to thicken more quickly, stir a tsp of cornflour
with a splash of cold water until dissolved and add into your pan. If
the sauce starts to dry up, add more water until it is the consistency
Add your vegetables while the sauce reduces, depending on how long they will need to have just cooked through.
If you want to, you can transfer the casserole to either a oven or a slow cooker to finish it off.
Chop up the basil and sprinkle over the top just before serving up.
Serve with spaghetti, roasted baby potatoes, my creamy garlic and chive mash or steamed vegetables.
This recipe keeps very well overnight so you can warm up your leftovers for the next day’s lunch or dinner.
I used 2 boxes of Linda McCartney original sausages.
You may need to add more or less water as you like but 500 ml is a good starting point.