This veggie sausage casserole is a simple, family-friendly one-pot dinner made with meat-free sausages, beans and vegetables in a rich tomato sauce. It cooks in 30 minutes, works from frozen and is the perfect mid-week dinner if you're looking for an easy plant-based swap for a classic comfort food meal.
This recipe uses vegetarian or vegan sausages, inexpensive cupboard staples and is ideal for using up leftover vegetables to help reduce food waste. It freezes well and is ideal for batch cooking.
Meat-free sausages are either vegetarian or vegan and very easy to cook with. Many of them are also gluten-free. Try them in these other simple sausage recipes. Sticky Sausage Tray Bake, Creamy Sausage and Vegetable Pasta Bake, or Vegan Toad in the Hole with onion gravy.
Jump to:
Why This is the Best Veggie Sausage Casserole
- One pot - ideal for weeknights.
- Works with frozen sausages.
- Budget-friendly - cheaper than meat.
- Ideal for using up leftovers and reducing food waste.
- Slow cooker friendly.
- High in protein.
- Versatile - works with vegetarian, vegan or meat sausages.
- Freezes well and perfect for batch cooking to save on energy costs.
Ingredients
A real advantage of vegan or vegetarian sausages is that they can be cooked directly from frozen.
- Veggie Sausages: Use any meat-free sausages. Most work straight from frozen. See the comparison table below for flavour and texture differences.
- Vegetables: Onions and red peppers. Add other leftover veg if you like (see variations below).
- Beans: Baked beans in tomato sauce make this rich and filling. Choose no-added sugar varieties.
- Tin of tomatoes: Chopped tomatoes help create that classic stew-like sauce.
- Herbs: Thyme is my go-to, but sage and oregano also work well.
- Worcestershire sauce: Adds great depth of flavour. Use a vegan version such as Hendersons's Relish if cooking fully plant-based.
- Red wine (optional): Adds richness. Swap for extra stock if preferred.
See recipe card for quantities.
How to Make Veggie Sausage Casserole
Step 1: Fry the Veg
Heat oil in a casserole dish over a medium heat. Add the onions and peppers and fry for 5 minutes until softened.
Step 2: Add the Herbs
Stir in the thyme and fry for 1 minute.
Step 3: Add the Sausages
Add the sausages (frozen is fine), tomatoes and baked beans.
Step 4: Simmer
Mix the stock with the red wine and Worcestershire sauce. Pour over, reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Alternatively, cover with a lid and cook at 180°C /350°F /Gas Mark 4 for 30 minutes.
Pro Tip
If your casserole thickens too much, add a splash of stock. Too thin? Simmer uncovered for 5 minutes.
Slow Cooker Veggie Sausage Casserole
For the best texture, brown the sausages and soften the veg before adding to your slow cooker.
Cook
- 3 hours on High
- 5-6 hours on Low
Slow cookers are more energy efficient that ovens and cheaper to run.
Best Veggie Sausages for Casseroles (Comparison Table)
There's a wide selection of vegetarian and vegan sausages now available, with a variety of flavours. Some brands recommend pre-browning sausages before adding to casseroles in order to hold their shape. Check the packet instructions.
| Brand | Vegan? | Texture in Casserole | Notes |
| Linda McCartney | Yes | Firm | Hold their shape well. |
| Richmond Meat-Free | Yes | Tender | Mild, "meaty" flavour. |
| Quorn Sausages | Some vegan | Dense | Brown first for best results. |
| Aldi Plant Menu | Some vegan | Firm | May need pre-browning. |
| Sainsbury's Shroomdogs | Yes | Firm, robust | Meaty texture. |
| Field Roast (US) | Yes | Dense, chewy | Hold shape well. Contain gluten. |
Most vegan and vegetarian sausages contain less saturated fat than pork sausages but a similar amount of salt or sodium. Vegetarian sausages may contain egg-white. Some varieties labelled vegetarian, (such as Linda McCartney), are also suitable for vegans.
Substitutions
This veggie sausage casserole is versatile and a great way to use up leftovers and reduce food waste.
- Vegetables: Carrots, sweet potato, squash, parsnips, mushrooms, courgettes (zucchini). Chop root vegetables into bite-sized pieces and ensure they're tender before serving.
- Beans: Cannellini, butter beans, kidney beans or chickpeas all work well.
- Herbs: Thyme, sage, oregano, parsley. Bay leaves add flavour but remove before serving.
Would you like to SAVE this Post?
I'll email this post to you, so you can come back to it later!
I respect your privacy and you can opt out at any time.
Variations
- Spicy Version: Add 2 teaspoons of smoked paprika and chilli flakes instead of thyme.
- Gluten-Free: Use gluten-free sausages and a gluten-free Worcestershire sauce such as Henderson's Relish.
- High Protein: Stir in red lentils for extra thickness and added protein.
How to Serve
Serve this vegetarian sausage casserole with:
- mashed potato
- baked jacket potatoes
- crusty bread
- rice
- couscous
- steamed greens, (cabbage, kale, broccoli or peas)
How To Store Meat-Free Sausage Casserole
- Fridge: 3-4 days
- Freezer: 3-6 months. (some brands may change texture slightly). Cool fully and freeze within two hours. Make sure sausages are well covered by the sauce to prevent freezer burn. Best thawed overnight in fridge before reheating.
- Reheat: Reheat thoroughly until piping hot, either on a stovetop, covered in the oven or in a microwave. Stir partly through reheating to ensure casserole is heated throughout.
Sustainability
Eating more vegetarian meals is one of the easiest ways to reduce your carbon footprint, and this veggie sausage casserole is an easy swap. Find more tips on how to reduce your meat and dairy intake here, or explore my vegetarian or vegan recipe pages.
FAQ
Usually pea protein or soy protein with added oils and spices.
No, always cook according to packet instructions.
Yes, most meat-free sausage brands can be cooked straight from frozen, making them a handy standby.
Some brands of veggie sausages hold up better than others in casseroles. To stop them falling apart, lightly fry or brown them under the grill first before adding to your casserole.
Absolutely, replace with extra stock.
Yes, it freezes well, can be reheated and this saves on energy costs.
📖 Recipe
Veggie Sausage Casserole
Would you like to SAVE this Post?
I'll email this post to you, so you can come back to it later!
I respect your privacy and you can opt out at any time.
Ingredients
- 2 tablespoon olive oil fairtrade
- 2 red onions peeled, diced
- 2 red or yellow peppers deseeded and sliced
- 2 tablespoon fresh thyme leaves
- 12 vegan sausages or any sausages
- 400 g baked beans
- 400 g tinned chopped tomatoes
- 300 ml vegetable stock organic
- 100 ml red wine optional, Fairtrade
- 2 tablespoon worcestershire sauce vegan
- 1 dash salt
- 1 dash black pepper Fairtrade
- 2 bay leaves
Instructions
- Heat oil in a casserole dish over a medium heat. Add the onions and peppers and fry for 5 minutes until softened.2 tablespoon olive oil, 2 red onions, 2 red or yellow peppers
- Stir in the thyme and fry for 1 minute.2 tablespoon fresh thyme leaves
- Add the sausages (frozen is fine), tomatoes and baked beans.12 vegan sausages, 400 g baked beans, 400 g tinned chopped tomatoes
- Mix the stock with the red wine and Worcestershire sauce & season. Pour over, reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Alternatively, cover with a lid and cook at 180°C /350°F /Gas Mark 4 for 30 minutes.300 ml vegetable stock, 100 ml red wine, 2 tablespoon worcestershire sauce, 1 dash salt, 1 dash black pepper, 2 bay leaves
Notes
Ingredient Notes
- Veggie Sausages: Use any meat-free sausages. Most work straight from frozen. See the comparison table below for flavour and texture differences.
- Vegetables: Onions and red peppers. Add other leftover veg if you like (see variations below).
- Beans: Baked beans in tomato sauce make this rich and filling. Choose no-added sugar varieties.
- Tin of tomatoes: Chopped tomatoes help create that classic stew-like sauce.
- Herbs: Thyme is my go-to, but sage and oregano also work well.
- Worcestershire sauce: Adds great depth of flavour. Use a vegan version such as Hendersons's Relish if cooking fully plant-based.
- Red wine (optional): Adds richness. Swap for extra stock if preferred.
Storage
- Fridge: 3-4 days
- Freezer: 3-6 months. (some brands may change texture slightly). Cool fully and freeze within two hours. Make sure sausages are well covered by the sauce to prevent freezer burn. Best thawed overnight in fridge before reheating.
- Reheat: Reheat thoroughly until piping hot, either on a stovetop, covered in the oven or in a microwave. Stir partly through reheating to ensure casserole is heated throughout.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Elizabeth
Thanks for another great recipe! I love how easy your recipes are to follow. Thank you!
Lima Ekram
Great recipe - the part about how the different vegan sausages compare on a nutritional level was particularly helpful to take a look at before I went to buy vegan sausages!
Shadi
Thank you so much! The flavors are perfect and I can’t wait to try this recipe!
Dannii
This is total comfort food. Even better that it's vegan too.d
Nicolette
I had vegan sausages in the fridge and was looking for a hearty recipe I could make. This was SERIOUSLY DELICIOUS! I can't wait to eat it for leftovers this weekend.