Stir the red wine and Worcestershire sauce into the hot vegetable stock and add to the casserole. Season with salt and pepper and add 2 - 3 bay leaves.
300 ml vegetable stock, 100 ml red wine, 2 tablespoon worcestershire sauce, 1 dash salt, 1 dash black pepper, 2 bay leaves
Place in the oven at 180C / 350F /Gas Mark 4 for 30 minutes. Alternatively keep it on a low simmer on the hob or stovetop, stirring occasionally. Remove the bay leaves before serving.
The nutritional information is an estimate and does not include any sides. The nutritional content of vegetarian sausages varies and you should check the packets for details. The value provided here is an average.
Sausages, choose whatever variety you like.
Vegetables, you can also add root vegetables such as carrots, butternut squash, parsnips, swede or sweet potato. Chop root vegetables into bite-sized chunks and make sure they are soft before serving. Ensure you have enough liquid to almost cover the vegetables. Adding more tinned tomatoes will give the sauce a thicker consistency. Adding more stock will make it runnier. You can stir in a tablespoon of plain flour to thicken the sauce if you need to.
Beans. I've used canned baked beans in a tomato sauce. You could also use other beans such as cannellini or butter beans. If you add beans without the juice of a tomato sauce, you will need to add more tinned tomatoes.
Herbs. Thyme, sage, oregano or fresh parsley go well. Bay leaves add flavour to the dish but remove them before serving as they can be tough.
Worcestershire sauce. This sauce adds great depth of flavour. The original version of the sauce contains anchovies or fish sauce so is not suitable for vegans. However, you can buy a vegan version.
Red wine. Again adding red wine helps add to the flavour, but you could leave this out if you prefer.
StorageYou can store this casserole in the fridge for 3 - 4 days. It is not recommended to freeze vegetarian or vegan sausages once cooked as this can alter their texture.