Vegan Sausage and Onion Casserole

Vegan Sausage and Onion Casserole

This vegan sausage and onion casserole is a great, hearty meal. It works really well with any type of vegan sausages and is quick and easy to make — ideal for busy midweek evenings.

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At the end of a busy day, slaving over a hot stove for hours isn’t always what you want to be doing. But this simple one pot is easy to make yet packed with comforting flavours and will definitely fill you up, particularly when served with crusty bread or a dollop of mashed potato.

What is liquid smoke?

Liquid smoke is a natural ingredient that’s made by condensing the smoke from burning wood.

It turns into a liquid, which can then be added to your vegan recipes to give them extra depth of flavour.

Liquid smoke has quite an intense flavour so you only need to use a little, but once you’ve tried it you’ll be adding it to all your favourite recipes.

Is Worcestershire sauce vegan?

No, traditional Worcestershire sauce isn’t vegan because it contains anchovies.

There are, however, vegan versions available to buy now that make the most of all the other flavours that makes Worcestershire sauce so unique (think vinegar, molasses, tamarind, onion, garlic and spices), but leaves out the fish.

Vegan Worcestershire sauce helps to give the casserole sauce a really rich flavour, but if you can’t get your hands on any you could substitute with soy sauce or a small dash of balsamic vinegar instead.

 

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 402

Servings: 4

Rating:  

Total Time: 40 minutes

Calories: 402

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 tbsp olive oil
  • 0.5 0.5 red onions, sliced
  • 0.5 0.5 carrots, chopped
  • 0.5 0.5 potatoes, chopped
  • 0.25 0.25 tbsp liquid smoke
  • 0.25 0.25 tbsp yeast extract
  • 0.25 0.25 tbsp vegan Worcestershire sauce
  • 180 180 ml vegetable stock
  • 60 60 ml vegan red wine
  • 0.5 0.5 tbsp cornflour
  • 0.5 0.5 tbsp water
  • 1.5 1.5 vegan sausages

Method

  1. Cook the sausages in a large pan with oil until cooked through with crispy edges. Cut into slices.
  2. Heat the oil in a large saucepan over medium heat, then add the red onions, carrots and potatoes, and cook for 3-4 minutes until the onions soften.
  3. Add the liquid smoke, yeast extract and Worcestershire sauce to the pan and stir to coat the vegetables in it. Then add the vegetable stock and red wine, and bring to a gentle boil. Cook the mixture for 10-12 minutes until the vegetables are soft.
  4. To finish the casserole, mix the cornflour with the water, before stirring it into the casserole. Keep the casserole boiling until the sauce has thickened. Add the sliced sausages before serving.

Each 343g serving provides:

Fat 9.3g, Saturates 1g, Carbohydrate 43g, Sugars 7.1g, Fibre 6g, Protein 35g, Salt 3.8g

 

Ready for seconds? Check out these quick and easy vegan one-pot meal ideas!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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