Vegetarian Sausage Casserole

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Vegetarian Sausage Casserole

Vegetarian sausage casserole

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I was never a fan of sausage casserole growing up but I’ve been converted by this vegetarian sausage casserole recipe.  The red wine and slow cooking give you a really tasty gravy.  I don’t eat a lot of meat substitutes generally but I do like a good veggie sausage.  For this recipe I like to use the Cauldron ones.  I don’t mind whether it’s their Lincolnshire or Cumberland varieties because, having never done a taste test of them side by side, I’m not too sure how they differ and I like them both.  Unfortunately they aren’t vegan but you can substitute whichever sausages you want to use.

I usually serve this with mashed potato because I love the mash with the gravy but last time I made it we had it in giant Yorkshire puddings instead.  I put a little less stock in so that the gravy was thicker and it made a fun change.  Like having a pub meal at home 🙂

Vegetarian sausage casserole

I’ve noticed as I’ve been recording some of my favourite recipes for the blog that quite a lot of the dishes I make regularly serve 3.  It might seem an inconvenient number but I’m a big fan of leftovers for lunches or quick dinners and any leftovers from this keep well in the fridge for a couple of days and reheat easily.

Vegetarian Sausage Casserole

Servings 3


  • 1 tbsp oil
  • 6 vegetarian or vegan sausages (I use Cauldron)
  • 1 onion finely sliced
  • 2 carrots sliced
  • 1 tbsp plain flour
  • 150 ml red wine
  • 300 ml vegetable stock
  • 100 g baby button mushrooms


  • Put the oil in a pan (or a casserole dish that you can use on the hob) and fry the sausages, just to colour them, then remove them to a plate.
  • In the same pan, fry the onion for 5 minutes.
  • Add the carrot and fry for a 2-3 minutes more.
  • Add the flour and cook stirring for 2 minutes.
  • Add the red wine and heat and stir to make a thick smooth sauce.
  • Stir in the vegetable stock.
  • Return the sausages to the casserole and simmer, with a lid on, on the stove top or in the oven (180°C/gas mark 4) for 15 minutes.
  • Add the mushrooms and continue cooking for a further 15 minutes.

A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.