Veggie Sausage and White Bean Casserole

We've been eating a lot lighter, with more salads, baked potatoes, toasties and pasta salads in place of all the soup, dal and savoury bakes I was cooking over the winter. We're enjoying the new summery meals, but sometimes we still want something a bit more substantial so on Sunday I made us this veggie sausage and white bean casserole. 

I would normally call it a stew, but I read something recently that said if it's mostly cooked on the cooker top it is a stew and if it is cooked in the oven it's a casserole.

What would you call this type of dish? 

A stew, a casserole or a bake? 

Leave me a comment and let me know.

Cooking a casserole

I actually cooked this stew in a cast iron casserole dish so I suppose the name casserole is apt, although you could cook it in a roasting tin or any good sized ovenproof dish.

I started by roasting some frozen veggie sausages (we like Linda McCartney sausages, which are suitable for vegans) and red onions in the oven. I coated them with a light spray of rapeseed oil, then cooked them in a hot oven until the sausages started to brown and the onions were beginning to char nicely at the edges.

I then added chopped tomatoes, white beans (cannellini beans), tomato puree, spices and vegetable stock, a good grinding of black pepper. I gave it a good mix and then popped it back in the oven until the sauce had thickened into a wonderful spicy tomato stew.

Veggie Sausages

I love making dishes like this with veggie sausages. Veggie sausages are such a versatile ingredient and they make a veggie stew or bake so filling and satisfying with minimal effort.

If you like the look of this casserole, you may also like to try my sticky red onion and veggie sausage bake which is one of our favourites. We eat it rather a lot and serve it when we are eating with friends too. 

Who doesn't like sausages with mash, peas and gravy? 

I also make a veggie sausage, lentil and red pepper bake with is also a one-pot or should I say one-tray recipe, which is also cooked in the oven.

Of course you can make your own sausages like my homemade puy lentil and mushroom sausages, but it's really handy just to have some in the freezer ready to throw into a dish.

How to serve a casserole

I served the casserole with creamy mashed potatoes, tenderstem broccoli and fine green beans, but you could serve it with your favourite vegetables or just some crusty bread to mop up all that gorgeous sauce.

As you can see I served mine with a glass of red wine too. It's my downfall. I do like a glass of wine with my evening meal. It's most enjoyable even if my waistline disagrees. 

However you serve it, I know you are going to enjoy it. 

Sharing recipes on Pinterest

If you do make it and are on Pinterest, save the below pin of my casserole and click the share a comment or photo button. If you're on your phone, you can take a photo of your dish while you're on Pinterest. 

Just click on the add a photo or note button and the app with turn on your camera, it's pretty cool. Check out some of the lovely comments and photos from my readers on my lentil shepherds pie pin. 

Remember to follow me on Pinterest too. I'm jactinnedtoms over on Pinterest and love when my readers share their dishes.

pin it for later

Calories and Nutrients

This casserole is low in fat and calories. It's provides calcium and is a good source of iron and potassium as well as protein and dietary fibre.

It's perfect if you're watching your weight or following a diet like the 5:2 diet. Of course watch out what you add to your mashed potatoes if you serve it with those as butter or dairy free spread and milk (dairy or dairy-free) are going to ramp up those calories.

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dinner

British, vegan, vegetarian

Yield: 4-6Author: Jacqueline Meldrum

Veggie Sausage and White Bean Casserole

A rich and spicy tomato stew with vegan sausages and white beans. Baked in a casserole dish in the oven for an easy bake that's perfect when served with creamy mashed potatoes and green vegetables.

prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients

• 2-3 sprays of rapeseed oil (or a little
  olive oil)
• 12 vegan sausages
• 2 large red onions, peeled, halved and cut into wedges
• 2 x 400g tins chopped tomatoes
• 2 x 400g tins (total drained weight 520g /3 cups beans) cannellini beans
• 1 tsp ground cumin
• 1 tsp ground coriander
• a generous pinch of chilli powder, more if you would like heat
• 2 tbsp tomato puree
• 250g/1 cup vegetable stock (2 vegetable stock cubes)
• a good grinding of black pepper

instructions

1. Preheat the oven to 220c/200c fan/425f/Gas 7.
2. Place the sausages and onions in a large casserole dish or roasting tin, spray with a little oil and toss to coat, then pop in the oven for 20 minutes to roast until the sausages are starting to brown and the onions are charred at the edges.
3. Carefully remove from the oven with a oven glove. Pour in the tinned tomatoes, drained beans, spices, tomato puree and vegetable stock. Season with a good grinding of black pepper, then stir to mix the ingredients together. Cook for another 20 minutes until the sauce has thickened.
4. Serve with mashed potatoes and green vegetables or crusty bread.
5. Enjoy!

NOTES:

Calories listed are for 4 large portions.

calories
479

fat (grams)
15

sat. fat (grams)
5.6

carbs (grams)
43.8

protein (grams)
44.5

sugar (grams)
9

Created using The Recipes Generator

If you love this casserole and other easy bakes like this one, try my rich tomato and roasted vegetable pasta bake. It is super simple. You don't even have to cook the pasta first, just throw the dried pasta in and walk away.