10 mins
preparation
45 mins
cooking
Intermediate
6
Servings
Vegetarian Sausage Casserole Recipe
When the nights are cold, dark or wet, there’s nothing more comforting than a hearty homemade casserole. This simple and comforting dish is packs with plants and fibre, and is delicious served on its own, with rice or with chunks of bread.
Our method
- Add the garlic and cook for 2–3 minutes until the onions turn lightly golden, stirring frequently.
- Pre-heat the oven and bake the Green Cuisine Sausages according to pack instructions.
- Sprinkle over the chilli powder or smoked paprika and cook together for a few more seconds.
- Sautee the onions with the sunflower oil in a pan over a medium heat for 5 minutes until they start to soften.
- Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar, mixed dried herbs and thyme, bring to the boil then simmer on a low heat.
- Once cooked, add the Green Cuisine sausages to the pan, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring occasionally.
- Stir the beans into the casserole, season and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2 onions, thinly sliced
1 tablespoon sunflower oil
2 garlic cloves, crushed
12
Green Cuisine Sausages
(2 packs)
400ml vegetable stock
1 tablespoon Worcestershire sauce
2 tablespoon tomato puree
1/2- 1 teaspoon hot chilli powder or smoked paprika
400g can chopped tomatoes
1 teaspoon dried mixed herbs
1 teaspoon dried thyme
400g can butter beans, drained and rinsed
1 tablespoon dark brown muscovado sugar
