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Close up shot of vegan sausage casserole

Vegan Sausage Casserole

An absolute banger(!!!!) of a midweek meal. Hearty, quick and damn well delish!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Cuisine Stews & Casseroles
Servings 4 people
Calories 413 kcal


  • 8 Vegan Sausages
  • 1 large Red onion roughly diced
  • 3 cloves of Garlic finely chopped
  • 2 tbsp Harissa Paste
  • 2 tbsp Tomato Puree
  • ½ tbsp Ground Cumin
  • ½ tsp Chilli Powder
  • 500 ml Vegetable Stock
  • 1 tin Chopped Tomatoes
  • 200 g Orzo
  • 2 tbsp Red Wine Vinegar
  • 1 tin Butter Beans
  • 2 large handfuls of Kale approx 100 grams. Plus extra to garnish (optional)


  • Cook veggie sausages in a high-sided frying pan, as per packet instructions (about 10 minutes). Once cooked, set aside.
    Frozen sausages may well take longer, and will probably need to go in the oven. In which case crack on with step 2 and add your sausages at step 4.
  • Add a splash of oil to the frying pan, and cook onion and garlic for about 5 minutes, until softened. Add the harissa paste, tomato puree, cumin and chilli powder and cook for another 3 minutes.
  • Add the orzo, vegetable stock, chopped tomatoes, red wine vinegar and kale. Stir well to combine, bring to a gentle simmer and cook for 10 minutes, stirring frequently.
  • Cut the sausages in half, and add to the pan along with the drained can of butter beans. Season well with salt and pepper and cook for 5 minutes or until the beans are warmed through and the orzo is cooked just beyond al dente.
  • Scatter over some freshly chopped parsleys, or finely chopped kale and serve immeidiately.


Calories: 413kcalCarbohydrates: 70gProtein: 27gFat: 3gSaturated Fat: 1gSodium: 1623mgPotassium: 772mgFiber: 10gSugar: 13gVitamin A: 626IUVitamin C: 15mgCalcium: 83mgIron: 9mg
Keyword Comfort Food, Midweek Meals, One-pot Cooking, vegan
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