Vegetarian sausage casserole
A simple vegetarian sausage casserole that packs a punch of smoky paprika. Using frozen veggie sausages and a few store-cupboard heroes, it’s inexpensive, quick to make and flexible: if you haven’t got butter beans swap in another type of bean. It can be cooked on the hob or in the oven.
Each serving provides 488 kcal, 31g protein, 42g carbohydrates (of which 19g sugars), 18.5g fat (of which 2g saturates), 16g fibre and 2.3g salt.
Ingredients
- 1 tbsp olive oil
- 1 large red onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 red pepper, thinly sliced
- 1 heaped tbsp smoked paprika
- 1 tbsp dried thyme
- 2 bay leaves
- 400g tin butter beans, drained and rinsed
- 400g tin chopped tomatoes
- 700ml/1¼ pints vegetable stock (from a stock cube is fine)
- 6 frozen vegetarian sausages
- salt and freshly ground black pepper
- fresh parsley sprigs, to garnish
- mashed potato, to serve
Method
If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute.
Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through.
Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes.
Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato.
Recipe Tips
For extra flavour you can add 100ml/3½fl oz red or white wine at the end of step 1.