This Vegan Sausage and Chickpea Casserole is a hearty and healthy meat-free meal that’s packed full of flavour. Featuring vegetables and sausages stewed together in a tomato-based sauce, it’s the perfect way to make a tasty meal using things that you probably already have in your cupboard.
I love traybake dinners like this Vegan Sausage and Chickpea Casserole. They are satisfying, healthy and tasty, but the best part is you can pretty much just walk away and leave them for a while to do their thing!
I always do Quick Roast Potatoes on another tray in the oven at the same time so the whole meal is ready together with very little effort apart from a few minutes preparation.
I used frozen vegan sausages which were actually fresh originally but I bought them and froze them as they were nearly out of date. It doesn’t matter if you use fresh or frozen sausages. I didn’t do a thing to them, I just threw them in with all the vegetables and a little oil.
For the vegetables I used sweet potato, peppers, shallots and cauliflower. You can use any vegetables that you have to hand, fresh or frozen. I often use courgettes, butternut squash and mushrooms. You can use any vegetables that do not have too long of a cooking time.
To add flavour I use paprika, garlic powder, mixed herbs, stock, salt and pepper but you can use any herbs or spices which you want, it’s a very adaptable recipe.
Ingredient notes:
- Sausages – You can use any vegan sausages. There are so many available now so use your own favourite brand. As is the case with most sausages, the vegan versions can be cooked in a variety of ways ranging from oven-roasting to pan-frying. The preferred cooking method will depend on the type and whether they are frozen or refrigerated.In this recipe, you can add the frozen sausages straight into the casserole. They won’t end up with a crispy exterior, but they’ll be cooked through and delicious alongside all the other flavours.
- Peppers – Any colour can be used, just cut into chunks
- Sweet Potatoes – I often use frozen butternut squash too as it’s handy and the flavours are similar.
- Canned diced tomatoes – Buy the ready diced/chopped tomatoes rather than using whole canned tomatoes because they keep their shape and don’t dissolve. They are what makes the lovely thick sauce.
- Chickpeas – These provide protein and make it a more filling meal. Any beans such as cannellini beans, butter beans or white kidney beans are fine to use too.
- Onions – I used shallots as that’s what I had but you can use any type of onions, red, white or brown, whichever you have.
- Spices – I used Paprika, garlic powder and mixed herbs but you can use any spices or herbs you want so you could add cayenne if you want it spicy, it’s up to your own personal taste.
This bake is an easy two step process. First throw in all the veggies and sausages, coat them in a little oil and roast them until they are tender and a little charred. This adds flavour as the roasting brings out the flavour of the vegetables.
The next step is to add tomatoes, chickpeas, spices and stock, then it’s just a case of leaving it to cook.
VARIATIONS AND TIPS
- Quantity: This recipe should make four hearty portions along with a side, but you could make it stretch further with more veg, beans, and tomatoes.
- Chickpeas: Substitute the chickpeas for pinto beans, butter beans, or cannellini beans.
- Wine: To achieve more depth of flavour, pour in a glass of red or white wine when adding the stock and herbs.
- Vegetables: For the vegetables I used sweet potato, peppers, shallots and cauliflower. You can use any vegetables that you have to hand, I often use courgettes, butternut squash and mushrooms. You can use any vegetables that do not have too long of a cooking time.
The choice is yours! Change the vegetables, change the spices, but do try it, It makes a fabulous family meal.
Serving suggestions
My favourite way to eat veggie sausage and bean casserole is with Quick Roast Potatoes or creamy mashed potatoes. It’s also great with baked sweet potato, rice or some crusty bread to soak up that delicious sauce. A sprinkle of vegan parmesan cheese is great on it too!
Storing & reheating leftovers
Vegan Sausage and Chickpea Casserole reheats really well. Store leftovers covered in the fridge for 3 to 4 days or the freezer for up to 3 months. Reheat either in the oven on 350°F (175°C), or in a covered pan on the stove top. The time it takes will depend on how much you are reheating. Just be sure it is heated thoroughly until piping hot, making sure to check the insides of the sausages not just the sauce.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks and tag @aveggiecooks__. I would love to see it!
Vegan Sausage and Chickpea Casserole
Ingredients
- 1 Tablespoon Rapeseed Oil
- 6 Vegan Sausages
- 2 Red Peppers chopped into chunks)
- 1 Large Sweet Potato ( chopped into chunks)
- ½ Head Cauliflower (chopped)
- 2 Onions (chopped)
- 2 400g Tins Chopped Tomatoes
- 1 400g Tin Chickpeas
- 1 Tablespoon Mixed Herbs
- 1 Tablespoon Garlic Powder
- 2 Tablespoons Paprika
- 1 Stock cube
- Salt and Pepper
Instructions
- Preheat oven to 220°C/425°F/Gas
- Add the vegetables and sausages into a large roasting pan. Toss about to coat in the oil and spread out.
- Roast for 25 to 30 minutes turning once until soft and charred.
- Add chickpeas, tomatoes, herbs, paprika, garlic powder, salt and pepper. Dissolve the stock cube in half the tomato tin full of water and stir all together
- Roast for another 20 -25 minutes until everything is cooked and the sauce has thickened.
- Serve with potatoes, rice or crusty bread.
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