Does anyone do a veggie sausage casserole?

[MadFestiveGnome]

I like the idea of a sticky sausage casserole with lots of onions and sauce (and maybe lentils and beer?) but am veggie and don't think I've ever actually eaten a proper one. Can you do it with veggie sausages or don't you get enough fat and taste from them? Anyone got a good recipe if they do do one?

Yes. I don't have a recipe as I tend to do things off the fly but it would go:
Fry off some chopped onions, add some chopped peppers and some herbs eg sage or thyme. Add the sausages chopped and once they are browned off, put the while lot into a casserole dish. Add a tin or chopped tomatoes, half a stock cube, some pepper and some water and cook for around 30 - mins in a hot oven. 10 mins before serving, pop some cheese on the top. If you have any extra veg - add it in with the peppers or if it is already cooked [eg leftovers] add it in with the tomatoes. I tend to add whatever is in the fridge that needs using up.

I use Linda McCartney sausages for mine.

I make the Hairy Bikers sausage casserole (the recipe is an easy Google) but I use more onions and some red peppers at the beginning where they use bacon. Then I finish the whole dish and put the browned veggie sausages in at the end- they don't hold together as well as meat ones, so they can't take as much cooking. Keep tasting. The problem with vegetarian for sometimes is it needs more careful seasoning.

Thanks, I'll try that this week on my meal list. Do you have it with rice or anything or just on its own?

Any more recipes very welcome.

Xpost - Bertrand will look up the Bikers, I like their spag bol recipe and sub in Quorn mince, it's very tasty.

I think a bit of marmite always helps with the umami taste!

Linda McCartney rosemary & red onion sausages would work well for that kind of thing. Not quite the same but should work well.

I just stick everything in the slow cooker and come back to it later in the day! For example onions, red pepper, tin of chopped toms, maybe some carrot/celery, probably a tin of some kind of white bean, and said sausages. Red lentils are good for this kind of thing too but they tend to make it less saucy as they absorb so much liquid so it becomes more lentilly than saucy. Add some extras like tomato purée, red wine, salt, pepper, paprika, maybe a smidge of mustard, few herbs, stock cube/powder etc depending on what you like. Not too much water as it doesn't evaporate away in a slow cooker.

I love coming home from a walk to something like this simmering away :-)

Maybe Linda MacCartney sausages would work better than plain Quorn ones, and I like the idea of beans in it somewhere.

I still don't know what you're all eating with it though! Does it need any kind of starchy accompaniment?

I'd make as usual but add the veggie sausages later, they just need to be heated through and not disintegrate! Cauldron is a good brand, and the Quorn Chefs Special range (I think that's what they're called)

I was going to suggest marmite- I forgot!

I always used to make up sausage casseroles , both meat and veggie til I made the HB's one- and I pretty much follow their recipe every time now-it's so much better than any other I've ever had!

I do put in double the beans, though -we prefer a higher bean to sausage ratio- and adjust the seasoning accordingly. It freezes really well.

No- doesn't need anything except some salad after (I'm of forrin extraction and always serve salad after practically everything) Just in a bowl. Maybe a chunk of bread for the juice. But usually the beans are enough.

Bonus points for freezeable Bertrand

I also have a remoska. I have yet to have a bad meal out of it. Just bung in everything you want in it for 45 mins, add the toms and half a stock cube and cook for another 10 and then add the cheese for 5.

I serve mine with rice or potatoes. But often it is just the casserole. If you want beans, I'd add them at the tomato stage.

Okay so onions, peppers, saucy tomato stuff (might sneak my beer in here), beans, sausages in last, salad, bread and leftovers in the freezer.

Winning! Thanks all.

And while I'm on a roll- this Jamie recipe is along the sameish lines. It's a real favourite in this house. As usual with Jamie it takes longer than he says it's going to. Fantastic for those tedious people who insist that you can't have a proper meal without meat in it.

That also is going on my meal list!!! Looks bloody delicious.

I really wouldn't use beer in the sausage one- I think it would spoil the slightly sweet stickiness. Red wine every time.

Red wine could work too

I do one with passata, mustard, honey and paprika plus veggie hotdogs. It's not all sticky as you describe, more sort of Eastern European rib-sticking. It's nice though. Happy to post the recipe if anybody wants it.

This is one of our winter staples, though we obviously swop to vegetarian sausages.
Honestly, its really good, so much so that i might make it tonight.

That's a great find, thanks BertrandRussell

I do usually do a bit of mash with veggie sausage casserole as I like something to soak up the lovely sauce.

Vote for mash too. Or polenta :)

If it's got tomatoes/passata in, personally I couldn't eat it with mash. We have ours with hassleback potatoes, or with crunchy bread. I also like some sprouts with it, when in season.

Whoops, didn't put the link in
Here it is...
Sage, sausage and Squash

Mine is Normandy-style with sausages in a cider sauce...adapted from a meaty recipe.

I also use Linda McCartney sausages for veggie casserole! I tend to chuck whatever veg I have and some lentils and potatoes in. I quite like it if the sausages and potatoes break up a bit and just serve it with crusty bread!

Linda McCartney sausages are best, cook the onions low and slow I like carrots and leeks in mine. I most often have it with mash or baked potatoes but best of all dumplings!

Sadly I have already had my tea