Vegetarian sausage casserole

[Chuckiegg]

I'm cooking a sausage casserole and need to do a veggie version aswell.

The meat one obviously gets lots of it's flavour from the meat juices and fat in the sausages.

Is there anything you add to a veggie version to give it some extra flavour/depth?

Marmite and/or mushroom ketchup help.

Also smoked paprika.

I find a stock made with a vegetable stock cube, tomato puree and either mushroom ketchup or Henderson's relish is tasty 😊

Use lots of herbs, seasoning and srock. Also frying the sausage will help. It's perfectly possible to have tasty veggie stuff, use your tastebuds and imagination and you'll be fine

Vegetarian Worcester sauce (assuming you aren't already in the middle of cooking but have time to go to the shops)

Marmite. The answer is always Marmite.

Henderson's Relish (if you have any connections to Sheffield you'll know..., and it's veggie unlike Lea and Perrins)., Schwartz or Coleman's sausage casserole mix.

Thanks for these.

aubergines mushrooms and onions.

Miso! But if you don’t have that, deff marmite.

Marmite marmite marmite. Fried onions. Nutritional yeast. Mustard. Mushrooms. But mostly Marmite.

mushroom ketchup for sure and marmite and bit of mustard but not to much of any of them and a nice herby stock
i use the mushroom ketchup when making lentil cottage pie it really makes a difference

fab vegan sausage casserole recipe here if anyone is interested

www.thelastfoodblog.com/vegan-sausage-casserole/

Maggi sauce.

Thanks @TwoMonthsOff That sausage casserole recipe looks gorgeous, as did loads of other recipes on that site.

I always use this, in almost everything I make 😅.
www.tesco.com/groceries/en-GB/products/261824357
Maggi liquid seasoning is good too but I prefer this.

the thing is with Maggi seasoning and the one posted above they are all MSG
and some people are sensitive to it

@Tr1skel1on
it really is a lovely recipe, easy as well, I used cannellini beans instead of butter beans

Marmite, smoked paprika and a big spoon of mango chutney

@TwoMonthsOff isn't Marmite full of MSG? I always thought it was. I thought anything with a Unami flavour essentially contained MSG but maybe I've been misinformed. I'm not sensitive to it and use it alot, so I wouldn't know so I'm just curious.

Marmite is yeast extract - and packed full of B vitamins. It doesn't contain MSG.

No

I use Kallo organic mushroom stock cubes in vegetarian dishes for a savoury hit.

@HeadNorth now I'm even more confused as I've just read an article which states that Marmite has 1750mg of monosodium glutamate in every 100g: more MSG than any other substance in the average British larder (a well-matured parmesan cheese might come a close second).

www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg#:~:text=However%2C%20MSG%20occurs%20naturally%20in,as%20in%20tomatoes%20and%20cheeses.

Sorry for hijacking OP. I think I may start a thread on this as I am genuinely quite interested in this.

red wine
Marmite
A bit of Bisto
A good quality passata
Smoked paprika
A bit of barbecue sauce
butter beans
grain mustard
honey

I use the this isn't brand. Easily the best texture. Slow fry with the onions to get caramelised. Separately soften sliced carrots, celery and mushrooms. The mini portobello are amazing.

Add into your oven dish. Make a thick gravy with veggie gravy granules. Henderson's. Whole grain mustard and tomato purée

Pour over and pop in the oven. Let it thicken so you get the gungy bits around the edge. Serve with Yorkies or jackets and peas

I've made a sausage cider casserole for some guests at Christmas, and also made a veggie one.

In plenty of butter or oil (of your choice) brown your sausages (which should be chopped into 3-4 pieces per sausage), then add a chopped onion and a couple of chopped carrots, and continue to fry till the veg is soft and starting to brown. Season well and add whatever dried herbs you like.

When the veg is softened, add a large tablespoon of plain flour and stir it in - cook it for a while, till it thickens (which it will, a lot), then add as much dry cider as you need to create the thickness of the sauce you prefer.