Quorn Vegetarian Sausage Casserole Recipe

Name: Quorn Vegetarian Sausage Casserole Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 pack of Quorn Sausages (if using frozen sausages defrost), browned in a; little oil and cut into three on the diagonal; 2 tbsp vegetable oil; 1 onion, very finely diced; 2 cloves garlic, finely chopped; 150g Chestnut mushrooms, sliced; 200g Mixed Frozen Pepper, slices; 1½ tbsp smoked paprika; 400g Passata with Onions and Garlic; 150ml / ¼ pint vegetable stock (using 1 vegetable stock cube); 400g beans of your choice drained – butter beans, cannellini, black eye beans; salt & freshly ground black pepper to taste; 2 tbsp freshly chopped parsley

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Vegetarian sausage casserole in a black skillet with mushrooms, beans, pepper and tomato sauce.

Looking for a new weeknight favourite? Our super easy, vegetarian sausage casserole recipe might just do the trick.

Made with Quorn vegetarian Sausages, chestnut mushrooms, pepper, beans and tomato passata this vegetarian sausage casserole is the perfect dish for a healthy twist on a classic comfort food.

Plus it features two of your five a day - a great way to sneak those veggies in. What's not to love?

Or why not try this recipe with our NEW succulent Quorn Cumberland Sausages.

Casserole & Stew Vegan and Vegetarian Winter Comfort Foods Meat Free Sausage Recipes

Serves 4

15 mins

Easy

342 cals
(Per serving)

17g of fat
(Per serving)

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

See product See recipes

High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

1 pack of Quorn Sausages (if using frozen sausages defrost), browned in a little oil and cut into three on the diagonal
2 tbsp vegetable oil
1 onion, very finely diced
2 cloves garlic, finely chopped
150g Chestnut mushrooms, sliced
200g Mixed Frozen Pepper, slices
1½ tbsp smoked paprika
400g Passata with Onions and Garlic
150ml / ¼ pint vegetable stock (using 1 vegetable stock cube)
400g beans of your choice drained – butter beans, cannellini, black eye beans
salt & freshly ground black pepper to taste
2 tbsp freshly chopped parsley

Method

Heat the oil in a large frying pan, add the onion and fry over a medium/high heat for 4 minutes until soft
Add the garlic, mushrooms and peppers and cook for a further 3 minutes. Stir in the paprika and cook for 1 minute
Stir in the Passata and vegetable stock
Stir in the beans and Quorn Sausage slices, simmer gently for 6 minutes. Season to taste and garnish with chopped parsley