Quorn Vegetarian Sausage Casserole Recipe

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.

Serves 4

15 mins

Easy

342 cals
(Per serving)

17g of fat
(Per serving)

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

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