Easy Vegan Sausage Casserole with Cider

 A hearty and easy vegan sausage casserole with cider and beans. This hearty vegan stew is perfect served with mashed potatoes and green veg.

Easy Vegan Sausage Casserole with Cider

One of the good things about winter is all the comforting, hearty food.

My latest recipe, this easy vegan sausage casserole with cider is like a hug in a bowl.

You are going to love it.

Super easy to make too.

Bowl or plate?

Serve this vegetarian sausage stew in a bowl or on a plate.

Because the sausages are chopped and it is served with mashed potatoes and green veg, you could actually serve it in a large pasta bowl with just a fork.

You could definitely cosy up on the couch with a blanket and eat a bowl of this sausage stew as a very casual meal or serve it at the dining table for a family dinner.

Which type of sausages are best in a stew or casserole?

Just use your favourite sausages.

We love Linda McCartney sausages or her rosemary sausages, but a lot of people love Richmond Sausages.

They're a bit meaty for me, but they are a great transition sausage (that does sound funny, but you know what I mean) for those trying out a vegetarian or vegan diet.

Just use the sausages you like best or whatever is on special offer.

Do you cook sausages before adding them to a stew?

Sausages are always better cooked before they are added to a stew or casserole.

You want them to be cooked through and it also helps with the texture and flavour of the stew.

If you want to you can cook the sausages in the same casserole or pot as the onion and garlic.

However, I like to cook the sausages in a frying pan or the air fryer while I saute the onions and garlic to start the stew. 

It's quicker as the stew is started and cooking while the sausages cook.

I also find that the onions can stick if you cook them in the same pan as the onion, although I am quite sure Jamie Oliver would just say that just adds flavour.

I'll leave it up to you to decide.

What you need to make a sausage cider casserole

Here are the simple ingredients you need to make this veggie sausage stew.

1. Olive oil - or rapeseed oil
2. Vegan sausages - your favourite brand
3. Onion
4. Garlic
5. Carrots
6. Thyme - dried or fresh
7. Parsley - dried or fresh
8. Paprika
9. Cider 
10. Vegetable stock cubes - or bouillon powder
11. Cannellini beans - or other white beans
12. Flour
13. Cream - plant-based
14. Salt & pepper

Variations

Here are a few tweaks you can make to this plant-based sausage casserole.

1. Leeks - instead of onion
2. Mushrooms - can be added too
3. Butter beans - instead of cannellini beans
4. Lager or beer - instead of cider

Which type of cider?

Cider in the UK is an alcoholic drink usually made with apples, but often made with pears and other fruit too.

For this sausage stew you want a traditional type of cider and not a fruity cider.

I used a local Scottish cider from Thistly Cross which is made in whisky casks.

A cheap supermarket cider would work equally well, but choose an apple cider.

American apple cider

American cider is not an alcoholic drink.

It is unfiltered and often unsweetened and unpasteurised apple juice.

If you're in the US and can't find a British-style alcoholic cider, you can use American cider or even apple juice.

Don't want to add alcohol to a casserole?

You can substitute the cider with apple juice.

Freshly squeezed apple juice is the best option.

Just try to find one that isn't too sweet.

You want the apple flavour without too much sweetness.

Can you cook vegan sausage casserole in a slow cooker?

This type of casserole works really well in a slow cooker.

However, I would say to precook the sausages and get them nice and brown, before chopping and adding them.

I would also reduce the liquid by a third and add the cream just before you serve it.

Cook on low for 8 hours or on high for 6 hours.

And try not to be peeking, as each time you open the lid you add water from the lid (which drips in) and it also lowers the temperature.

Don't do it.

Once to stir, if you must.

How to serve vegan sausage casserole

Mashed potatoes are a must when serving a hearty sausage casserole.

However, that mash could be potato mash, potato & turnip/swede, potato & carrot or a green mash where you mix mashed potato with broccoli and spinach.

You could even serve it with rumbledethumps.

I would also recommend serving some green vegetables on the side.

Let's get lots of colour on that plate and all the nutrients that go along with those different colours.

How long will it keep?

If you are making this sausage and bean casserole ahead and storing in the fridge for another day or storing leftovers, spoon the stew into another container to cool quickly, then store in the fridge.

Keep it in the fridge for 3-4 days, then reheat before serving.

Can you freeze vegan sausage stew?

Once cool, you can freeze a vegan sausage stew in freezer soup bags or tubs.

Keep in the freezer for 3-4 months.

To defrost, take out of the freezer and leave in the fridge overnight and then reheat in a pot or in the microwave.

More recipes made with vegan sausages

Here are a few more tasty recipes to try after this vegetarian sausage casserole.

1. Cowboy Beans with Crushed Herb Potatoes
2. One-Pan Hot Dog Bake
3. One-Pot Pasta with Sausages & Broccoli
4. Roast Vegetable, Sausage & Chickpea Bake
5. Sausage, Red Pepper & Brown Rice Casserole
6. Shell Pasta with Samphire, Spinach and Sausages
7. Slow Cooker Sausage, Mushroom & Chickpea Stew
8. Slow Cooker Vegan Sausage Birra
9. Squash, Leek & Sausage Pie
10. Sticky Marmalade Sausage Bake
11. Vegan Chip Shop Sausage Supper
12. Veggie Sausage, Red Pepper & Hummus Wraps

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How to cook vegan sausage stew with cider and beans

Scroll down for step-by-step photos followed by a full printable recipe. 

If you don't have a printer, hit print then save as a PDF.

Step 1

• First cook your sausages. You can cook them in a frying pan, griddle pan, air fryer or oven.
• In a casserole pan or large pot add the olive oil, saute the onion and garlic until soft, then add the carrots.

Step 2

• Cook the carrots for a few minutes until they are starting to become tender.
• Add the herbs and spices and mix well.
• Now add the cider and crumble the stock cubes over the stew and mix in.
• Add the flour to a small bowl or glass and add a little water to make a slurry. Add this to the stew to thicken the gravy.

Step 3

• Time to add the beans, then mix them in.
• Simmer the stew gently for 15- 20 minutes.
• Then add the cream.

Step 4

• Chop the cooked sausages and add them to the casserole.
• Mix in, season with salt and pepper and cook for a few minutes to warm them through.
• Serve with mashed potato and broccoli.
• Enjoy!

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dinner

British

Yield: 4-6

Author: Jacqueline Meldrum

Easy Vegan Sausage Casserole with Cider

A hearty and easy vegan sausage casserole with cider and beans. This hearty vegan stew is perfect served with mashed potatoes and green veg.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1 tablespoon olive oil (plus extra for the sausages if you are frying them, no need if you are air frying or oven baking them).
• 8 vegan sausages
• 1 onion, sliced
• 2 cloves garlic, crushed or finely grated
• 4 large carrots, halved lengthways and cut into slices (moons)
• 400g (14oz) tin cannellini beans, drained
• 1 teaspoon dried thyme (or a few sprigs of fresh, sprigged)
• 2 teaspoons dried parsley (or add a handful of fresh parsley chopped at the end)
• 1 teaspoon paprika
• 400ml (1 1/2 cups) cider
• 2 vegetable stock cubes
• 1 tablespoon plain (all-purpose) flour
• Salt & pepper
• 2 tablespoons vegan cream

Instructions

1. First cook your sausages, in a frying pan, in a griddle pan, in the oven or in an air fryer until well cooked and browned. Set aside to cool.
2. In a large casserole pan or large pot, saute the onion and garlic in the olive oil until soft.
3. Add the carrots and cook gently for a few minutes until they start to soften.
4. Add the herbs and spices and mix well, then stir in the cider and crumble over the stock cubes and stir in.
5. Add the flour to a small bowl or glass and add a little water to make a slurry. Add this to the stew to thicken the gravy.
6. Then add the beans and cook gently for 15-20 minutes.
7. Now chop the sausages into bite-sized pieces and add them and cook for a few minutes to heat them through.
8. Add the cream and season with salt and pepper.
9. Serve and enjoy!

Notes

• Don't want to add alcohol to this casserole? You can add apple juice instead, but go for fresh apple juice that doesn't have extra sugar added.
• Slow cooker - precook the sausages and get them nice and brown, before chopping and adding them. Reduce the liquid by a third and add the cream just before you serve it. Cook on low for 8 hours or on high for 6 hours.
• Storing sausage casserole - Keep it in the fridge for 3-4 days, then reheat before serving.
• Freezing sausage casserole - Once cool, you can freeze a vegan sausage stew in freezer soup bags or tubs. Keep in the freezer for 3-4 months. To defrost, take it out of the freezer and leave it in the fridge overnight and then reheat it in a pot or in the microwave.

Calories

4 servings = 782 calories per serving

5 servings = 626 calories per serving

6 servings = 521 calories per serving

Nutrition Facts

Calories

521.66

Fat (grams)

33.98

Sat. Fat (grams)

10.74

Carbs (grams)

25.56

Fiber (grams)

5.12

Net carbs

20.43

Sugar (grams)

5.47

Protein (grams)

23.09

Sodium (milligrams)

1045.32

Cholesterol (grams)

81.6

This information is approximated using a nutrition and calorie calculator.

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