When the weather turns chilly, there’s nothing better than a hearty, comforting casserole simmering away on the stove. This Veggie Sausage Casserole is the ultimate one pot wonder, packed with savory vegetarian sausages, tender vegetables, and creamy butter beans in a rich, smoky tomato sauce. It’s incredibly satisfying, full of flavor, and so easy to make. Whether you’re a committed vegetarian or just looking for a delicious meatless Monday option, this casserole is about to become a new family favorite.
Why You’ll Love This Recipe
- One Pot Wonder: Everything cooks in a single pot, which means incredible flavor and minimal cleanup.
- Deep, Smoky Flavor: Smoked paprika and a dash of balsamic vinegar create a rich, complex sauce that tastes like it simmered all day.
- Surprisingly Hearty: The combination of veggie sausages and butter beans makes this casserole incredibly filling and protein packed.
- Perfect for Meal Prep: This dish tastes even better the next day, making it perfect for lunches or easy dinners throughout the week.
Ingredients for Veggie Sausage Casserole
- 2 tablespoons olive oil
- 8 vegetarian sausages
- 1 large red onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 teaspoon sweet smoked paprika
- 1 teaspoon fennel seeds (optional, but recommended!)
- 3-4 sprigs of fresh thyme, rosemary, or sage
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 (28 oz) can whole peeled tomatoes
- 1 cup vegetable broth
- 1 (15 oz) can butter beans, undrained
- ¼ cup fresh vegetarian pesto
- Crusty bread, for serving (optional)
Instructions for Making Veggie Sausage Casserole
1Brown the Sausages: Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium high heat. Add the vegetarian sausages and cook for 5-7 minutes, turning occasionally, until they are nicely browned on all sides. Remove them to a plate and set aside.
2Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, celery, and carrots to the pot with a big pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
3Build the Flavor Base: Stir in the minced garlic, smoked paprika, and fennel seeds (if using). Cook for just 1-2 minutes until fragrant; be careful not to burn the garlic!
Add the fresh herb sprigs and the tomato paste. Stir constantly for about 2-3 minutes. This step caramelizes the tomato paste, giving the entire dish a much deeper, richer flavor.
4Simmer to Perfection: Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pot; that’s pure flavor!
Add the entire can of tomatoes (crushing them with your hands as you add them for a chunkier texture, or leaving them whole), the vegetable broth, and the entire can of butter beans with their liquid.
Return the browned sausages to the pot. Bring everything to a simmer, then reduce the heat to low, cover, and let it gently bubble for 40-45 minutes. Stir occasionally until the sauce has thickened beautifully.
5Finish and Serve: Remove the pot from the heat. Take out the woody herb sprigs and discard them. Taste the casserole and season with more salt and pepper if needed.
To serve, ladle the casserole into bowls, drizzle each serving with a spoonful of fresh pesto, and enjoy with a big slice of warm, crusty bread to soak up every last drop of the delicious sauce.
Hearty Veggie Sausage Casserole
Ingredients
- 2 tablespoons olive oil
- 8 vegetarian sausages
- 1 large red onion chopped
- 2 celery stalks chopped
- 2 carrots chopped
- 3 garlic cloves minced
- 1 teaspoon sweet smoked paprika
- 1 teaspoon fennel seeds optional
- 3-4 sprigs fresh thyme rosemary, or sage
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 28 oz can whole peeled tomatoes
- 1 cup vegetable broth
- 1 15 oz can butter beans, undrained
- ¼ cup fresh vegetarian pesto
- Salt and black pepper to taste
Instructions
- Heat oil in a large Dutch oven over medium high heat. Brown sausages for 5-7 mins. Remove and set aside.
- Add onion, celery, and carrots to the pot. Cook for 8-10 mins until softened.
- Stir in garlic, paprika, and fennel seeds. Cook 1-2 mins until fragrant.
- Add herb sprigs and tomato paste. Cook for 2-3 mins, stirring.
- Add balsamic vinegar, scraping the bottom of the pot.
- Add tomatoes, broth, and butter beans with their liquid. Return sausages to pot.
- Bring to a simmer, then cover and cook on low for 40-45 mins until thickened.
- Remove herb sprigs. Season with salt and pepper.
- Serve drizzled with pesto.
Notes
- Sausage Choice: Use your favorite brand of vegetarian or vegan sausages. Italian style works particularly well.
- Caramelizing the Tomato Paste: Don't skip cooking the tomato paste for a few minutes! It deepens the flavor of the entire dish.
- Make it Creamier: Stir in a splash of heavy cream or coconut milk at the end for an even richer sauce.
