ByBecca Heyes
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Total time: 35 minutes minutes
Servings: 2
5 from 2 votes
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I don’t often share cookbook reviews here (very rarely, in fact), but I’m making an exception today and sharing this vegetarian sausage casserole recipe from the new cookbook Hungry Healthy Happy. The reason isthat it was written by one of my favourite bloggy friends, Dannii Martin from the blog of the same name. I’m so excitedfor Dannii… and also excited that I get to delve into the recipes, and share one of them with you today.
Dannii’s book is based around the same ideas as her blog; it’s healthy food that doesn’t make you feel like you’re missing out on anything. She’s all about balance, and making small dietary changes to improve your health.There are heaps of recipes in the book that tickle my fancy – homemade strawberry jam, breakfast burritos, courgette fritters, Mexican rice, spicy lentil tacos, lemon squares… to name but a few. Unlike a lot of ‘health food’ books, the recipes use easy-to-find, everyday ingredients–there’s nothing that sounds totally alien.
This isn’t a vegetarian cookbook, but there are plenty of yummy veggie recipes included (Dannii’s never shied away from a lentil), and many more can be adapted to be vegetarian. For example, in the book this sausage casserole isn’t specifically vegetarian, but it was very easy to swap in my favourite vegetarian sausages. The end result is a rich, tomatoey casserole that’s packed with vegetables and lean protein. Comfort food made healthy!
The sausage casserole is really easy to make. The sausages are cooked in the oven, which means you can focus on making the sauce, helping to speed things along. The tomatoey sauce is built on a base of celery, carrots, onions, mushrooms, onion, garlic… You’re getting towards your five a day without needing to go anywhere near a lettuce.
Then you just add a tin of tomatoes and the cooked sausages, and leave everything to cook down into a thick, rich sauce. It’s seriously tasty, especially served alongside some creamy skin-on mashed potato. Comfort food at its finest.
If you like what you see, make sure you check out the Hungry Healthy Happy book and pick yourself up a copy!(Amazon UK / Amazon US)
Vegetarian sausage casserole
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5 from 2 votes
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Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 2
Calories:
Author: Becca Heyes
Ingredients
- 4 vegetarian sausages (or 6 if they’re on the small side)
- 1/2 tbsp oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 8 medium mushrooms, sliced
- 2 sticks celery, finely diced
- 2 carrots, finely diced
- 400 g tin chopped tomatoes (~ 1 1/2 cups)
- 200 ml vegetable stock (~ 2/3 cup)
- 2 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- Salt
- Black pepper
Instructions
Cook the sausages according to the instructions on the packet – probably something like 20 minutes in an oven set to 190°C (Gas Mark 5 / 375°F).
Meanwhile, heat the oil in a large saucepan, and add the onion, garlic, mushrooms, celery and carrots. Cook over a medium heat for 5 – 10 minutes, until the vegetables are soft.
Add the remaining ingredients to the pan, and mix well. Simmer over a medium-low heat, stirring occasionally, until the sausages are ready. Add the cooked sausages to the sauce, and cook for another few minutes, or until the sauce has reached your desired consistency.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
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Recipe barely adaptedfromHungryHealthy Happyby Dannii Martin, photography by Jacqui Melville. Published by Jacqui Small (£20). Sharedwith permission.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
Got a few vegetarian sausages left over? My vegetarian sausage hotpot is a British classic.
Becca Heyes
Vegetarian Food Blogger
Becca Heyes has been a vegetarian food blogger, recipe developer and cheese eater extraordinaire since 2011. She's been a vegetarian for significantly longer, after having stopped eating meat out of pure stubbornness at the tender age of 9. She spends her life testing recipes, sharing them with fellow veggie-lovers, and trying to think of new ways to say 'cheesy'.
5 from 2 votes (2 ratings without comment)
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I’m making this tonight! Does it freeze well?
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I don’t see why not :)
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So many nutrients in one dish – love it!
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This is perfect for meatless Monday. I’d add some zucchini and parsley too, sounds like it’d be a good mix. Let you know how it turns out. Thanks for sharing.
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Absolutely, you could definitely add more veggies to bulk it out even further! :)
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That looks amazing, and it is vegan too which is perfect for us as my youngest has allergies and we are always looking to expand our regular meals.
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Absolutely, just make sure you choose vegan sausages and you’ll be all set! :)
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Oh gosh this looks too tasty, will definitely be making it soon!
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That looks amazing. So tasty and lower in fat I’d imagine. Thanks for sharing xx
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