Vegan bean and sausage casserole

Vegan bean and sausage casserole

£1.75 per serving!

Better Food believes in a fairer food community for all. Food sourced locally with the highest organic standards in mind, so that the suppliers get a fair deal and the planet is treated kinder, too. We also understand that organic, locally-sourced food can appear out-of-range to the average customer. But organic is achievable on a budget. By planning meals in advance and batch-cooking, you can make the most of the ingredients, and save on food waste too.

This vegan sausage casserole is under £7 and will provide 4 portions – half a week for you alone, or a delicious midweek meal for the family. Find more recipe inspiration, plus sustainability tips and more over on our Instagram @betterfoodco.

Vegan bean and sausage casserole

Serves 4


1 tbsp olive oil

1 large onion, sliced

¼ squash, diced into 1cm cubes

3 carrots, chopped widthways

1 tsp chopped rosemary

2 cloves of garlic, minced

1 400g tin of chopped tomatoes

80ml of water

400g tin of butter beans

Pack of vegan sausages, chopped into 1cm chunks

½ tsp salt

¼ black pepper


Heat the olive oil into a deep saucepan on a medium flame. Add the onions and cook for 8 mins, or until golden.

Next, pour in the squash, carrots, rosemary and garlic and cook for a further 10 mins.

Pour in the tinned tomatoes, water,s beans and sausages. Season with the salt and pepper. Place a lid over the pan and turn the heat to a simmer. Cook for 25-30 mins, or until the squash and the vegan sausages are tender.

Remove the casserole from the heat and serve up alongside chunky bread or creamy vegan mashed potato.

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