Veggie sausage, squash and kale casserole

The winter is drawing to a close (I hope) but there’s still to run through a few of those hearty dishes that only work when it’s freezing outside and there’s nothing better than being indoors with a steaming plate of stew.

The key to this dish is finding the right vegetarian sausages – a quest which I’m still very much on. Vegetarian sausages are about as hit and miss as their meat equivalents, so don’t stop try if you aren’t happy with the first ones you find in the shops. In a future post, I might taste test a selection of the more readily available choices out there.

Another element of this casserole, albeit optional, is Henderson’s Relish. It’s an amazing condiment that enhances savoury flavours and brings another level of depth to dishes like this; try it if you can.

This sauce, made in my Sheffield homeland, is kind of like Worcestershire sauce, only without the anchovies. In fact, the condiment is vegan – which might not be a big selling point for mates back in Yorkshire, but is pretty handy for me.

With any luck the cold evenings will soon be behind us, so try this one while you can – otherwise you might find yourself with a long wait before casserole weather is back with us.

Veggie sausage casserole, for four


  • 1 tbsp rapeseed oil
  • 8 vegetarian sausages
  • 1 onion, thinly sliced
  • 3 garlic cloves
  • 1 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp Henderson’s Relish (optional)
  • 1 small butternut squash, cut into 2cm pieces
  • 3 medium carrots, sliced
  • 1 tsp smoked paprika
  • 400g tin of chopped tomatoes
  • 400ml vegetable stock
  • 2 tsp thyme
  • 390g tin of green lentils
  • 200g kale
  • 2 tbsp parsley, roughly chopped



  1. Turn the oven on and set to gas mark 6 or 200C. Heat the oil in a large casserole pot and fry the sausages gently until browned all over. Transfer to a plate and set aside.
  2. Add the onions and cook for 5 minutes, until softened. Pop the garlic into the pan and cook for another minute, before adding the tomato puree and cooking for a minute more.
  3. Add the butternut squash and carrot, sprinkle over the smoked paprika and stir together for a few seconds.
  4. Mix in the chopped tomatoes, vegetable stock and thyme, then season to taste. Bring to a simmer.
  5. Carefully add the sausages back to the pot with the lentils and mix well. Cover the pot with a lid and leave to the butternut squash is also cooked, which should be about 40 minutes.
  6. Stir in the balsamic vinegar and Henderson’s Relish, if using. Add the kale and cook for another 10 minutes with the lid off to allow the sauce to thicken. Stir through the fresh parsley and check the seasoning.




Source: MyFitnessPal; daily values are based on a 2,000 calorie diet


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s