Date posted: 03/06/2024

Fry’s vegan sausage and bean casserole

  • Serves 10
  • Timing: 45 mins
Votes: 0 Average: 0


Potatoes, peeled and cubed 1kg
Fry’s Traditional Sausages 10
Vegetable oil 1 tbsp
Large onion, peeled and diced 1
Carrots, peeled and diced 2
Garlic cloves, chopped finely 2
Cumin 1 tsp
Everyday Favourite’s paprika 2 tsp
Everyday Favourites ground black pepper ½ tsp
Tomato purée 2 tbsp
Brown sugar 2 tbsp
Everyday Favourites chopped tomatoes 800g tin
Cannellini beans, drained 800g tin
Vegetable spread 50g


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  1. Pre-heat the oven to 220°c/190°c Fan/Gas Mark 6* *Appliances vary, these instructions are guides only.
  2. Boil the potatoes for 10-15 minutes until tender, drain and allow to steam dry.
  3. Lay the sausages out on a baking tray and bake for 10 minutes, until slightly browned.
  4. Meanwhile, heat 1 tbsp oil in a large pan and sauté the onion, carrot and garlic for 5 minutes until softened.
  5. Add the cumin, paprika, black pepper, tomato purée, brown sugar, tomatoes and cannellini beans.
  6. Simmer the bean mix for 10 minutes on a low heat, stirring occasionally.
  7. Add the sausages to the bean mix and simmer for a further 10 minutes.
  8. Mash the potatoes with the vegetable spread.
  9. Serve the sausage and beans with mashed potatoes.
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