This vegan sausage casserole with cider and apples is an unashamed celebration of autumn! Let me present it to you, hot from the oven and bathed in autumnal light.
Cooking With Apples
Our tiny town garden, deep in the heart of rural Somerset, contains two beautifully crooked old apple trees, which were here when we arrived, and two young whippersnappers which are beginning to make their presence felt.
With this abundance of fruit it is not surprising that apples feature very highly on our autumnal seasonal menu. They pop up in sweet pies and crumbles, in bakes and cakes and in deliciously savoury dishes like this one!
How To Make Vegan Sausage Casserole
Vegan sausages are now readily available and we have probably taste tested most of the offerings on the market! We definitely have our favourites and there are some we wouldn’t buy again. Texture is super important to us, no one here wants a soft sausage so they must have some chew, and they absolutely must have some flavour!
For this recipe I used Richmond’s vegan sausages because they have an excellent taste and texture, They can also take being fried and then baked without falling apart.
Carrots, red onions, mushrooms and garlic are gently fried together for 10 minutes until browned and beginning to soften. Flour is added and gently cooked before a richly flavoured stock and a generous sploosh of cider are poured in.
Everything bubbles away for a couple of minutes until the sauce is thickened, the fried sausages and final flavourings are added and the whole lot is popped into the oven to sizzle away.
While the casserole is cooking and the flavours are melding it is time to cook up the apples. If you want to you can do this before the casserole goes in and the apples can cook away with everything else but I like my apples to retain their shape and a bit of crunch so I add them at the end instead.
Sausage Casserole Serving Suggestions
I served my sizzling vegan sausage casserole up with buttery mashed potatoes and a spoonful of grain mustard but you could also offer:
- Home baked oven chips – big chunky slices of potatoes, coated in a little oil, sprinkled with salt and pepper and baked in the oven at the same time as your casserole!
- It might sound a bit weird but vegan sausage casserole goes REALLY well with pasta!
- Spoon it on top of a baked potato or serve it up in bowls with big chunks of wholemeal bread and you’ll feel like you’ve conquered the darkest of days.
Want More Apple Recipes?
You could try:
- Apple Pizza with Hazelnuts and Sultanas
- Vegan Apple Tart with Somerset Cider
- Celeriac Soup with Apple
- Toffee Apple Popcorn
- Hot Spiced Apple Juice
Vegan Sausage Casserole with Cider and Apples
- 8 vegan sausages
- 1.5 tbsp olive oil
- 200 g carrots sliced
- 1 medium red onion peeled and sliced
- 100 g mushrooms quartered
- 1 clove garlic peeled and chopped
- 2 tbsp plain flour
- 250 ml vegetable stock
- 250 ml vegan apple cider
- 1 tsp Marmite optional
- 1 tsp grain mustard
- 1 tbsp chopped fresh sage leaves
- 2 small eating apples
- salt and pepper to taste
- Preheat oven to 200C/390F
- Cook sausages according to packet instructions, chop into chunks.
- Fry sliced carrots, onion and mushrooms together in 1 tbsp oil for 10 minutes until browned and softened.
- Add chopped garlic and fry for a further minute.
- Add flour and cook gently for a further minute.
- Add stock, stirring as you go to incorporate all flour and leave no lumps.
- Add cider, Marmite, fresh sage and mustard. Bring to a boil and simmer for 2 minutes until sauce thickens.
- Taste and add seasoning as required.
- Stir in sausage pieces, transfer to an oven proof casserole dish and bake in the preheated oven for 30 minutes.
- While the casserole is baking, slice and core the apples and fry gently in the remaining half tablespoon of oil until browned on both sides.
- Add the apple slices to the casserole for the last 10 minutes of baking, stirring them through gently to avoid breaking them up.