Vegetarian > Casseroles

Linda McCartney's Vegetarian Sausage and Bean Casserole Recipe

Ingredients with Measurements:
- 6 Linda McCartney's Vegetarian Sausages
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can (14 oz) chopped tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups vegetable broth
- Fresh parsley, chopped (optional)

Special equipment needed:
- Large oven-safe casserole dish with lid

Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe casserole dish, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes, until fragrant.
4. Add the carrots, celery, and red bell pepper and sauté for another 5-7 minutes, until the vegetables are tender.
5. Add the chopped tomatoes, cannellini beans, kidney beans, tomato paste, smoked paprika, thyme, oregano, salt, and pepper. Stir to combine.
6. Pour in the vegetable broth and stir again.
7. Add the Linda McCartney's Vegetarian Sausages to the casserole dish, nestling them into the bean mixture.
8. Cover the casserole dish with a lid and bake in the preheated oven for 30-40 minutes, until the sausages are heated through and the bean mixture is bubbling.
9. Remove the lid and bake for an additional 10-15 minutes, until the top is golden brown and crispy.
10. Garnish with fresh parsley, if desired, and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 45-55 minutes
5. Temperature:
375°F (190°C)
Serving size:
4-6 servings

Nutritional information:
Calories: 320
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 1,100mg
Total Carbohydrates: 45g
Dietary Fiber: 13g
Sugars: 9g
Protein: 18g

Substitutions for ingredients:
- You can use any brand of vegetarian sausages instead of Linda McCartney's.
- You can use any type of beans you like, such as black beans or chickpeas.
- You can use fresh herbs instead of dried, but double the amount.

Variations:
- Add diced potatoes or sweet potatoes for extra heartiness.
- Use different vegetables, such as zucchini or eggplant.
- Add a splash of red wine for extra flavor.

Tips and tricks:
- You can make this casserole ahead of time and reheat it in the oven before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 375°F (190°C) for 10-15 minutes, until heated through.

Presentation ideas:
Serve in individual bowls or on plates, garnished with fresh parsley.

Garnishes:
Fresh parsley

Pairings:
- Serve with crusty bread or garlic bread.
- Pair with a green salad or roasted vegetables.

Suggested side dishes:
Crusty bread, garlic bread, green salad, roasted vegetables

Troubleshooting advice:
- If the casserole is too dry, add more vegetable broth.
- If the casserole is too watery, remove the lid and bake for an additional 10-15 minutes.

Food safety advice:
- Make sure the sausages are heated through before serving.
- Store leftovers in the refrigerator for up to 3 days.

Food history:
Linda McCartney was a musician, photographer, and animal rights activist who also created a line of vegetarian foods. Her vegetarian sausages are a popular meatless alternative.

Flavor profiles:
Smoky, savory, hearty

Serving suggestions:
Serve hot as a main dish.

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Taste: Savory, Herby, Earthy, Hearty, Comforting