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Two plates of slow cooker vegetarian sausage casserole one in front of the other with forks on.

Slow Cooker Vegetarian Sausage Casserole

Slow cooker vegetarian sausage casserole. This is a delicious rich tasting and easy to make tomato-based recipe. Just 30 minutes to prep and easily serves a family of four!
Course Dinner
Cuisine British
Prep Time 30 minutes
Cook Time 5 hours
Servings 4
Calories 199kcal
Author Neil


  • 3 vegetarian sausages
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 2 carrots cut into batons
  • 1 sweet potato peeled and cut into large pieces
  • 400 g tin tomatoes
  • 1 tablespoon tomato purée
  • 100 ml vegetable stock
  • 1 teaspoon dried oregano
  • 100 g frozen peas


  • Grill sausages, about 15 minutes, then cut each sausage into quarters.
  • While sausages are grilling prep the vegetables.
  • Heat the olive oil in a frying pan and sauté the onion and garlic until soft, about 4 minutes. Then add to the slow cooker.
  • Add the rest of the prepared vegetables, the sausages and tin of tomatoes to the slow cooker.
  • Stir in the tomato puree, stock and oregano.
  • Cook on low 4 to 5 hours until the vegetables are soft. Stir occasionally whilst cooking.
  • Switch off the power, stir in the frozen peas and leave to sit for 10 – 15 minutes until the peas are cooked through.
  • Serve over some whole wheat fusilli pasta.


Calories: 199kcal | Carbohydrates: 32g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 611mg | Potassium: 700mg | Fiber: 7g | Sugar: 13g | Vitamin A: 13591IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 4mg