Hairy Bikers Vegetarian Sausage Casserole

If you’re after something hearty that feels a little indulgent but still keeps you tucked into a plant-based lifestyle, you’re in the right place.
The Hairy Bikers’ Vegetarian Sausage Casserole hits that sweet spot — rich tomato sauce, proper homemade veggie sausages, and that bubbling, cozy magic that just smells like dinner should.

Si King and Dave Myers aren’t messing about with this one. They wanted to prove you don’t need meat to have bold, proper flavor. Mission very much accomplished.

There’s just something about a sausage casserole, isn’t there? Feels like home. This one’s perfect for a lazy Sunday dinner, feeding a gang, or just making sure you’ve got leftovers that’ll actually make you excited to open the fridge.
Homemade seitan sausages make it feel like you went the extra mile, but honestly? It’s not tricky. Just a few bowls, a bit of steam, and you’re halfway there.

Why You’ll Love It

• Big, bold flavor — nothing missing here
• Homemade sausages that actually hold their shape
• Leftovers? Even better the next day
• Good-for-the-planet points
• Easy to chuck in extras depending on what you’ve got knocking about

Ingredients

• 2 cups vital wheat gluten — gives that lovely chewy texture
• ½ cup nutritional yeast — deep savory background
• 1 tsp smoked paprika — smoky edge
• ½ tsp black pepper
• ½ tsp chili powder (if you fancy a little heat)
• 1 tsp crushed fennel seeds — classic sausage vibe
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ cup soy sauce — loads of umami
• 1½ cups vegetable broth — brings it all together
• 2 tbsp olive oil
• 1 tbsp tomato paste — sweetens and deepens everything

How to Make Hairy Bikers’ Vegetarian Sausage Casserole

Get the dry bits sorted:
Big bowl. Chuck in your vital wheat gluten, nutritional yeast, smoked paprika, black pepper, maybe the chili powder if you’re feeling spicy, fennel seeds, garlic powder, and onion powder. Quick mix.

Sort the wet:
Another bowl. Whisk together the soy sauce, broth, olive oil, and tomato paste until smoothish.

Make the dough:
Pour the wet into the dry. Mix it around until it clumps up into a shaggy, stretchy dough.
Get your hands in there. Knead it about 2 minutes — not too rough, you just want it holding together and feeling a bit elastic.

Shape your sausages:
Split into 8 chunks. Roll them out into sausage shapes — maybe about 5 inches, maybe not exactly. Doesn’t matter.

Wrap and steam:
Wrap each one up tight in foil like little shiny crackers. Steam over gently bubbling water for 40 minutes, flipping once halfway through.

Cool and unwrap:
Let them cool a bit before unwrapping. They’ll be soft straight out of the steamer. If you’ve got time, chuck them in the fridge for a few hours — firms them up beautifully.

Finish it off:
Brown the sausages if you fancy (I always do — worth it), then bake them in a nice tomatoey sauce with whatever veg you like until it’s bubbling and smells outrageous.

Common Mistakes and How to Dodge Them

• Tough sausages?
  Over-kneaded the dough. Two minutes is plenty.
• Doughy middles?
  Didn’t steam long enough. Stick to the full 40 minutes.
• Falling apart?
  Didn’t cool properly after steaming. Chill them.
• Sticky dough?
  Too much broth — careful with your pour.
• Weird cooking?
  Crowded steamer. Give them some breathing space.

Storage and Reheating

Fridge:
Cool completely. Chuck into a container, seal it tight. Good for 3–4 days easy.

Freezer:
Casserole portions freeze like a dream. Up to 2–3 months.

Reheating:

• Oven: 350°F (175°C). Cover with foil. About 20–25 mins.
• Microwave: Medium heat, 2–3 minutes, stir halfway if you remember.

Frequently Asked Questions

Q: Can I just use store-bought sausages?
A: Yep. Grab your favorite veggie brand. Cook ’em like the packet says, then carry on.

Q: Can I chuck grains or beans in?
A: Absolutely. Pre-cooked quinoa, lentils, barley — whatever you’ve got hanging about.

Q: How do I make it creamier?
A: Stir in a splash of plant-based cream or a good dollop of vegan cream cheese right before baking.

Q: Is it spicy?
A: Not really — mild as is. Fancy more heat? Chuck in more chili powder or jalapeños.

Q: How long start to finish?
A: About 2 hours. 30 minutes getting it all together, about 90 minutes cooking and steaming. Enough time to sip a cup of tea and chill.

Nutrition Facts (Per Serving)

• Calories: 264 kcal
• Fat: 15g
• Carbs: 37g
• Protein: 20g
• Sodium: 814mg
• Sugar: 6g

More Hairy Bikers Recipe:

• Hairy Bikers Beetroot Chutney
• Hairy Bikers Jerk Chicken With Allspice Berries
• Hairy Bikers Turkey Burgers