If you’re after something hearty that feels like a proper meal but doesn’t drag you away from your plant-based plans, this is the one.
The Hairy Bikers’ Vegetarian Sausage Casserole isn’t just a meat-free substitute — it’s the real deal. Rich tomatoey sauce, chewy homemade veggie sausages, and that bubbling, herby smell that makes everyone ask what’s cooking?
Si and Dave didn’t muck about here. They clearly set out to prove veggie comfort food doesn’t have to be boring, and honestly? They nailed it.
There’s just something about sausage casserole, isn’t there? Bit nostalgic. Bit cozy. It’s the kind of dish that makes the kitchen feel warmer somehow. This version’s ideal for lazy Sundays, meal prep, or one of those days when you want dinner to feel like it took effort (but secretly didn’t).
And the seitan sausages? They sound fancy, but trust me, you don’t need a culinary degree. If you can stir and wrap stuff in foil, you’re fine.
Why You’ll Love It
- Real proper flavour — smoky, savoury, tomatoey
- Sausages that hold their shape (no falling-apart weirdness)
- Gets even better the next day
- Friendly to the planet and the belly
- Easy to tweak — throw in whatever’s lurking in the fridge
Ingredients
2 cups vital wheat gluten — gives it that satisfying bite
½ cup nutritional yeast — adds deep umami (not optional in my kitchen)
1 tsp smoked paprika — for the campfire feel
½ tsp black pepper
½ tsp chili powder (optional, but nice)
1 tsp crushed fennel seeds — sausagey and aromatic
1 tsp garlic powder
1 tsp onion powder
¼ cup soy sauce — deepens everything
1½ cups veg broth — not too hot or it’ll start cooking it early
2 tbsp olive oil
1 tbsp tomato paste — adds sweetness and colour
Quick note: If you’re out of tomato paste, ketchup in a pinch. I’ve done it. It’s fine.
How to Make Hairy Bikers’ Vegetarian Sausage Casserole
Get the dry bits in a bowl
Big one. Chuck in the wheat gluten, nutritional yeast, paprika, black pepper, chili if you’re using it, fennel, garlic and onion powder. Give it a stir. Not too serious.
Now the wet
In another bowl or jug, whisk together the soy sauce, broth, olive oil and tomato paste. It’ll look strange, and that’s okay.
Time to make a dough
Pour the wet into the dry. Stir with a spoon at first, then get your hands in. It’ll start to come together like playdough on protein powder.
Knead for maybe 2 minutes. You want stretch, not punishment. It should feel kind of rubbery. Elastic-ish. Honestly, you’ll know.
Shape your sausages
Rip the dough into 8 bits. Roll each into something sausage-shaped — about 5 inches? Ish. Mine are never even. Doesn’t matter.
Wrap and steam
Wrap each sausage in foil like you’re wrapping leftover toffees. Tight but not too tight — they puff a bit.
Steam over simmering water for 40 minutes. Flip halfway through if you remember. If you don’t? Eh. Still works.
Cool off
Take them out and let them sit for a few. Don’t unwrap straight away — they’re soft and steamy and will squish.
If you’ve got the patience, chill them for a bit. Fridge for an hour makes them feel more sausagey. I once left mine overnight and they were even better.
Finish the whole thing
If you’ve got time, brown the sausages in a pan. Adds flavour. Then bake them in your favourite tomato-based sauce with chopped veg, maybe a tin of beans, whatever you’ve got. Bake until it’s bubbling and smells too good to wait.
Common Mistakes and How to Dodge Them
Why are my sausages too tough?
You kneaded the life out of them. Stop at 2 minutes.
Why are they doughy inside?
Not steamed long enough. 40 minutes is the sweet spot.
Why are they falling apart?
Didn’t let them cool before unwrapping. They’re fragile when hot.
Why’s my dough sticky?
Too much broth. Go slow when you pour.
Why did they cook weirdly?
Crowded steamer. Give them space to do their thing.
Storage and Reheating
Fridge:
Let them cool completely. Pop in a sealed tub. 3–4 days, easy.
Freezer:
Sausages or full casserole — both freeze well. I usually wrap mine in parchment then foil. Good for 2–3 months.
Reheating:
Oven: 175°C (350°F) covered with foil — 20–25 mins
Microwave: 2–3 mins on medium, maybe stir halfway
Air fryer: Haven’t tried it with the whole casserole, but sausages reheat fine at 180°C for 10ish minutes
Frequently Asked Questions
Q: Can I use shop-bought veggie sausages?
A: Yep! Cook them as per the packet, then drop them in the sauce and bake. You’ll still get that casserole magic.
Q: Can I chuck in beans or grains?
A: Absolutely. Lentils, chickpeas, even a bit of cooked rice if it’s sitting in the fridge.
Q: Can I make it creamy?
A: Add a splash of oat cream or a spoon of vegan soft cheese before baking. It’s dreamy.
Q: Is it spicy?
A: Only a little. You can dial it up with extra chili or some fresh jalapeño if you’re in that mood.
Q: How long does it all take?
A: Give yourself about 2 hours. It’s not hands-on the whole time though — loads of chances to scroll or make tea.
Nutrition Facts (Per Serving)
Calories: ~264
Fat: 15g
Carbs: 37g
Protein: 20g
Sodium: 814mg
Sugar: 6g
Joe Wicks Chicken And Chorizo Recipe
Description
Hairy Bikers Vegetarian Sausage Casserole combines homemade vegetarian sausages made from vital wheat gluten and a rich tomato base for a hearty, satisfying meat-free dish.
Ingredients
Instructions
- Mix all dry ingredients in a large bowl.
- Whisk wet ingredients together separately.
- Combine wet and dry, and knead the dough for 2 minutes.
- Shape into sausages and wrap each in foil.
- Steam for 40 minutes, flipping halfway through.
- Let sausages cool before unwrapping. Chill if possible for firmer texture.
- Brown sausages if desired, then bake with tomato sauce and vegetables until bubbling.
Notes
- Over-kneading the dough: Makes the sausages too tough.
- Under-steaming: Leaves sausages doughy and raw in the middle.
- Using too much broth: Results in a wet, hard-to-handle dough.
- Crowding the steamer: Causes uneven cooking.