Smokey Butter Bean and vegan Sausage Casserole

There’s nothing quite like a hearty, smoky casserole to make healthy eating feel genuinely comforting — and this Smokey Butterbean and Sausage Casserole delivers on every level. Packed with rich tomato flavour, warming spices, tender vegetables, and protein-rich butter beans, this dish is the definition of satisfying plant-based comfort food. The smoky chorizo-style sausages bring bold, savoury depth to every bite, creating a rustic one-pan meal that feels indulgent while still being nourishing and wholesome.

Perfect for busy weeknights, this recipe is simple to throw together and incredibly versatile. Whether you make the homemade oil-free sausages or use your favourite plant-based alternative, the result is a filling, flavour-packed casserole that’s high in protein, fibre, and comforting goodness. Serve it as is for a lighter meal, or pair it with creamy mashed potatoes for the ultimate comfort-food extravaganza!

---

let’s get cooking!

Servings: 1

Macros (per serving)

418 kcal, protein 33g, carbs 46g, fat 8g

Ingredients:

• 2 x vegan chorizo sausages (see recipe below)

• 60g frozen chopped onions (or ½ onion chopped)

• 60g frozen chopped peppers (or ½ green pepper, chopped)

• 80g frozen mushrooms (or 4 medium mushrooms, chopped)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ¼-½ tsp chilli powder (or to taste)

• Salt and pepper to taste

• 150g passata

• ⅔ tsp maple syrup (optional)

• ½ can butter beans (120g drained and rinsed)

• 100g frozen spinach

• Fresh parsley for garnish

METHOD:

1. Cook your sausages.

2. Steam-fry the onion, peppers and mushrooms for 5 minutes.

3. Add in the garlic, smoked paprika, chilli, salt and pepper and cook for 2 minutes.

4. Add the passata, maple syrup, butterbeans and spinach, bring to a boil and then simmer, covered, for 10 minutes, or until the sauce reaches your desired consistency.

5. Chop the sausages into quarters, add them to the casserole and mix.

6. Serve garnished with fresh parsley and enjoy.

---

Chorizo sausages

Macros (per batch of 8)

497 kcal, protein 87g, carbs 50g, fat 15g

Macros (per sausage)

65 kcal, protein 7g, carbs 3g, fat 3g

Ingredients:

• 400g firm tofu

• 1½ tbsp red wine vinegar

• 1 tbsp tamari or soy sauce

• 1 tsp maple syrup (optional)

• ½ tbsp brown rice miso paste

• ½ tsp dried rosemary powder

• ½ tsp smoked paprika

• ½ tsp sweet paprika

• 1 tsp dried oregano

• 1 tsp garlic powder

• ¼ onion powder

• 1 tsp ground cumin

• ½ tsp chilli powder

• ¼ tsp black pepper

METHOD:

1. Press the tofu for 1 hour.

2. Add all the ingredients to a food processor and blend until smooth (a few small chunks left will add some texture). You will need to periodically scrape the sides down.

3. Prepare eight small pieces of baking paper and tin foil. Each piece needs to be big enough to wrap around a sausage. Roughly divide the mixture into eight pieces and roll into sausage shapes.

4. Wrap the parchment paper around the sausage and then place it inside some tin foil and wrap again. Twist or fold the ends.

5. Place in a steamer tray and cook for 45 minutes.

6. Remove the foil and parchment paper and allow to cool completely. They will be fragile until fully cooled, so handle them carefully.

7. When you’re ready to cook them, preheat the oven to 200°C / 400°F, then bake the sausages for 15 minutes, turning halfway.

8. Enjoy in your favourite meal.

This recipe is from our newest cookbook

‘Plant-Based Weight Loss Bible’, which includes 45 high-protein, delicious recipes!

---

We also offer a 1:1 online coaching service, and we would LOVE to work with you! If you’re serious about taking control of your health and fitness, please get in touch and book a free call now.