Meat lovers coming over for dinner or forgot what is was like to eat meat? Try this plant based meal with vegan sausages and crispy kale chips. This veggie sausage casserole with kale chips is full of protein and vegetables, and just as delicious!
What do you need?
For 3-4 people
- Pack of vegan sausages (5-6)
- Can of cannellini beans
- Can of diced tomatoes
- 10 cherry tomatoes
- 1 bell pepper
- 1 cube of veggie broth
- 2 tbsp Italian herbs
- 1 ts thyme
- 1 ts smoked paprika
- 1 bunch of kale
- salt, pepper, olive oil
How do you make the veggie sausage casserole?
- Preheat the oven at 150 degrees
- Grill the sausages in a frying pan with some coconut oil
- Wash the kale and pick the leaves from the stem
- Put the kale on a baking tray and season with olive oil, salt & pepper
- Roast the kale into chips by putting them in the oven for 15 minutes
- When the sausages at brown and crispy, put them aside
- In the same pan, put the diced tomatoes, broth and herbs
- Add some water to make the sauce a bit more saucy
- Cut the bell pepper into smaller pieces and the cherry tomatoes in half
- Add veggies together with the cannellini beans into the pan
- Let everything simmer so that the flavours can expand
- Cut the sausages into slices and add them back into the casserole
- Serve the casserole with the kale chips
This delicious dinner is really funny to me. Why you ask? Because I have never liked sausages before. I dreaded the nights when my mum would make them because my dad and brother liked sausages so much. I thought they were too fatty and I didn’t like the taste. Even when I did BBQs with friends when I was older, hated them. Just give me burgers haha. Maybe it was the pork or something, because I never really liked pork meat to start of with. But now that I eat mostly vegan, I thought to myself: who would vegan sausages taste like? It was still weird to cook these sausages up as even the form gave me the shivers. Though when cooked and nicely grilled, I must say that I was super pleasantly surprised with the taste. Yay! I do like sausages after all lol :).
As these sausages are made from soy (I am sure that there are also soy free vegan sausages available if you don’t want or can’t eat soy) and I used cannelloni beans, this meal is full of protein which leaves you nice and full for hours. And talking about leaves, I thought it would be a good idea to add in some kale. I am not a huge leafy green person, though I realise how good this is for you. So I muffle away spinach in smoothies every now and then. And then…. I discovered kale chips! I love this so much and it is really easy to make. So instead of rice or quinoa (and feel free to cook that as a side as well), I decided to make some kale chips.
For the veggie sausage casserole with kale chips, you are preheating your oven at 150 degrees. Then grab a frying pan and grill your sausages in some coconut oil until they are baked nicely brown and crispy. When they are done, you can remove them from the pan and let them cool down. In the meantime you will prep your kale. Wash the leaves well and undo them from their stem. Put all the leaves on a baking tray and season them with some olive oil, salt and pepper. Hustle everything well and then roast them for about 15 minutes or until nice and crispy.
Use the same pan and put in the diced tomatoes. Also add in the herbs and the broth. You can add some water to make more sauce. Let it simmer while you are cutting your veggies. Wash your bell pepper and cherry tomatoes. Cut the bell pepper into little pieces and the tomatoes in half. Add them, together with the washed and drained cannellini beans into the casserole. Now let all the flavours expand by simmering the casserol for about 20 minutes. Cut the sausages into slices and add them back into the casserole as well. When the casserole is finished, serve it in a bowl with the kale chips.