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Vegan Sausage Casserole with Parsnip Mash

Vegan Sausage Casserole with Parsnip Mash


A heartwarming meatless marvel for those cosy January nights.

  • Feeds 2 Feeds 2
  • Ready in 28 minutes

Each serving contains

  • Energy
    2625kj 625kcal
  • Fat
    Med 24%
  • Saturates
    Low 28%
  • Sugar
    Low 28%
  • Salt
    High 30%

% of adult’s reference intake | Carbohydrates per serving : 102g

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  • 1 tsp coop sunflower oil
  • 300g pack Co-op GRO sizzlin’ sausages
  • 1 red onion, peeled and thinly sliced
  • 150g Co-op baby button mushrooms, halved if bigger than bite sized
  • 2 large Co-op parsnips, about 425g, peeled and sliced 1.5cm thick
  • 1 large/baking potato, about 250g, peeled and sliced 1cm thick
  • 2 Co-op salad tomato, medium sized, diced
  • 1 tsp fresh thyme leaves
  • 1 level tbsp Co-op gravy granules
  • 6 tbsp unsweetened plant milk, we used soy
  • 1 tbsp dairy-free spread
  • ½ Co-op sweetheart cabbage, steamed, to serve, optional


  1. Heat the oil over a medium heat in a large frying pan. Add the sausages, onion and mushrooms, and cook, stirring occasionally for 12 minutes until sausages are golden.

  2. Meanwhile, place parsnips and potatoes in a large saucepan and cover with boiling water. Bring to the boil, then reduce the heat to medium and cook for 10 minutes or until they are tender when pierced with a knife. Turn off the heat, drain and return to the pan. Cover with a lid to keep hot.

  3. Add 225ml boiling water to sausage pan, along with the tomatoes and thyme. Sprinkle over the gravy granules and stir well. Simmer for 4-5 minutes, stirring occasionally until the gravy has thickened.

  4. While the casserole simmers, add the plant milk and spread to the drained parsnips and potatoes. Mash well, seasoning with black pepper. Add a little more plant milk if too dry.

  5. Spoon the mash onto two plates, topping with the casserole and serve.