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A white bowl full of vegan stew on a grey background with a cream cloth, a bowl of parsley and sliced bread.

Vegan Sausage Casserole With Lentils and Farro

Vegan sausage casserole with lentils and farro - this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying.
Course Main Course
Cuisine British, vegan
Keyword casserole
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people
Calories 425kcal
Author Domestic Gothess


  • 2 Tbsp olive oil
  • 1 brown onion peeled and finely chopped
  • 4 cloves garlic peeled and crushed
  • 1 tsp smoked paprika
  • 2 Tbsp tomato puree
  • 350 g (2 large) carrots chopped
  • 1 small butternut squash (about 650g unpeeled weight) peeled, de-seeded and diced
  • 350 g (1 large) potato diced
  • 1 400 g (14oz) tin chopped tomatoes
  • 2 bay leaves
  • 1 litre strong vegetable stock
  • 100 g (3.5 oz) dried farro
  • 400 g (14 oz) tin green lentils drained
  • 8 vegan sausages (I used Linda Mc Cartney)
  • salt and pepper


  • Heat the oil in a large pan, add the onion and cook over a low heat for about 10 minutes, until soft.
  • Add the garlic, smoked paprika, tomato puree and carrots and cook for 5 more minutes, stirring often.
  • Add the butternut squash, potato, tinned tomatoes, bay leaves and stock; bring up to a simmer and cook for about 20 minutes, until the vegetables are almost tender.
  • Add the farro and lentils and cook for another 15 minutes, until the farro and vegetables are cooked through. Add a splash more stock if needed but the stew should not be too watery.
  • Meanwhile, cook the sausages according to the instructions on the packet. Once cooked, slice each one into fat pieces.
  • Season the stew to taste with plenty of salt and pepper, stir through the sliced sausages and serve with crusty buttered bread to soak up the juices.