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Mediterranean-style casserole recipe

Mediterranean-style casserole recipe

24 ratings

Warming and hearty, this low-effort vegan casserole has a Mediterranean vibe thanks to its mix of courgettes, peppers, red onion and fragrant oregano. If you like, scatter over some chopped parsley just before serving. See method

  • Serves 2
  • 20 mins
  • 421 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 400g pack Mediterranean-style vegetables
  • 1 tbsp olive oil, plus 1 tsp for frying
  • 4 Plant Chef Cumberland-style bangers
  • 200g pack fine beans, trimmed
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • 1 vegetable stock cube
  • 2 tbsp vegetable gravy granules

Finishing touches (optional)

  • chopped fresh parsley

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    6g 30%
  • Sugars

    16g 18%
  • Salt

    3.9g 65%

of the reference intake
Carbohydrate 40.2g Protein 15.8g Fibre 12.7g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Roast the Mediterranean-style vegetables with 1 tbsp oil for 15 mins. Meanwhile, heat 1 tsp oil in a nonstick frying pan over a high heat. Fry the bangers for 5 mins, turning regularly.
  2. Add the beans, purée and oregano to the pan. Crumble in the stock cube with 2 tbsp water, mix until well combined and cook for 2 mins. Meanwhile mix the gravy granules with 400ml boiling water.
  3. Add the roasted vegetables to the pan, along with the gravy. Simmer for 5-7 mins or until the sauce is your desired thickness. Scatter with chopped parsley, season with black pepper and serve with toasted ciabatta or other bread, if you like.

Chef's tip: For a touch of freshness to give it a subtle lift, try a scattering of parsley.

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