Vegan Chorizo & Butterbean Casserole {vegan, gluten free}

This Vegan Chorizo & Butterbean Casserole is my new favourite autumnal dish. It’s hearty, warming and so full of flavour. I love serving it simply with crusty bread and butter. It’s also super quick and easy to make!

This Chorizo and Butterbean Casserole definitely has serious Tapas vibes. It’s smokey, rich and just so delicious. I wanted to create a dish that’s not your typical casserole/stew, but has some exotic flavours and spices for something a little different during these chilly autumn months. When my Mum and I tasted it we were literally so excited, it’s just sooo tasty.

To ensure this dish is seriously tasty, you need to make sure you have a decent vegan chorizo. I’ve been using the Sainsbury’s Chorizo Shroomdogs and they’re honestly the best I’ve found (not an AD). Make sure you fry them off first before putting them into the casserole so that they’re nice, crispy and flavourful (don’t worry, this is all in the instructions further down!)

You can definitely experiment with the veggies you decide to put in this dish. I like to use carrots and celery, but feel free to use up what you have in your fridge! I think bell peppers and kale would work perfectly too. I also like to stir in a few handfuls of spinach at the end of cooking so that it wilts down, it adds another texture and flavour.

I suggest going super simple with serving on this recipe. A hunk of crusty bread and butter is my favourite way! I’ve also served it with a jacket potato and a little nutritional yeast, which was also delish.

I like to make enough of this dish to have leftovers the next day, or even for the next few days! It’s a great one for meal prep as it’s really hearty – high in fibre, plant based protein and veggies, sure to keep you satisfied and energised throughout the week.

If you make this recipe then please make sure to tag me over on Instagram – @georginaburgess_ – or comment below. I always love seeing your recreations!

Vegan Chorizo & Butterbean Casserole {vegan, gluten free}


Serves 3-4.

  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • 1-2 carrots, peeled + diced
  • 1-2 sticks celery, diced
  • 1 bay leaf
  • 2 tins beans, drained and rinsed (I love butter beans + cannelini)
  • 3 tsp sugar/sweetener of choice
  • 2 tsp garlic powder/granules (optional)
  • 1 tin chopped tomatoes
  • 400ml vegetable stock
  • 2 tbsp tomato purée
  • Few splashes of red wine
  • 3 tsp smoked paprika
  • 2 tsp chilli powder
  • 1 tsp cayenne pepper
  • Salt, to taste
  • Few handfuls of baby spinach


  1. Sauté your onion for a couple mins, then add the celery, carrot + garlic and cook for a couple more minutes.
  2. Add in the bay leaf, the beans and stir.
  3. In another frying pan, fry off the chorizo until it’s really crispy.
  4. Stir the fried chorizo, the tinned tomatoes, tomato purée, red wine, sugar, salt and spices. Bring to a boil and then reduce to a simmer for around 10-15 mins.
  5. Taste and add any more seasonings to your preference.
  6. Stir in the spinach until it’s wilted and enjoy! Serve with warm, crusty, buttered bread. ?? It’s even better the next day!

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