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Bean and veggie sausage stew

A quick and filling main meal that's perfect for the non-vegans in the house too
Prep Time 5 mins
Cook Time 21 mins
Total Time 26 mins
Course Main Course
Servings 4 portions


  • 8 vegan sausages
  • 1 white or red onion sliced
  • 4 medium carrots peeled and sliced
  • 1 medium red pepper optional
  • 2 sliced portobello mushrooms OR
  • 1 medium courgette chopped
  • 1 clove garlic finely chopped
  • 400 gram tin chopped tomatoes
  • 1 tbsp tomato purée
  • 2 teaspoons oregano
  • Pinch paprika
  • Pinch chilli flakes optional
  • 400 g tin cannellini beans rinsed
  • Salt and pepper to taste


  • Add 2 tablespoons of water to a large pan. Add the sliced onions, chopped carrots and red pepper (if using). Sauté on a medium heat for 5 minutes, adding more water as needed so the veggies don't stick to the base of the pan.
  • Once the sausages are lightly browned on all sides, remove them from the pan and set aside on a small plate.
  • Add the carrots to the pan along with a drizzle of water and sauté with the onion for a couple more minutes.
  • Tip in the chopped tomatoes, tomato purée, oregano, paprika and chilli if using and enough water to create a good sauce. Gently bring to the boil then reduce the heat and simmer with the lid on for 10 minutes until the carrots are soft.
  • By now, the veggie sausages should be cooked and lightly browned. Turn off the heat and leave to cool for a few minutes, then chop them into bite-sized pieces.
  • Add the beans to the mix and cook for a couple of minutes before tipping in the sausage chunks.
  • Warm thorough for 2 more minutes until everything is piping hot. Serve with veggies of choice.
Keyword easy recipe, family friendly, fibre, OMS friendly, plant-based diet