Bean and veggie sausage stew
A quick and filling main meal that's perfect for the non-vegans in the house too
Ingredients
- 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
Instructions
- 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.