Bethany's Vegan Kitchen

This combines pieces of vegan sausage and vegetables, in a rich tomato sauce. This would be perfect served with mashed, boiled or baked potato. I prefer making casserole like this as it’s less faff than initially frying ingredients, then moving them to a casserole dish, and it doesn’t take hours to cook. You can alternatively make this in a casserole dish in the oven if you prefer. I chose to make the sausages, so I’ll include the link so you can make them too. Alternatively you can use shop bought vegan sausages

Yield; Four servings (approx 310kcal per serving) Cook time; 35 minutes

You’ll need;

1. One teaspoon of oil
2. One brown onion, sliced
3. Two medium carrots, peeled and sliced
4. Two cloves of garlic, minced
5. Four to six meat free sausages (click HERE to make my meat free seitan sausages)
6. One tablespoon of tomato puree
7. One 400g/14oz tin of chopped tomatoes, blended with a blender until smooth
8. 200ml hot vegetable stock
9. Half a teaspoon of both dried sage and dried thyme
10. Salt and black pepper to taste
11. One 400g/14oz tin of cannellini beans, drained and rinsed

Method;

• Heat the oil in a large frying pan over a medium heat, then add the onion, garlic and carrot, allow to cook for ten minutes, stirring occasionally
• Next add the sliced sausage and tomato puree, allow to cook for two or three minutes
• Then add the tomatoes, stock and herbs. Cover with a lid, then season with salt and pepper, and allow to gently simmer for 20 minutes, stirring occasionally
• Finally add the beans, give them a good stir to combine and then give them five minutes or so to heat through. Then you can serve them along with your favourite carbohydrates, or simply with some slices of crusty bread