Vegan Sausage Casserole

Vegan Sausage Casserole

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  • Posted: September 14, 2018 01:00

    bob-the-cook

    Bangers & Borlotti Bean Stew A comforting vegan sausage stew with baby carrots and borlotti beans in a rich, tomato-ey gravy. This Recipe Is Published **Here >>>>>** [**https://www.thevegspace.co.uk/recipe-bangers-borlotti-bean-stew/**](https://www.thevegspace.co.uk/recipe-bangers-borlotti-bean-stew/) Servings: 3 people **Ingredients** * 2 tbsp olive or rapeseed oil * 6 vegan sausages * 1 red onion * 8 baby carrots (eg. chantenay) * 1 tsp smoked paprika * 1 tsp garlic purée / ready-chopped garlic * 400 g tin borlotti beans (drained and rinsed) * 250 g passata * 2 tbsp gravy granules (check they are vegan) * handful baby spinach **Instructions** 1. Heat the oil in a large, lidded casserole dish of frying pan, and fry the sausages on a medium heat until golden brown all over.  Peel and slice the red onion and add to the pan, then trim the baby carrots and slice them length ways into halves or quarters depending on their size.  Add to the pan and cook for 3-4 minutes. 2. When the onion has softened, add the garlic and smoked paprika to the pan and stir well.  Drain and rinse the borlotti beans and add to the pan, followed by the passata, 250ml water and the gravy granules.  Bring to the boil then reduce to a medium heat and cook for 7-8 minutes until the sauce has thickened and the carrots are just cooked through.  Taste and add a little salt or black pepper if required. 3. Roughly chop the spinach and stir through the sauce just a minute before the end of cooking time, and serve immediately with a baked potato, rice or mash. **Nutritional Information** [**https://fthmb.tqn.com/j5J2oKY3murXWFW8Gf2L_SGHz7k=/1000x0/Nutrition-Label-Embed--624233944-5ae0d1a618ba010037dd1d59.png**](https://fthmb.tqn.com/j5J2oKY3murXWFW8Gf2L_SGHz7k=/1000x0/Nutrition-Label-Embed--624233944-5ae0d1a618ba010037dd1d59.png)