Crafts and Life

Ingredients

• 2 tbsp oil
• 8 vegan sausages
• 1 onion, chopped
• 2 sticks celery, chopped
• 2 garlic cloves, chopped
• 2 red, yellow or orange peppers, chopped
• 1 tbsp chipotle paste or harissa paste
• 1 tbsp tomato purée
• 400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes)
• 300ml/10½fl oz vegetable stock
• 1 tsp dried oregano
• 400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto and baked beans
• handful fresh parsley, chopped, to serve
• salt and freshly ground black pepper
• rice and salad, to serve

Method

1. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate.
2. Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened.
3. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened.
4. Add the mixed beans and stir well, then cook for a further 5 minutes.
5. Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad.

serves 4 – taken from bbc.co.uk

nb – we used a single tin of mixed beans in water, some chilli bean paste and a couple of left over mushrooms! This is a “use it up” recipe