Vegan Sausage and Cannellini Bean Stew
Ingredients
- 1 red onion
- 4 garlic cloves
- 1 red pepper
- 6 sundried tomatoes in oil
- 1 tsp dried thyme
- 1 tbsp smoked paprika
- 1 tbsp tomato puree
- 2 tins (800ml) chopped tomatoes
- 350ml vegetable stock
- 1 tsp balsamic vinegar
- 2 bay leaves
- 1 tin (400g) cannellini beans
- 8 vegan sausages
Preparation
In a heavy bottom pan on medium heat add a tablespoon of vegetable oil. Finely chop the onion and add to the pan.
Crush the garlic and roughly chop the pepper into 1/2 inch pieces. Add to the pan, stir and let fry for a few minutes until the pepper has softened.
Add chopped sundried tomatoes, dried thyme, smoked paprika and tomato puree. Stir and let cook for a minute.
Next add the chopped tomatoes, vegetable stock, balsamic vinegar and bay leaves. Bring to a simmer and leave for 20 minutes.
Fry the sausages in a separate pan on medium heat according to packet instructions. You can either leave them whole or cut them up. Cook until browned.
After 20 minutes, add the cannellini beans and leave for a further 5 minutes. Taste and season with salt and pepper.
Add the sausages to the stew and serve! I like to serve with some crunchy bread or mashed potato to soak up the sauce!
