Vegan Sausage & Bean Stew.
I’ll be honest, Ive never been a big fan of stews. They always seem a bit watery, same-y, and bland. And whilst I may be biased here, I have to say that this stew is definitely not like that. Its packed with different textures, sweet and punchy flavours and an easy way to get in a wide variety of veggies and a huge hit of fibre. It also a great dish for a weekly prep, bulk cooking, and suitable for freezing!
Serves: 5 | Total Cooking Time: 55 minutes
Ingredients
5-10 vegan sausages (depends on if you want 1 or 2 per serving) (I use Richmond sausages)
3 garlic cloves, minced
1.5 onion, diced
5 celery sticks, sliced
250g carrots, sliced
2-3 red peppers, sliced
2.5 tbsp dried thyme
1 tbsp paprika
500g passata
2.5 tbsp apple cider vinegar
1x 400g can chopped tomatoes
1x 400g can butter beans (240g when drained)
1x 400g can cannellini beans (240g when drained)
3 bay leaves
2 low salt veg stock cube mixed in 475ml boiling water
Instructions
Start by preparing all your veggies and other ingredients.
Chop your vegan sausages into bite sized pieces and place in a large frying pan or wok on medium heat. Fry for 8 minutes or so, until slightly browned.
Next add in your onion, garlic and celery, along with a little water or oil to help prevent sticking or burning. Allow to cook for a further 8 minutes, or until soft and translucent.
Then add in your carrots, red peppers, dried thyme, and paprika. Cook for a further 5 minutes before adding in your passata, apple cider vinegar, and chopped tomatoes. Bring to a simmer and cook for a few more minutes, until your passata beings to bubble and thicken.
Finally add in your beans, veg stock and bay leaves and let the whole thing simmer for 20-30 minutes.
Serve up with some mashed potatoes, rice, or a stack of crusty bread slathered with vegan butter.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
