Sausage and bean casserole
This is a really great dish if you want to follow a more plant based diet, you’re supporting the veganuary campaign, participating in meat free Monday, need a bit of a change to your current vegan diet or just fancy something that’s really simple tasty and comforting
Using sweet potatoes not only adds complex carbs to the dish (our primary energy source), but also great levels of fibre, protein and vitamin A. The addition of tinned beans – here I used borlotti beans but cannellini, butter beans or haricot would all work, adds plenty of protein and fibre and of course will count as one of your five a day.
So here’s what you need for 2 – 3 people
4-6 vegan sausages. At the moment I love Sainsburys Shroomdogs and Frys sausages, but feel free to use your own personal favourites
1 tsp olive or rapeseed oil
1 onion or half a leek – or a mix of the two
2 sweet potatoes – washed but not peeled
1 tin of borlotti beans and their liquid
1 tin of chopped tomatoes
1 garlic clove
2 tsp smoked paprika,
Large pinch (or more of) chilli flakes
and 1 – 3 handfuls of red lentils.
Small handful of chopped parsley
Fry the sausages in oil until golden, about 15 minutes (but read the packet). I
In a large pan fry 1 sliced onion and/or half a leek until soft.
Add the cubed sweet potatoes cook until softening, you may need to add some water if the ingredients stick.
Add the beans and their liquid, chopped clove of garlic, tinned tomatoes, smoked paprika, chilli flakes and the red lentils. cover and cook until the lentils and sweet potatoes are really soft, about 20 minutes.
Half way through add the cooked sausages and check if you need to add more water.
Once cooked pour in to two or three bowls and scatter over chopped parsley
And why not serve it with some toasted garlicky sourdough bread. Delicious