Tuscan Vegan Sausage and Bean Stew

The Happy Pear's plant-based twist on a Tuscan bean stew uses vegan sausages and a flavour-packed tomato sauce. A perfect one-pot vegan midweek meal.

The Happy Health Plan: Simple and tasty plant-based food to nourish your body inside and out
A practical and accessible guide to leading a healthy, plant-based lifestyle
With kitchen tips, shopping lists and meal plans designed to nourish you
Full of delicious vegan twists on everything from curry to crumble

Introduction

This simple hearty one-pot dish is ideal to warm anyone up from the inside out. The bite of the vegan sausage goes really well with the soupy tomato-and-leek-based stew. This works great for batch cooking, as it freezes really well.

Serves 4-5
Easy
Cook time: 30 min

Ingredients

2 medium onions (250g)
3 cloves of garlic
1 fresh red chili
25g fresh flat-leaf parsley
1 medium carrot (200g)
1 leek (300g)
2 x 400g tins of butter beans (approx. 480g when both drained)
300g vegan sausages
½ tsp dried thyme
1½ tbsp tamari/soy sauce
1 tsp salt
400ml veg stock
1 x 400g tin of chopped tomatoes
2 tsp maple syrup
2 bay leaves
½ tsp ground black pepper
juice and zest of ½ a lime

Instructions

Peel and finely chop the onions, garlic and chili, and roughly chop the parsley. Cut the carrot and leek into small bite-size pieces. Drain and rinse the beans. Cut the vegan sausages into bite-size pieces.

Heat a non-stick pan over a high heat, and fry the sausages until they get a slight char on each side and are cooked through. If they start to stick, add a teaspoon of water and stir to loosen. Remove the cooked sausages from the pan and set aside.

Add the chopped onion, garlic and chili to the pan and fry on a high heat for 4-5 minutes, until the onions start to brown and smell delicious (again, if they start to stick, add a teaspoon of water and stir to loosen).

Add the carrot and leek to the pan, with thyme, tamari/ soy sauce, a generous pinch of salt and about 50ml of the veg stock. Put a lid on the pan and cook for approximately 10-15 minutes, stirring occasionally to prevent the veg sticking and burning, until they are soft and nearly cooked through.

Add the butter beans, chopped tomatoes, the rest of the veg stock and salt, the maple syrup, bay leaves, salt and black pepper. Bring to the boil, then reduce to a simmer and cook for approximately 5 minutes, or longer for a thicker sauce.

Taste the dish for seasoning before serving, and add salt, pepper, lime juice or chili if required.

Serve sprinkled with the chopped parsley and with the vegan sausages on top – and enjoy!

See more recipes »

More Vegan Recipes

See more recipes »

More Bean Recipes

See more recipes »

More Make It Tonight Recipes