Tuscan Vegan Sausage and Bean Stew
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.
|2||medium onions (250g)|
|3||cloves of garlic|
|1||fresh red chili|
|25g||fresh flat-leaf parsley|
|1||medium carrot (200g)|
|2 x 400g tins of||butter beans (approx. 480g when both drained)|
|½ tsp||dried thyme|
|1½ tbsp||tamari/soy sauce|
|1 x 400g tin of||chopped tomatoes|
|2 tsp||maple syrup|
|½ tsp||ground black pepper|
|juice and zest of ½ a lime|
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!