This recipe is a great big hug in a bowl and is not only delicious, but hearty and healthy too.
The lovely tomato sauce rich in flavour with a lovely hint of spice, followed by the 'meatiness' of the vegan sausage is why this stew is a constant favourite in my household.
This recipe can make about 4 big bowls of stew, so is perfect for a family feast or put it in the fridge and have it over a few nights- I promise it doesn't get boring!
1 pack of vegan sausages (approximately 6)
1 large red onion
3 sticks of celery
A big glug of olive oil
2 cloves of garlic
1 sprig of rosemary
1 tsp of mustard
1 tsp of tomato puree
1 tin of tomatoes
A splash of balsamic oil
1 tin of cannellini beans with juice
1 tin of borlotti beans with juice
2 tsp of Spanish seasoning
1 veggie stock cube
1/2 a bag of spinach
1 red chilli
1 tsp of brown sugar
Basil leaves to sprinkle on top
Add a dash of oil to a pan on a medium heat and brown the sausages on all sides (check with cooking times on the box as they may differ from vegan sausage to vegan sausage.) Remove from the pan and leave for later.
Add another dash of oil to the pan and add the chopped red onion. Once it starts to brown, add the splash of balsamic and cook further, stirring regularly.
Chop the celery and garlic then add them to the pan too, along with the de-sprigged rosemary, mustard and diced chilli. Stir again for a few minutes.
Then it is time to add the tomato puree, tinned tomatoes, beans, spinach sugar, stock cube and the Spanish seasoning and allow to simmer for 10-15 minutes.
Finally add the sausages back to the pot to warm through for another 5 minutes, then serve up with a sprinkling of basil on top and some crusty bread if you do so choose.