Confession time: this recipe was going to be a ‘Bonfire Night’ Bangers ‘n’ Borlotti Bean Stew, posted in the week before 5th November, in time for you to shop for ingredients then enjoy with a backdrop of fireworks. But life happened, and here it is a couple of weeks late…. oops! It is just as tasty, and perfect for coming home to after a chilly autumn walk.
Vegan sausages, baby carrots and borlotti beans in a thick, tomatoey gravy – this is a speedy 20 minute meal, helped out by one of my favourite ‘cheat’ ingredients, instant gravy granules. They thicken the sauce, and give it a deep, savoury flavour at the same time – just check they are vegan, (most are).
Leaving the sausages whole can create a bit of a portioning problem if you’re serving anything other than 2 or 3 people, so if in doubt, just chop the sausages up into 4 or 5 big chunks before browning, and voilà… no more arguments.
I usually serve this stew with a baked potato, rice or sweet potato mash, but it is also fab just on its own if you’re watching the carbs or for a speedy lunch. It keeps well in the fridge for a day or two so you could make up a big batch with leftovers for your lunchbox…. bonus!
- 2 tbsp olive or rapeseed oil
- 6 vegan sausages
- 1 red onion
- 8 baby carrots (eg. chantenay)
- 1 tsp smoked paprika
- 1 tsp garlic purée / ready-chopped garlic
- 400 g tin borlotti beans (drained and rinsed)
- 250 g passata
- 2 tbsp gravy granules (check they are vegan)
- handful baby spinach
Heat the oil in a large, lidded casserole dish of frying pan, and fry the sausages on a medium heat until golden brown all over. Peel and slice the red onion and add to the pan, then trim the baby carrots and slice them lengthways into halves or quarters depending on their size. Add to the pan and cook for 3-4 minutes.
When the onion has softened, add the garlic and smoked paprika to the pan and stir well. Drain and rinse the borlotti beans and add to the pan, followed by the passata, 250ml water and the gravy granules. Bring to the boil then reduce to a medium heat and cook for 7-8 minutes until the sauce has thickened and the carrots are just cooked through. Taste and add a little salt or black pepper if required.
Roughly chop the spinach and stir through the sauce just a minute before the end of cooking time, and serve immediately with a baked potato, rice or mash.
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There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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I’m linking this recipe with CookBlogShare hosted this week by EasyPeasyFoodie