Vegan Sausage Casserole with borlotti beans

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 onion and add to the pan. 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. Season well with salt and black pepper.
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 adjust seasoning if required.