Sausage & black bean casserole (vegan)

It’s almost casserole season whoop whoop!  Living in London means it’s basically always casserole season though – do we even have a summer? 🙂 If you’re feeling like something hearty, warm and filling a casserole is always the answer.  They’re also awesome because you can have them with anything – mashed spuds, cauliflower rice, basic bitch rice, on top of nachos, with chips etc.

The beauty of casseroles is that you can chuck any old thing in them and provided you like the ingredients they will always turn out tasty.  Just get your base right (some kind of protein, onions, herbs/spices, stock, tomato-y stuff) and you’re laughing. 

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This is one of those meals that also freezes well, so it’s brilliant for meal planning and those who don’t have time to cook something epic every night.  For a slightly healthier version, omit the sausages and add more of your favourite beans.  If you’re after a protein-packed meal (#proteinaholic), they don’t come much better than this ladies and gentlemen.

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Ingredients

2 Tbsp oil

6-8 vegan sausages (I’m a fan of Fry’s – they’re big on protein if you’re into that kind of thing)

1 medium white onion, thinly sliced

2 cloves of garlic, crushed

½ tsp smoked paprika (you can use chili powder if you prefer)

200g chopped/diced tomatoes

200ml vegetable stock

1 Tbsp tomato puree

½ Tbsp vegan Worcestershire sauce

½ Tbsp coconut sugar (or any sugar you have to hand)

¼ tsp dried oregano

¼ tsp dried sage (if you have mixed herbs you can sub that for the sage and oregano)

2 sprigs of fresh thyme (or sub for ½ tsp dried)

1 bay leaf

50 ml red wine (or sub for water if you don’t want to use wine)

200g (half a can) of black beans

Salt and pepper to taste

 

Method

Heat the oil in a fry pan and fry the sausages according to the packet instructions.  Fry’s usually take around 8 minutes to brown all over.

Place the sausages in a large saucepan and set aside.  At this point you can chop the sausages up into bite sized pieces, alternatively leave them whole.

Place the onions in the fry pan on medium heat and fry until translucent, around five minutes.  Add more oil if the onions are sticking to the pan.

Add the crushed garlic and cook for around 2 minutes, stirring occasionally.  Be careful not to burn the garlic!

Add the paprika and stir to combine.

Add the tomatoes, stock, tomato puree, Worcestershire sauce, brown sugar, herbs and bay leaf and stir to combine.

Add the wine and bring to a simmer, turning up the heat if needed.

Tip into the saucepan containing the sausages and again bring to simmering point.

Reduce heat and cover the saucepan with a lid.

Allow to simmer on low heat for 20 minutes, stirring occasionally.

Drain and rinse the black beans and add to the casserole, stirring to distribute.

Cook for a further 10 minutes, stirring occasionally and allowing the sauce to thicken.

Serve immediately with mash, cauliflower rice or some fresh crusty bread.

Time to make: 5 minutes prep, 40 minutes cooking = around 45 minutes

On a scale of easy (1) to pull your hair out difficult (5) =  2.  Fairly easy, quite a few ingredients involved and there will be a few dishes 😉

#nowplaying Baby Strange – VVV

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