Spicy Butter Bean and Vegan Sausage Casserole
This is such a simple recipe but it’s one that I turn to time and time again. I love a good casserole and this one is no exception. The delicious buttery taste from the beans and the texture from the sausages make for a wonderful combination. Add in the delicate spicing and you have a dish that is truly wonderful.
|30 Minutes||Serves 2||? kcal per serving
1 medium red onion, finely chopped
2 cloves of garlic
1 tablespoon of olive oil
100g of mushrooms, roughly chopped or sliced
1 teaspoon of garam masala
1 teaspoon of cumin
1 teaspoon of black onion seeds
1 green chilli (or chilli to taste)
1 vegetable stock cube
1 400g tin of chopped tomatoes
1 400g tin of butter beans, rinsed and drained
200ml of water
3 Vegan Sausages (own made or shop bought), chopped into bite size pieces
1 In a frying pan, add the oil and fry the onions until slightly softened.
2 Add the garlic and mushrooms and continue to fry on a medium heat until the mushrooms have released some of their water but still have texture.
3 Add the tomatoes, water and stock cube. Stir well and bring to a gentle simmer for 5 minutes.
4 Add the garam masala, cumin, onion seeds and chilli and continue to simmer for a further 2 minutes.
5 Add the butter beans and sausage pieces, stir well, simmer for a few minutes until the butter beans and sausages are cooked through and serve.
Suitable for freezing.
I find Tofurky Sausages the best for this dish, as they hold their texture and have a wonderful bite.
You could substitute the sausages for a different alternative or your own home made sausages.