Two bean and Leek Sausages
Posted on March 11, 2013 by The Gourmet Vegan - No Comments
Two bean and Leek Sausages
These are so quick and simple to prepare but absolutely delicious. The wonderful flavours from the creamy leek and beans make these sausages a sure fire winner. Not just for main meals, but great at any time of the day as a snack or as part of a breakfast. Be sure to try these out as you will not be disappointed.
 20 Minutes |
 Makes 4-6 |
 ? kcal per serving |
INGREDIENTS
1 teaspoon olive oil and 2 tablespoons for frying
2 medium leeks, finely chopped
2 cloves garlic, minced
1 400 g ( 14 oz ) can kidney beans, drained
1 400 g ( 14 oz ) can cannellini beans, drained
40 g ( 1.5 oz ) fresh breadcrumbs
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dijon mustard
1 teaspoon tomato puree
2 teaspoons nutritional yeast flakes
1/2 teaspoon black pepper
1/2 teaspoon sea salt
METHOD
Start by frying the leeks and garlic in the oil over a medium heat for 10 minutes or until soft and creamy.
Remove from the heat and place into a bowl with all the other ingredients.
Mash together using your hands being sure not to mash too much and lose the texture from the beans.
Shape into sausages and fry in 2 tablespoons oil until golden brown and serve.
RECIPE NOTES
RECIPE TIPS
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Spicy Butter Bean and Vegan Sausage Casserole
Posted on November 27, 2012 by The Gourmet Vegan - No Comments
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 |
INGREDIENTS
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
METHOD
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.
RECIPE NOTES
Suitable for freezing.
RECIPE TIPS
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.
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