Vegan Sausage Casserole

Heat the olive oil (1.5 tbsp) in a large saute pan or casserole dish. Add the onion (1 large) plus sea salt (0.25 tsp) and cook over a low heat for about 20 minutes, stirring regularly until soft and golden. Start 20m timer

Turn up the heat to medium then add the dried red chilli flakes (0.25 tsp), smoked paprika (0.5 tsp) and tbsp chopped fresh rosemary (1 level) and cook for 1 minute. Add the garlic (2 clove), cook for another minute. Pour the vegan red wine (50 ml), if using, into the pan and stir well until it has reduced fully. Pour in the tins of chopped tomatoes (2 400g). Add water (80 ml) to the empty tins, swirl, and add to the pan. Start 1m timer

Now add the peppers (2 bell), tin of butter beans (1 400g), bunch of fresh thyme (1 small), dried bay leaf (1 large), and cracked black pepper (0.25 tsp). Stir well, cover with a lid, turn down the heat a little and leave to simmer for about 10 minutes. Start 10m timer

While the sauce is simmering, cook the sausages (6 vegan) in a little [olive oil]. Grill or fry them until cooked. Remove from the pan and pat dry with kitchen paper. Cut the sausages in half.

Remove the lid from the pan, then add the sausages to the tomato and bean sauce. Check the seasoning. Turn up the heat to medium, then leave the sauce to reduce for about 10 minutes. Add the flat leaf parsley (1 tbsp) just before serving. Start 10m timer

Serve immediately with mashed potatoes or creamy polenta.