Ingredients
Ingredients:
- Olive oil | |
- Butter |Knob| plant based for vegan
- Veggie sausages |8|
- Onion |1| finely chopped
- Celery sticks |2| finely chopped
- Carrots |2| finely chopped
- Garlic cloves |4| minced
- Cannellini beans |2 × 400g tins| drained
- Chopped tomatoes |400g|
- Vegetable stock |300ml|
- Bouquet garni |8 sprigs thyme, 1 sprig rosemary, 1 bay leaf| tied together with twine
- Kale |200g| stripped and roughly chopped
Optional Gratin
- Plant based cheese |30g| or regular
- Breadcrumbs |3 tbsp|
- Salt & pepper | |
To Finish
- Parsley | | chopped
Ingredients
For the salad
Method
Cook sausages
- Heat a generous drizzle of olive oil and a small knob of butter in a large deep frying pan or pot over a medium high heat
- Add the sausages and cook on all sides for around 8 minutes until golden and hot throughout
- Remove and set aside
Build base
- Reduce the heat to medium
- Add the onion, celery and carrot to the same pan and cook for around 8 mins
- Add garlic for 1 min until fragrant then stir in the beans, tomatoes, stock, bouquet garni and season with a pinch of salt and pepper
- Simmer gently for around 20-25 minutes adding the sausages back in for the final 5 minutes, until thickened, stirring occasionally
- Taste and season
Optional - grill
- Mix grated cheese & breadcrumbs
- Sprinkle over top
- Grill 2-5 min depending on grill heat until golden
Serve
- Sprinkle over the parsley and serve hot
Method
The Method for the Recipe Content Goes Here
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- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
veggie-sausages-w-tomatoey-beans