This vegan sausage and white bean stew recipe is another (and the last...for now!) one made from the recently published BBC Good Food Vegan 2021 magazine. It's a recipe from Jessica Prescott's Vegan One-Pot Wonders recipe book and it featured on the refinery29 website last September.
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As meat eaters, this is the first time we've tried a recipe with vegan sausages and we both agreed that they are full of flavour and the dish as a whole is delicious. The sauce which is essentially made from stock and tomato purée and seasonings is so good, we didn't miss using a tin of tomatoes at all.
Tips
- The original recipe lists chard as an ingredient, however, it's not easy to get in our local supermarket so I used greens instead which were just as delicious, i'm sure!
- As we were having it as an evening meal, we split it between the 2 of us and so only used 2 slices of bread. If you were having it for lunch and serving 4 people, i'd suggest using 3 slices of bread.
- This vegan sausage and white bean stew recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- olive oil, for frying
- 10 to 15 big chard leaves or 200g greens (see Tips)
- 400g vegan Italian sausages (or any other vegan sausages)
- 1 red onion, cut into half-moons
- 3 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 500ml vegan ‘chicken’ stock or vegetable stock
- 400g tin cannellini beans, drained and rinsed
- pinch of chilli flakes, to taste
- salt and freshly ground black pepper
- 2 to 3 slices day-old bread, diced, to serve
Instructions
- Heat a drizzle of oil in a large frying pan over a medium to high heat. Meanwhile, remove the woody stems from the chard or the thick ribs from the greens and then cut the leaves into bite-size pieces. Put the leaves into a large bowl, cover with water and set aside.
- Fry the sausages in the hot pan, turning often for 10 minutes until browned all over. Transfer to a plate lined with kitchen roll.
- Add the onion to the pan, with a little extra oil, if needed. Cook for 5 minutes, stirring occasionally until the onions start to turn golden, then add the garlic and cook for another minute. Drain the leaves in a colander and then add as much as you can fit into the pan and cook, tossing and stirring, until it begins to wilt, then make room for the rest of the leaves and add them to the pan (if you couldn’t get them all in in one go). Cook for 5 minutes.
- Dissolve the tomato purée in the stock, then pour the mixture into the pan along with the beans.
- Slice the sausages into 1cm rounds, add to the stew and cook for another couple of minutes until the greens have completely wilted. Remove from the heat and add the chilli flakes, and salt and pepper, to taste. Place a handful of the diced bread in the bottom of each bowl, then ladle the stew over the top. Leftovers will keep chilled for up to 3 days.
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Vegan Sausage and White Bean Stew
Ingredients
- olive oil for frying
- 10 to 15 big chard leaves or 200g greens (see Notes)
- 400g vegan Italian sausages or any other vegan sausages
- 1 red onion cut into half-moons
- 3 garlic cloves finely chopped
- 2 tbsp tomato purée
- 500ml vegan ‘chicken’ stock or vegetable stock
- 400g tin cannellini beans drained and rinsed
- pinch of chilli flakes to taste
- salt and freshly ground black pepper
- 2 to 3 slices day-old bread diced, to serve
Instructions
- Heat a drizzle of oil in a large frying pan over a medium to high heat. Meanwhile, remove the woody stems from the chard or the thick ribs from the greens and then cut the leaves into bite-size pieces. Put the leaves into a large bowl, cover with water and set aside.
- Fry the sausages in the hot pan, turning often for 10 minutes until browned all over. Transfer to a plate lined with kitchen roll.
- Add the onion to the pan, with a little extra oil, if needed. Cook for 5 minutes, stirring occasionally until the onions start to turn golden, then add the garlic and cook for another minute. Drain the leaves in a colander and then add as much as you can fit into the pan and cook, tossing and stirring, until it begins to wilt, then make room for the rest of the leaves and add them to the pan (if you couldn’t get them all in in one go). Cook for 5 minutes.
- Dissolve the tomato purée in the stock, then pour the mixture into the pan along with the beans.
- Slice the sausages into 1cm rounds, add to the stew and cook for another couple of minutes until the greens have completely wilted. Remove from the heat and add the chilli flakes, and salt and pepper, to taste. Place a handful of the diced bread in the bottom of each bowl, then ladle the stew over the top. Leftovers will keep chilled for up to 3 days.
Notes
- The original recipe lists chard as an ingredient, however, it's not easy to get in our local supermarket so I used greens instead which were just as delicious, i'm sure!
- As we were having it as an evening meal, we split it between the 2 of us and so only used 2 slices of bread. If you were having it for lunch and serving 4 people, i'd suggest using 3 slices of bread.
- This vegan sausage and white bean stew recipe is easily adapted if you’re cooking for less or more people.
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