Vegan Sausage Casserole

Ingredients

• 1 large onion, sliced
• 1 1/2 tbsp olive oil
• 2 Romano peppers, sliced
• 1/4 tsp dried red chilli flakes
• 1/2 tsp smoked paprika
• 1 tbsp chopped fresh rosemary
• 2 cloves garlic, minced
• 50 ml vegan red wine, optional
• 2 x 400g tins chopped tomatoes
• 80 ml water
• 1 x 400g tin butter beans, drained and rinsed
• a small bunch of fresh thyme
• 1 large dried bay leaf
• 6 vegan sausages
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp flat-leaf parsley

Method

1. Heat the oil in a large saute pan or casserole dish, add the onion and a little salt, and cook over low heat for about 20 minutes until soft and golden.
2. Turn the heat up to medium, add the chilli flakes, smoked paprika, rosemary, and garlic, and cook briefly.
3. Add the wine if using and let it reduce, then pour in the chopped tomatoes and the water.
4. Add the peppers, butter beans, thyme, bay leaf, salt, and pepper, then cover and simmer for about 10 minutes.
5. Cook the sausages separately, then cut them in half.
6. Add the sausages to the sauce and cook uncovered for about 10 minutes more so the sauce reduces slightly.
7. Stir through the parsley and serve.