Serves 4
4 Veggie Sausages (Linda McCartney sausages work well)
2 Small Sweet Potatoes
2 400g Tins of Beans of Choice – I went for the 3 Bean Mix
1 Large Onion
1 Red Pepper
Handful of Mushrooms
½ Courgette
2 Cloves of Garlic
Olive Oil
Salt and Pepper
Homemade Tomato Sauce
2 Tins of Tomatoes
2 Cloves of Garlic
1/2 of a Red Chilli
Large Handful of Fresh Basil
Salt and Pepper
Olive Oil
1tsp Tomato Puree
1tsp Balsamic Vinegar
Method:
Chop the sweet potato into small chunks, spread over a baking tray, drizzle in olive oil and bake for 20 minutes on 180c.
Pop the 4 veggie sausages on a separate baking tray and cook according to instructions on the packet.
Meanwhile, finely slice the onions, peppers, courgette and mushrooms. Pour 1tbsp of olive oil into a large pan and add the garlic and onions. Pan fry until golden. Spoon in the rest of the chopped veggies and stir fry.
Make the tomato sauce by adding all of the ingredients to a blender and blitzing until smooth.
Drain and rinse the beans and then add them to the pan with the stir fried vegetables. Pour over the tomato sauce. Bring to the boil and then simmer.
Once the sweet potatoes have cooked through, gradually spoon them into the pan before chopping up the sausages and adding those too.
Stir the casserole well and simmer for a further 10 – 15 minutes until the beans have softened.
Serve the casserole alone or with a nice wedge of bread! I topped mine with some basil pesto and pumpkin seeds! Yum!