This version uses gluten-free, meat-free sausages, making it perfect for anyone who needs to avoid gluten.
The bean casserole can be cooked in advance and frozen until you need it – but omit the sausages from the recipe at this point. These are best grilled from fresh just before you’re ready to serve.
Suitable for Vegans & Gluten-free
Difficulty Easy
Prep time 15 minutes
Cook time 40 minutes
Ingredients
- 8 gluten-free, meat-free sausages
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery, finely diced
- 1 garlic clove, crushed
- 150g meat-free bacon
- 3 x 400g tin of beans (for example kidney, butter, cannellini or black)
- 200g passata
- 400ml vegetable stock *
- 200ml red wine
- 1 rosemary sprig, leaves chopped
- 1 thyme sprig, leaves separated
- 1 tbsp parsley, chopped
* Available at Holland & Barrett
Method
Step 1
In a large, ovenproof pan, heat the oil and fry the onion, carrot and celery on a medium heat until softened.
Step 2
Stir in the garlic and meat-free bacon, and turn up the heat to colour the meat-free bacon slightly.
Step 5
Drain the beans really well and add to the pan. Mix well to combine.
Step 4
Pour in the red wine and allow to sizzle for 30 seconds before stirring in the passata, stock, rosemary and thyme. Season with black pepper.
Step 5
Stir well and allow to simmer for 10 minutes.
Step 6
Preheat the oven to 220°C/ 200°C fan and give the beans a good stir with some salt. Then place the meat-free sausages around the beans, spaced apart.
Step 7
Simmer for another 20 minutes or until the liquid has reduced. Place the pan in the oven for 5-10 more minutes to bake and colour the sausages.
Step 8
Sprinkle over the parsley and serve immediately.