Veggie sausage and bean casserole

• Vegetarian sausages600 g
• Mixed beans (tin)1 tin
• Chopped tomatoes (tin)2 tins
• Carrots150 g
• Brown onions150 g
• Sliced wholemeal bread400 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat a tablespoon of oil in a large, deep pan over a medium heat. Brown the sausages for 6 to 8 minutes, turning, then lift them out and cut each into 3 or 4 chunks.600 g vegetarian sausages
2. Chop the onion and carrot into small dice. Add them to the same pan with a teaspoon of paprika and cook for 5 minutes, stirring, until the onion is soft.150 g carrots150 g brown onions
3. Tip in the chopped tomatoes and the drained beans, then return the sausages. Bring to a simmer, turn the heat down and cook for 20 minutes, stirring now and then, until the sauce is thick. Add a splash of water if it catches. Season with salt and pepper.1 tin mixed beans2 tins chopped tomatoes
4. Ladle into bowls and serve with thick slices of bread for dunking.400 g sliced wholemeal bread

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