Vegan Sausage Casserole

Ingredients

2 tbsp olive oil
12 Moving Mountains meat free sausages
2 onions, finely chopped
2 carrots, peeled and finely chopped
2 celery sticks, finely chopped
2 x 400g cans chopped tomatoes
1 tbsp light soft brown sugar
1 tsp dried oregano
1 tsp smoked paprika
1 tsp cayenne pepper
1 tbsp cider vinegar
small handful thyme sprigs, leaves picked
2 x 400g cans cannellini beans, rinsed and drained
100g vegan spread softened
½ small bunch parsley, finely chopped
3 garlic cloves, crushed
6 slices rustic sourdough, halved, if needed

Method

1. In a large casserole dish or heavy-based saucepan heat the oil over over a medium heat, and sizzle your Future Farm Vegan sausages for 4-6 mins, in batches if needed, until golden brown all over and put to one side.

2. Add the sliced carrot, onion and celery to the pan and add a little more oil if needed and fry until very tender and starting to turn lightly golden, this should take about 10 minutes. Add in the chopped tomatoes and add cold water to the pan by filling up the tin halfway. Stir in the sugar, oregano, paprika, cayenne, vinegar and half the thyme. Bring to a simmer and season generously. Cook for 15-20 mins uncovered until the tomatoes start to fall apart, then add the cannellini beans, stir them and simmer for 10 mins until the casserole has thickened and the sauce coats the beans. Add the Future Farm Vegan sausages back into the pan. Season well. Add a pinch more sugar or smoked paprika if you like.

3. Heat the oven to 200C/180C fan/gas 6. Mash the vegan spread with the remaining thyme leaves, chopped parsley and crushed garlic. Season with black pepper and mash well with a fork until combined. Lightly toast the sourdough in a toaster. Spread the garlic mixture over the bread slices, and scatter over the top of the casserole. Place in the oven and cook for 15 mins until the garlic bread is cooked golden, the garlic mixture melts into the toasts and edges are toasted.