Slow-cooker vegetarian sausage and bean stew

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Recipe from Vegetarian Slow Cooker: Over 70 delicious recipes for stress-free meals by Libby Silberman (Hamlyn)

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Filling vegetarian sausage and white bean casserole

Slow-cooker vegetarian sausage and bean stew

Photo: William Shaw for Octopus Books

Prep Time 35 mins
Cook Time 3 hrs
Serves 4
Difficulty Level Easy

Preparation

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Total Time 3 hrs 35 mins
Preparation Time 35 mins
Cooking Time 3 hrs

Ingredients
Method

3 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely sliced
8 vegetarian sausages (defrost frozen sausages overnight in the fridge before using)
2 carrots, peeled and thickly sliced
1 leek, trimmed, cleaned and thickly sliced
1 x 400g can chopped tomatoes
200ml red wine (or water/vegetable stock if preferred or serving to children)
2 tbsp tomato purée
2 roasted red peppers from a jar, thinly sliced
Pinch of dried chilli flakes
1/2 tsp dried oregano
2 rosemary sprigs
2 thyme sprigs
1 x 400g can haricot or cannellini beans, drained and rinsed
100g kale, stems removed and leaves roughly torn
2 tbsp chopped parsley, to garnish

Heat 2 tbsp of the oil in a large frying pan over a low-medium heat. Add the onion and fry for 5 minutes, until soft and translucent. Stir in the garlic and fry for 3 minutes until the onion and garlic are lightly golden. Transfer to the slow cooker.
Return the pan to the heat, add the remaining oil and the vegetarian sausages and fry for about 15 minutes until golden brown on all sides.
Transfer the sausages to the slow cooker and add the carrots, leek, chopped tomatoes, wine, tomato purée, red peppers, chilli flakes and oregano.
Fill up the empty chopped tomatoes can with water, right to the top, then pour in. Season well with salt and pepper, then add the rosemary and thyme. Cover with the lid and cook on high for 2 hours.
Stir in the beans, replace the lid and cook for a further 50 minutes, then add the kale. Replace the lid and continue to cook for 10 minutes until the kale is tender. Adjust the seasoning to taste.
Garnish with the chopped parsley and serve with creamy mashed potato.