Bonfire Night bean and meat-free sausage casserole

Warm up this Bonfire Night with a hearty meat-free sausage and bean casserole. 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 Serves 4 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. Shop Food & Drink