I adapted this hearty meal from a Hairy Bikers sausage casserole recipe. Butter beans are not a favourite, so I replaced them with pearl barley to fill out the dish.

NutritionSortLoading...
Loading...

1 tbsp vegetable oil

4 vegan sausages

50g pearl barley, rinsed

1 brown onion, peeled and sliced

1 carrot, peeled and diced

2 cloves garlic, peeled and finely chopped

1-2 tbsp smoked paprika (according to taste)

1 400g tin of chopped tomatoes

1 tbsp soy sauce

1 tbsp tomato purée

2 tsp sugar

2 bay leaves

1 vegetable stock cube

salt and pepper

Select allAdd

1. In a large frying pan or medium saucepan, heat the vegetable oil on a medium heat. Once hot, fry the sausages according to the pack instructions and set aside.

2. Cook the pearl barley according to the pack instructions, until tender. Drain and set aside.

3. Meanwhile, add the sliced onion to the pan and fry until starting to catch. Add the carrot, garlic, and smoked paprika, and fry for a further minute.

4. Add the chopped tomatoes, soy sauce, tomato purée, sugar, and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat to a simmer.

5. Add the vegetable stock cube and stir until completely dissolved. Taste, then season with more smoked paprika, salt, and pepper.

6. Add the cooked pearl barley to the mixture and stir well. Return the sausages to the pan and cook on a low heat for at least 10 minutes, or until the mixture has reached the desired consistency. Loosen with a little water if necessary.

Serve with crusty bread, if you like. The pearl barley can be replaced with butter beans. You can add vegan bacon bits for an extra umami kick.

This recipe freezes very well; just leave out the sausages and cook them fresh each time.