12 vegan sausages
1 400g tin beans or lentils (i like haricot or borlotti beans but lentils work just as well)
1 400g chopped tomatoes
1 large onion chopped
2 carrots chopped
1 leek sliced
2 tbsp tomato puree
1 tsp dried mixed herbs
1/2 tsp chilli flakes
400ml vegan stock
1 tbsp rapeseed oil
Sea Salt and ground black pepper to season
Heat oil in a large pan, add onion and leek and sweat off.
Add carrot and tomato puree, mix together then add dried herbs, chilli flakes and canned tomato.
Mix every thing then add half the stock, beans and sausages.
Stir everything together and then add enough of the remaining stock to cover everything, add more stock if required.
Season well with sea salt and ground black pepper.
Bring to boil then reduce heat and simmer on low heat for about 20 minutes until everything is thoroughly cooked.