You are going to love this bean casserole made with HECK vegan sausages, and super simple to make!
1 pack HECK Bollywood Bangers
3 tbsp olive oil
3 large celery sticks, sliced
3 large carrots, peeled and sliced
2 large leeks, trimmed and sliced
1 tsp caraway seeds
1 large courgette, roughly diced
2 garlic cloves, peeled and crushed
2 x 400g tins of chopped tomatoes
1 tsp dried oregano
750ml vegetable stock
100g kale, stalks removed and leaves roughly chopped
410g tin of borlotti beans, drained
410g tin of cannellini beans, drained
half a lemon
salt and pepper
Heat the oil in a large heavy pan over a medium heat. Add the celery and carrots and cook for five minutes or so, stirring often. Then add the leeks and cook for another couple of minutes or so before stirring in the caraway seeds, courgette, oregano and garlic.
After 5 minutes add the tomatoes and stock. Stir in the kale, then bring to the boil and then simmer without a lid for around half an hour. Stir every now and then. Cook until the vegetables are just tender.
Add the beans and warm through for a few minutes. Add a good squeeze of lemon juice and season to taste.
Serve with some tasty vegan sausages, a bowlful of hot, fluffy rice or a big pile of garlicky mashed potato.
Serving Size: 472g
Total Fat: 9.9g