Frozen vegan sausages don’t always have to be cooked in the oven and then served with chips. Sometimes you might want to do something a little more adventurous with them. There’s also nothing wrong with using pre-made, frozen sausages in a whole variety of healthy vegan meals. Just remember, if you were eating meat, you wouldn’t make your own pork sausages for a casserole, would you?
I’ve used Linda McCartney vegetarian sausages for this dish, but you can use whichever are your favourite. It’s important to shallow fry them before cutting them up. This will not only make them taste better, but also firm the outside up so that they hold together better. The beans I’ve used for this are cannellini, but you can use any that you have lying around. Because of my choice of sausages, this recipe is not gluten-free, so make sure to change those if you have a problem with gluten.
Prep time: 10 minutes. Cooking time: 15-20 minutes.
2 tbsp olive oil
3 vegan sausages (I used Linda McCartney vegetarian sausages)
1 red onion, peeled, cut in half, and then cut into thick wedges
2 handfuls ready-cut kale (or cut up 3-4 leaves)
50ml cold water
5 cherry tomatoes, halved
1 small, or half a full size, can of cannellini beans, drained
2-3 tbsp tamari
Pinch of black pepper
Pinch of salt (if required)
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Heat the oil in a large frying pan or wok and fry the sausages for 4-5 minutes on a medium heat, moving them often to cook all around. Add the onion wedges and cook for another 4 minutes. Once the onions are soft and slightly browned, remove the sausages and cut them into chunks when they are cool enough to handle (I use tongs for this).
Put the kale in with the onions and fry for 2 more minutes, then pour in the water. It should bubble and steam immediately. Cook this down for 4 more minutes, then add the cherry tomatoes, the cannellini beans, the tamari and the pepper. Cook for 3-4 minutes, until you have a small amount of sauce and everything is cooked through, then put the cut sausages back into the pan. Gently stir the sausages in and add salt only if necessary (I did not), bring the everything back up to temperature, then serve straight away.
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