Tuscan Sausage Stew

Name: Tuscan Sausage Stew
Prep time: THMS
Cook time: THMS
Ingredients: 2 tbsp. olive oil; 8 plant-based gluten-free sausages, twisted in half to make 16 cocktail-sized; 60g plant-based bacon lardons, chopped; 2 medium red onions, peeled, halved & cut into 8 through the root; 3 medium garlic cloves, peeled & crushed; 2 x 400g tinned cannellini beans, plus all the liquid; 1 jar Sacla’ Vegan Tomato Pesto; 1 tsp. dried thyme; Salt & pepper to taste

A gluten-free, vegan hearty and warming dinner.

Cook Time

30 mins

Serves

Ingredients

2 tbsp. olive oil

8 plant-based gluten-free sausages, twisted in half to make 16 cocktail-sized

60g plant-based bacon lardons, chopped

2 medium red onions, peeled, halved & cut into 8 through the root

3 medium garlic cloves, peeled & crushed

2 x 400g tinned cannellini beans, plus all the liquid

1 jar Sacla’ Vegan Tomato Pesto

1 tsp. dried thyme

Salt & pepper to taste

How to make the recipe

Step 1

Put a large saucepan over a moderate heat, add the oil and sausages and fry for 5 minutes, turning occasionally to brown all over.

Step 3

Add the bacon, onions and garlic, fry for 5 minutes, stir once or twice until softened and lightly coloured.

Step 5

Tip the beans and their liquid into the pan and stir in the Sacla‚Äô Vegan Tomato Pesto, thyme and salt and pepper.

Step 7

Bring to the boil, then turn the heat down to very low and put a lid on the pan. Simmer for 10-15 minutes, or until the sausages are cooked and the liquid has reduced and thickened a little but is still quite loose. Stir every so often to stop the beans from sticking to the pan. Then serve and enjoy.