Vegan spicy sausage casserole recipe
 This hearty vegan casserole is designed to use up the odds and ends in your fridge – pop in any leftover beans or chickpeas, tomatoes and spice paste you have. Each serving (excluding rice or salad) provides 432 kcal, 24g protein, 38g carbohydrate (of which 14g sugars), 16g fat (of which 1.4g saturates), 15g fibre and 2.3g salt. 2 tbsp oil8 vegan sausages1 onion, chopped2 sticks celery, chopped2 garlic cloves, chopped2 red, yellow or orange peppers, chopped1 tbsp chipotle paste or harissa paste1 tbsp tomato purée400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes)300ml/10½fl oz vegetable stock1 tsp dried oregano400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto and baked beanshandful fresh parsley, chopped, to servesalt and freshly ground black pepperrice and salad, to serve 2 tbsp oil 8 vegan sausages 1 onion, chopped 2 sticks celery, chopped 2 garlic cloves, chopped 2 red, yellow or orange peppers, chopped 1 tbsp chipotle paste or harissa paste 1 tbsp tomato purée 400g/14oz tin tomatoes or passata (or use a mix of tinned and fresh tomatoes) 300ml/10½fl oz vegetable stock 1 tsp dried oregano 400g/14oz leftover cooked beans or pulses, such as chickpeas, butter beans, black beans, kidney beans, cannellini, pinto and baked beans handful fresh parsley, chopped, to serve salt and freshly ground black pepper rice and salad, to serve Method Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate.Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened.Add the mixed beans and stir well, then cook for a further 5 minutes.Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the sausages and brown all over for about 5 minutes, then remove to a plate. Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Heat the remaining oil in the casserole and fry the onion, celery, garlic and peppers for 5–8 minutes, or until softened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened. Stir in the chipotle or harissa paste and tomato purée, alongside the tomatoes (or passata), stock and oregano. Bring to a simmer and add the browned sausages. Season with salt and pepper and cook for 15–20 minutes more, or until the sausages are cooked through and the sauce thickened. Add the mixed beans and stir well, then cook for a further 5 minutes. Add the mixed beans and stir well, then cook for a further 5 minutes. Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Taste for seasoning, then sprinkle over the chopped parsley and serve with rice and salad. Recipe tips You can use meat sausages if you prefer, or a mixture of both vegan and meat sausages.