Vegan Sausage and Bean Pasta Bake
A hearty sausage and bean pasta bake that will go down well with the whole fam. Smother it in vegan cheese and serve it with crusty, buttery garlic bread and a side of peas.
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Serves: 4
Calories: 798kcal
Ingredients
- 300 g dried pasta (gluten free)
- 1 tbsp coconut oil
- 100 g onion (diced (approx 1 medium onion))
- 3 garlic cloves (minced)
- 6 vegan sausages (sliced into rounds that are approx. 1 cm thick, gluten free)
- 1 tbsp tomato puree
- 260 g mixed cooked beans (drained weight of a 400g tin (*see note))
- 1 tsp Italian mixed herbs (or 1/2 tsp each of dried oregano and thyme)
- 800 g tinned chopped tomatoes
- 100 ml dairy free cream (**see note)
- 2 tbsp sugar
- salt and pepper
To top:
- 150 g vegan cheese (grated)
To serve:
- peas
- garlic bread
Instructions
- Preheat the oven to 190°C fan (210°C conventional / 425°F / gas mark 7).
- Add the pasta to a pan of boiling salted water and cook for 1 minute less than the pack says. Drain it and set it aside.300 g dried pasta
- Whist the pasta is cooking, gently fry the onion in the coconut oil until soft. This should take around 3 minutes.1 tbsp coconut oil, 100 g onion
- Add the garlic, sausage rounds, tomato puree, beans and herbs. Fry for a further 2 minutes.3 garlic cloves, 6 vegan sausages, 1 tbsp tomato puree, 260 g mixed cooked beans, 1 tsp Italian mixed herbs
- Add the tinned tomatoes, cream, sugar, salt and pepper. Stir it together and bring to a gentle simmer.800 g tinned chopped tomatoes, 100 ml dairy free cream, 2 tbsp sugar, salt and pepper
- Turn the heat off and add the drained cooked pasta. Stir together.
- Transfer the mixture to a baking dish and sprinkle the cheese over the top.150 g vegan cheese
- Bake in the oven for 20-25 mins until bubbling and hot through. Serve with peas and garlic bread.
Video
Notes
Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free
* You can substitute mixed beans with any beans that you like, as long as they’re not in their own sauce e.g. try 1/2 tin of kidney beans and 1/2 tin of borlotti beans, but don’t substitute for a tin of baked beans in tomato sauce.
** You can use any cream you like - I’ve tried this recipe with coconut cream, oat cream and soya cream and they have all tasted great. Just make sure your cream is pourable.
Recipe inspired by: The East End, London, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 798kcal | Carbohydrates: 120g | Protein: 26g | Fat: 26g | Saturated Fat: 13g | Sodium: 685mg | Fiber: 17g | Sugar: 17g | Net Carbohydrates: 103g
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