Occasionally I like to enjoy a junk food dinner like everyone else but there are times that I don’t want to eat a full fat sausage. When I discovered these vegan sausages in my local supermarket I was overjoyed. (The only really bad product they have in them is sulphites but I’m guessing that’s to keep them on the shelf a little longer.)
To be honest, I’m not a fan of mass produced food. I feel we now live in a society where it seems like everyone relies on processed foods to help them in their kitchen. For me, it’s like we have forgotten the basics of cooking and how easy it can be if you are prepared. Plus we have all fallen prey to the advertising campaigns that keep us believing that it’s OK to eat junk food regularly.
Although, I do try to make a lot of food myself I feel like there are times where, I hold my hands up, I succumb to a glamorous advert or a brightly colour packet. I am human too. However, I do read the ingredients before I make my decisions. When I bought these sausages, it was one of these days.
The actual sausage is made up of mushrooms and they did look slightly healthier than normal sausages and oh man, were we not disappointed. It’s not that I want to advertise processed foods and this is not an advert but these were delicious. Also, the beans were homemade so that’s alright yes?
- Sharp knife
- Chopping board
- Baking trays
- Large pan
- Stirring spoon
Ingredients for the beans
- Onion x 1 large
- Garlic cloves x 2
- Carrot x 1 large
- Celery x 1 stick
- Tinned tomatoes x 2 400g tins
- Mild chilli powder x 1 tsp
- Smoked paprika x 1 tsp
- Cumin x 1 tsp
- Tomato puree x 2 tbsp
- Tamari or soy sauce x 1 tbsp
- Harricot beans x 2 400g tins
Ingredients for the vegan sausages and chips
- Vegan sausages x 8
- Potato x 2 large
- Garlic 6 – 8 cloves
- Olive oil
- Start by peeling and chopping all the onion into small pieces.
- Peel the garlic and slice thinly.
- Slice the celery and peel and slice the carrots thinly too.
- Put the saucepan on a medium heat, put a small amount of oil (I use olive oil) in the pan.
- When the pan is hot, add in the chopped onion to the saucepan.
- Fry for about two minutes and then add in the garlic.
- Now fry these until the onion becomes translucent/see through.
- Next add in the celery and the carrot.
- Fry these for a good 5 – 10 mins until the vegetables are very soft.
- Sprinkle over the mild or hot chilli powder, smoked paprika and cumin.
- Continue to fry for another minute or so.
- Add the tomatoes.
- Then add in the tomato puree and tamari.
- Bring to the boil and then turn down the heat.
- Leave to simmer for a good forty minutes.
- Turn the heat off and leave to cool for about 30 minutes.
- Place the cooled vegetables and stock in the food processor or use a stick blender and blend all the ingredients together until it becomes smooth.
- Pour the smooth mixture back into the saucepan, if using a food processor.
- Finally add the cannellini beans and turn the hob onto a low heat.
- Leave the beans on a low heat and cook the sausages and chips.
- Preheat the oven to 180 ° C or gas mark 4.
- Peel and cut the potatoes into strips.
- Place the chips into a baking tray, add the garlic cloves whole with the skins on and drizzle with olive oil.
- Put the chips into the oven for 25 – 30 minutes or until golden brown.
- Cook the sausages as per the packet instructions.
- Once the chips and sausages are cooked serve with the beans and enjoy.
Vegan Sausages, Chips and Homemade BBQ Beans was a great dinner. I was slightly worried about my son, Ted eating these sausages. He loves sausages and these were definitely not his usual type. At that meal, my husband Howard and I discovered that Ted will eat most foods if they are in the shape of a sausage. We told him after the meal that they were made of vegetables and he didn’t seem bothered in the slightest. Plus I added a little cream cheese to the spicy beans as Ted is also not a fan of spicy. The cream cheese added a coolness to the beans and Ted really enjoyed this whole meal. Also the beans are freezable so you can make large batches. However you decide to eat this dish, as always, enjoy.