This is one of my favourite recipes, it’s so simple to make yet is so much more than the sum of its parts. It is a brilliant use for sourdough bread the day after it’s fresh. This recipe serves 2 but just put the leftovers in the fridge for tomorrow or freeze. The sausages aren’t even essential, it makes a fine stew without them.
Ingredients
Serves 2
4 vegan sausages (optional)
2 onions chopped
2 carrots chopped
2 cloves garlic chopped
1 tin chopped tomatoes
1 tin butter or cannellini beans
2 tsp paprika
1 tsp chilli flakes (optional)
1/2 pack fresh spinach (or 3 balls of frozen spinach)
Instructions
- Put a pan on a medium heat and start sweating off the onions and carrots with a little salt and pepper, until softened.
- Add the garlic, paprika and chilli flakes if using and cook out for a couple of minutes.
- Add the sausages, tomatoes and beans. Cover and simmer on a low heat until the tomatoes and veg are broken down and cooked.
- Add the spinach for the last few minutes of cooking.
- Serve with sourdough toast, fresh bread, or mashed potato.
Key Tip
The paprika really makes the dish don’t be afraid to add more and more.
Suggestions for leftovers
If you have leftover fresh spinach try this pasta dish. With any sausages left in the pack how about hotdogs or toad in the hole.
