Ingredients
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For the Bean Casserole
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generous 1 cup (150 g) dried Black-Eyed Beans
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generous 1 cup (150 g) Haricot Beans
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4 Garlic
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2 small Carrots
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1 large Celery
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3 Shallots
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small handful of fresh Thyme
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scant 4 cups (900 ml) good-quality Vegetable Broth
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2 tablespoons Olive Oil
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small bunch of Cavolo Nero
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For the Sausages
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6 oz (175 g) frozen vegan mince or 100 g/3½ oz. dried textured vegetable protein (TVP), 1 teaspoon Marmite
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1 Garlic
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4 tablespoons Olive Oil
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2 Shallots
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10-oz (1 x 280-g) jar Artichokes
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1 teaspoon Onion Powder
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1 fresh sprig Rosemary
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3 fresh sprigs Thyme
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4–6 teaspoons (20–30 ml) Vegetable Broth
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3 oz (80 g) vital wheat gluten Flour
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1 tablespoon Chickpeas
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freshly ground Black Pepper
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handful of freshly chopped Parsley
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crusty Bread
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6–8 squares of greaseproof paper
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6–8 squares of foil
Directions
This warming ‘cassoulet’-style base can be eaten with or without the sausages. It’s super simple to make but just requires the soaking and cooking times, so the flavours are well cooked and the beans are meltingly soft. I sometimes make this base using green or brown lentils too. You can add ‘lardons’ of mock bacon/ham or roasted potato pieces if you like too. Serve with warm crusty bread.
Steps
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1
Done
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For the bean casserole, rinse and drain the beans, and put in a large, deep pan. Cover the beans generously with water and place over a high heat. Bring to the boil and use a large spoon to remove any scum from the top of the water. Simmer for approx. 30–40 minutes until the beans are just soft. Remove from the heat and drain in a colander. Set aside. |
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2
Done
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For the sausage, if using frozen vegan mince, ensure it is fully defrosted. If using dried TVP, simmer for 5–10 minutes in a small pan with 710 ml/3 cups of boiling water along with the Marmite/yeast extract and soy sauce. |
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3
Done
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Preheat the oven to 200˚C (400˚F) Gas 6. Put the whole garlic cloves (with skin on) onto a baking sheet and put in the preheated oven. Bake for 15–20 minutes until well roasted and sticky soft. Set aside to cool. |
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4
Done
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In a medium frying pan/skillet, add the oil and shallots and place over a medium heat. Fry gently for 7–8 minutes and then add the artichoke pieces. Cook for another 10 minutes until all the vegetables are softened. |
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5
Done
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Peel and chop the roasted the garlic and add to the pan along with the onion powder, mince, herbs, salt and some pepper. Stir well so all the flavours are well combined, then add the 20 ml/4 teaspoons of the stock. Check the seasoning of the mixture and add more salt if needed. Remove from the heat, tip into a large bowl and cool the mixture for 10–15 minutes. |
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6
Done
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Add the wheat gluten and chickpea/gram flour to the bowl and combine to make a dough. Add the remaining stock as needed to make a firm dough. Knead for a minute or two and then divide the dough into 8 pieces and roughly roll into sausage shapes. Using the greaseproof squares, roll each sausage inside a paper square, achieving a more even shape and desired size, approx. 12–14 cm/4¾–5½ inches long. Roll in the paper and then twist the ends to secure. Wrap in foil and roll again, wrapping and twisting the ends like a cracker. Repeat with the remaining sausages. Place the sausages in the fridge for 30–40 minutes, longer if possible. |
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7
Done
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Once the sausages have set, remove from the fridge and place in a steamer and cook for an hour. Once cooked, allow to cool before removing the foil and paper wrapping. This is the best stage for freezing the sausages if you have made a batch. They will keep for up to 2–3 months. |
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8
Done
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To finish the bean casserole, add the oil, garlic, carrot, celery and shallots to a large, deep pan or wok. Fry gently over a medium heat for 5–10 minutes until the vegetables soften. Try not to colour them. Add the thyme, beans and stock and bring to a simmer. Cook gently for 5–10 minutes and check the seasoning, adding salt and pepper as you like. |
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9
Done
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Meanwhile, in a large frying pan/skillet, add 2 tablespoons of olive oil and place on a medium-high heat on the hob/stovetop. Add the sausages and fry for 8–10 minutes until browned on all sides, turning as needed. |
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10
Done
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Add the cavolo nero to the casserole and cook for a further 10 minutes until the cabbage is soft. |
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11
Done
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To serve, add a ladleful or two of the bean casserole into a large wide bowl and place two sausages on top, spoon over more bean casserole and scatter with the parsley. Serve with crusty bread. |
