Vegan Sausage, Fennel, and Bean Casserole

Step 1

Heat 3 tbsp oil a heavy skillet, over a medium-high heat, then sauté the onions for around 5 mins, until the begin to turn translucent.

Step 2

Add the fennel, and continue to sauté for another 5 mins or so.

Step 3

Add the garlic and chilli to the skillet, turn the heat down to medium, and continue to fry - stirring occasionally - for another 5 mins, until the raw garlic smell has gone.

Step 4

Mix in the chopped tomatoes, passata, broth, sliced sausages, and beans. Cover the pan, turn the heat down to low, and  simmer for around 20 minutes, until the fennel has become tender.

Step 5

Stir in the lemon juice, taste and season as necessary with sea salt and black pepper, then serve immediately with your favourite carb (I recommend mashed potatoes!).

Step 6

This will keep in the fridge in an airtight container for up to a week, or in the freezer for three months.