I know, I know. Beans and sausage are both proteins and totally unnecessary in one desk. I know. Really, I do. In fact, most nights of the week I’ll be the annoying vegan making that argument. But a deal is a deal and when we decided, ages ago, that as long as we had the ingredients and the know-how, we would make the dish the other person requested to the best of our ability.
And we’d just bought some Verdino brand vegan sausages, and there are ALWAYS beans in the pantry, so I had no excuse not to do it. Other than being difficult, of course, which I am always happy to do.
But, I didn’t. Bummer.
But, life goes on.
He asked for Sausage & Bean casserole with mashed potatoes and this is what I came up with.
Before we get to the yummy smells and full bellies, we need to gather our ingredients.
Dried chili peppers
Tomatoes (fresh or crushed)
Plant milk (I used almond, unsweetened)
You can cook the vegan sausages in the pan to start if you’d like, but I cranked the oven up and cooked them in there, turning every 3 to 5 minutes until good & crispy on all sides. It’s a good way to multi-task and a better way to make this a no oil added vegan dish.
Take a minute to get your potatoes boiling so everything finishes around the same time.
Next, heat up the skillet and add the onion, dried chilies and bell pepper, cook until tender, about 4 to 5 minutes. Add garlic and thyme, cook until fragrant.
Then, add the red wine and simmer until it starts to reduce.
Add beans and cover, simmer 10 to 20 minutes, or until a thick sauce starts to form.
When potatoes are tender, drain and reserve some of the starchy water in a measuring cup. Add the vegan butter to the same hot pot you used to boil the potatoes until it sizzles. Toss in the minced garlic until brown & fragrant, turn down heat and remove the pot to a sturdy, flat surface so you can give the potatoes a proper mashing.
Use plant milk and starchy water to get the consistency you’re going for and return to heat until its warmed through.
Take the vegan sausages from the oven and toss with the bean sauce, serve on top of the potatoes.
This meal is perfect when you want red wine in your dinner instead of with it, when the weather gets cold, which it seems be doing whenever it feels like for the past few weeks, or when you’re in the mood for a protein-heavy vegan meal. It’s pretty much perfect any way you look at it.
Enjoy and if you try this recipe, I’d love to hear/see it, so hit me up on Instagram.