This week's recipe is another slow cooker recipe, great for these colder evenings and so simple to make.
4 vegan sausages - I used Vegetarians Choice
1 pepper (or small cup of frozen peas)
200ml vegan stock
1 400g tin baked beans
Pinch of cayenne pepper
1 tbsp mixed herbs
1 tbsp oil
Peel and chop all of the vegetables into small slices/cubes.
Pour the oil into a large frying pan and heat, once hot add the onions and sausages and fry for 5 minutes until lightly browned. Break the sausages into quarters in the pan and add the rest of the vegetables.
Fry for a further 5 minutes and then add the stock, beans and herbs/seasoning.
Bring the mixture to the boil and then pour into your slow cooker.
Cook on low for 6-8 hours, stirring halfway through cooking time if possible.
Serve with fresh homemade crusty bread rolls.
Eat and Enjoy!
Big Vegan Love,