Vegan sausage & bean casserole

It's been a little chilly this last week and this vegan take on a familiar comfort dish is just the tonic.  I've listed the beans I used but you can use any beans you like.

Ingredients (serves 4 with accompaniments)

• 1 medium onion, diced
• 3 cloves of garlic, crushed
• 2 teaspoons of dried rosemary
• 1 teaspoons of dried thyme
• 2 large or 4 regular vegan sausages, already cooked, and chopped into pieces (Vegusto or Linda McCartney are my favourites)
• 2 carrots, diced
• 400g/1 tin of pre-cooked butter beans
• 400g/1 tin of pre-cooked adzuki beans 
• 400g tin of chopped tomatoes
• 1 litre of vegetable stock
• Salt & pepper to season
• 2 teaspoons of vegetable oil/stock if you prefer not to use oil

Recipe

1. Heat the oil or a small amount of the vegetable stock
2. Add the onion and heat until it begins to go clear
3. Add the garlic and carrot
4. Once the garlic begins to cook, add a splash of vegetable stock to ensure the mixture doesn't burn
5. Mix in the beans, herbs, and tomatoes
6. Pour in the remainder of the stock, bring to the boil & then reduce the heat to a simmer
7. Add the sausages, and then cook for a further 20-30 minutes, until all ingredients are cooked through
8. Before serving, taste a little and add salt & pepper as required
9. Serve with potatoes and crusty bread!