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Monday, 15 October 2018

Sausage & Butterbean Bake

I don't know about you but I've felt the temperature drop a little in the last couple of days. The trees are turning, the days are becoming shorter and there's a real chill in the air. This season change has got me craving all the comforting meals for the colder nights and I've been having a lot of fun getting in my kitchen to come up with the best recipes to enjoy and to share with you too!

My latest creation that my boyfriend and I totally devoured last night is this Sausage & Butterbean Bake. I'm a huge fan of veggie sausages in the winter time, I just think they're great and super convenient option to base a meal around. I generally just cook them to serve either with something like a roast dinner or with mashed potato and greens but yesterday I was feeling inspired to make something a little different. This Sausage & Butterbean Bake was the result of that inspiration and I can tell you now I know it's going to be a staple for me this season!

The bake is absolutely the most warming & comforting dish. There's a stew style base made with chopped tomatoes, herbs & spices as well as some butterbeans added in there for more plant-based protein, fibre and an amazing consistency. You can combine the flavoursome stew with some veggie sausages (I used these ones from Quorn) to bake in the oven for an incredible meal in less than 45 minutes.

You could enjoy this stew simply as it is with some steamed greens as it's surprisingly filling or you could add some creamy mashed potato, crispy roasts or even some wholegrain rice. I personally served mine with mash which was just heavenly! I was certainly full and comfortably satisfied afterwards!

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Sausage & Butterbean Bake

A warming, comforting and extremely filling Sausage & Butterbean Bake. The perfect vegetarian meal for the colder months.
prep time: 20 minscook time: 30 minstotal time: 50 mins


  • 1 x 400g tin chopped tomatoes 
  • 180g butterbeans
  • 4 vegetarian sausages 
  • 1/2 onion
  • 1 clove garlic
  • 6 tbsp tomato puree
  • 30ml water
  • 50g spinach
  • 1 tbsp balsamic vinegar 
  • 2 tsp paprika 
  • 1 stock cube 
  • 1 tbsp lemon juice 
  • 2 tsp dried herbs 
  • 6g fresh coriander 
  • Salt & pepper


  1. Pre-heat the oven to 180 degrees celsius.
  2. Add a dash of olive oil to a saucepan over a medium heat. Chop the onion and add this to the warmed saucepan. 
  3. Allow the onion to brown then add the crushed garlic clove.
  4. Rinse your butterbeans well before adding to the pan along with the paprika and dried herbs. Mix well to coat the butterbeans.
  5. Add the chopped tomatoes, water, tomato puree, lemon juice and balsamic vinegar to the pan. Mix well. Add the stock cube, mix again then cover the pan and allow to gently simmer for around 15 minutes.
  6. Place the sausages on a baking tray and bake in the oven according to packet instructions. 
  7. After 15 minutes add the spinach, chopped fresh coriander and plenty of black pepper and salt to the saucepan. Mix well and cook for a further few minutes to allow the spinach to wilt.
  8. Pour the stew mixture into a baking dish. Once the sausages are cooked remove them from the oven and place them into the baking dish as well. Push them down into the tomato mixture so they're half covered.
  9. Place the baking dish into the oven to bake for around 8 minutes.
  10. Once the bake has gone gorgeously crispy on top it's time to dig in! Serve with mashed potato and steamed greens for a perfect meal.
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