One-Pot Sausage and Beans (Vegan)
This One-Pot Vegan Sausage and Beans Bake is made with simple pantry staples and a handful of fresh ingredients to create a hearty, satisfying meal. Smoky spices, tender brown rice, protein-rich beans, and vegan sausages come together in one pot for an easy family dinner with minimal washing up.
Servings: 5
Calories: 428kcal
Equipment
- large pan stove top and oven-proof
Ingredients
- 1 tbsp olive oil
- 1 onion I use Spanish, but white and yellow work too
- 1 medium pepper(capsicum) seeds removed and diced
- 3 vegan sausages sliced into ½-inch long pieces
- 3 garlic cloves minced
- 1 cup corn kernels fresh or canned
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 3 tablespoon nutritional yeast
- ½ teaspoon chilli flakes or more to taste
- ½ teaspoon sea salt
- 400 ml crushed tomato canned
- 240 g black beans 1x 400g can, drained
- 240 g kidney beans or pinto beans, 1 x 400g can, drained
- ½ cup brown rice washed
- 2 cups vegan stock vegetable or beef-style (low sodium if required
Toppings (optional)
- ½ cup vegan cheese
- guacamole
- fresh coriander
Instructions
- Preheat your oven to 190°C (375°F). Heat the olive oil in a large, oven-safe skillet or Dutch/French oven over medium heat. Add your diced onion and capsicum and sauté until the veggies begin to soften before adding the sausages. Cook until the sausages begin to develop a golden brown crust. Stir in the minced garlic and cook for another minute until fragrant.
- Add the smoked paprika, ground cumin, chilli flakes, sea salt, and nutritional yeast and stir through. Add the stirring the corn kernels and stir everything together for about 30 seconds to wake up the spices.
- Pour in the crushed tomatoes, drained black beans, kidney/pinto beans, washed brown rice, and vegan stock. Give it a really good stir to make sure the rice is evenly distributed and submerged. Bring the mixture to a gentle simmer.
- Cover your pot with a lid (or tightly with aluminum foil) and carefully transfer it to your preheated oven. Bake for about 30 to 35 minutes and carefully remove the lid before cooking for another 20 minutes or until the brown rice is tender and has absorbed a goodly amount of the rich, smoky tomato broth. By this stage, the kitchen smells a-mazing!
- Carefully remove from the oven and sprinkle with vegan cheese (optional) and pop back in the oven for 5 minutes for the cheese to melt. Let it sit for 5 minutes before serving to let the sauce thicken up slightly.
- We serve this in a bowl with homemade guacamole and fresh coriander.
Notes
I have used Impossible Sausages to make this recipe (they were on special ;-) but you can use whichever vegan sausages you prefer.
Plant-sausage (like all sausages) may be high in sodium - it is worth noting if you are watching your intake.
The nutritional breakdown is for the base recipe only. It does not include cheese (optional), or any toppings.
Nutrition
Calories: 428kcal | Carbohydrates: 61g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1004mg | Potassium: 1393mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1508IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 6mg
