E .C.O. Vegan Recipe
Our tried and tested favourites
This is your perfect veganuary weeknight meal, it’s easy to make and ready in under an hour. We love this meal because it’s really flavoursome and reheats well making it perfect for lunches. All you’ll need is one large pot and a spatula to get going!
A pack of Sainsbury’s chorizo shroomdogs or other vegan chorizo sausages
1tbsp olive oil
1 white onion, finely chopped
2 garlic cloves chopped
2 1/2 rosemary sprigs leaves picked
1x400g tin chopped tomatoes
2x4000g tins butter beans drained
600ml vegetable stock
200g bag spinach
Salt and pepper to season
Bread to serve
- In a large pan heat the olive oil and add the sausages cooking for around 12 minutes but check pack instructions. Remove from the heat and set aside
- Put the onion in the pan and cook on a low heat for 15 mins or until soft and translucent. Add the garlic and rosemary for two minutes stirring frequently
- Put the sausages back in the pan and add the butter beans, tomatoes and stock. Bring to a simmer then cover and cook for 15 minutes checking the consistency isn’t too watery, if it is then remove the lid for the remaining cooking time checking and stirring frequently
- Stir in the spinach until wilted and season to taste. Spoon the stew into bowls and serve with the bread
This recipe is vegan making it planet friendly with every bite. To make it even more environmentally friendly you can make this recipe using ingredients in recyclable containers and avoiding plastic.
Lauren works for a charity, has been vegetarian for 11 years, but newly vegan this year, and volunteers for an animal charity in her spare time. Her favourite eco product is the Face Halo.