Start this recipe by browning the sausages in a pan with 1 tbsp olive oil for 3 minutes. Remove from the pan, add in the garlic and onion and sauté for 3 minutes till soft. Stir in the tomato puree, paprika and season well with pepper and salt. Cook for a minute before splashing in the wine to evaporate. Add in the chopped tomatoes, bay leaves, Worcestershire sauce and vegetable stock and cook down for 15 minutes. Pop back in the vegetarian sausages and cook for 5 minutes. When ready, stir in the beans and spinach and cook for a minute to wilt. Serve immediately.

Serves 2-3

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