Vegan sausage and bean hotpot

Ok, so traditionally a hotpot has a lid made of potatoes, but this is a slightly different take on it! 

This dish uses vegan sausages, beans and veg to make a hearty protein-packed meal that makes warming comfort food. I based the sauce off a meal my Mum (and her Mum!) make that's been nicknamed "beef burger thing without beef burgers" (due to my Mum making it veggie after going vegetarian) and originally came from the back of a savoury rice packet. It's a smokey paprika sauce that goes really well with any meat substitute, not just burgers.

If you're not a fan of meat substitutes, feel free to substitute for more beans! I used black-eyed beans, but pretty much any beans would work well in this (even baked beans!)

This made 3 generous portions, and took about 20 minutes to make.

Ingredients

• 1 tin of tinned tomatoes (400g)
• 1 tin of your favourite beans (250g)
• 6 vegan sausages (I used heck pea protein ones)
• 1 red onion
• 1 red pepper
• 1 large carrot
• 1 TBSP paprika
• 250ml vegetable stock
• Pinch of salt
• 1 TSP black pepper
• 1 TSP sugar
• 1 TBSP tomato puree

Method

1. Chop the onion and fry until it begins to go translucent.
2. In a seperate pan, fry the sausages according to the instructions on the box. 
3. Add the chopped pepper and chopped carrots to the onions, and fry until the carrot starts to soften, adding small splashes of vegetable stock to add flavour.
4. Strain the liquid from the beans and add them to the vegetables. Cook until they begin to soften too.
5. Once the sausages are cooked, cut them into thick slices and add to the mixture. Then add the tinned tomatoes, salt, pepper, paprika and tomato puree. 
6. Simmer until the sauce thickens and the vegetables are cooked.
7. Serve with your favourite carb (fresh bread goes amazingly), vegan creme fraiche if you want it to be a little creamier and fresh basil and chives!