Quorn
Quorn Sausages with Boston Style Baked Beans
2.962962962963 out of 5, 1 based on 54 ratings
Serve your Quorn Vegan Pepper & Herb Sausages with this hearty combination of cannellini beans, tomato, onion and smoky paprika, with a side of toasted ciabatta bread.
2874 kJ
Per serving
Serves 3
20 mins
Vegan
Difficulty
Easy
Ingredients
- 300g packet frozen Quorn Vegan Pepper & Herb Sausages
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 teaspoon smoky paprika
- 400g cannellini beans, undrained
- 2 tablespoons no added salt tomato paste
- ¼ cup maple syrup
- 1 teaspoon Vegan Worcestershire sauce
- Ciabatta bread, toasted
- Baby spinach, for serving
Method
- Heat oil in a pan, cook onion for 2-3 minutes to soften. Stir in paprika and cook for a further minute.
- Add undrained beans, tomato paste, maple syrup and Worcestershire sauce, stir well. Simmer, uncovered for 15 minutes, stirring occasionally until slightly reduced.
- Meanwhile cook frozen Quorn Vegan Pepper & Herb Sausages following packet directions and then slice into bitesize pieces.
- Place toasted Ciabatta and cooked sausages on serving plates, spoon on bean mixture and garnish with fresh spinach leaves.
TIP: Grilled tomatoes would go well with this meal.
