Whipped up from leftovers when I had nothing else left in the cupboard, these butter beans make a giant change from baked beans. Reinvisioning the classic dish of bangers and mash, with vegan sausages and sweet potato mash.
Prep time: 25 minutes
Serves 3
Can of butter beans
1 tbsp tomato puree
½ teasp garlic puree
2 tbsp vegan worcestershire sauce
200ml water
300g (sweet) potatoes
1 ½ teasp wholegrain mustard
6 vegan sasuages
Chop, then boil the potatoes for 20 minutes, or until cooked. Fry your favorite plant based sausages in a little oil according to the instructions. Mix the tomato puree, garlic puree and worcestershire sauce in a ramikin with a small whisk, or a fork. Drain the butter beans and place in a saucepan with the tomato sauce. Simmer beans for 10 minutes. When the potatoes are cooked, drain and mash adding mustard to the mix. Serve all together.
