Vegan Chorizo & Butterbean Casserole (Vegan & Gluten Free)
This Vegan Chorizo & Butterbean Casserole is my new favourite autumnal dish. It's hearty, warming and so full of flavour. I love serving it simply with crusty bread and butter. It's also super quick and easy to make!
Ingredients
- 1 Onion diced
- 4 cloves Garlic minced
- 2 Carrots peeled & diced
- 2 Sticks of Celery diced
- 1 Bay Leaf
- 2 Tins Beans (Butter Beans and/or Cannellini) drained and rinsed
- 3 tsp Sugar
- 2 tsp Garlic Powder/Granules (optional)
- 1 Tin Chopped Tomatoes
- 400 ml Vegetable Stock
- 2 tbsp Tomato Puree
- 10-20ml Red Wine
- 3 tsp Smoked Paprika
- 2 tsp Chilli Powder
- 1 tsp Cayenne Pepper
- Salt (adjust to taste)
- 2-3 Handfuls Baby Spinach
- 250-300 grams Chorizo (Vegan) sliced
Instructions
- In a pan, sauté the onion for a couple of minutes
- Add the celery, carrot & garlic and cook for a couple more minutes
- Stir in the bay leaf and the beans
- Add the tinned tomatoes, tomato purée, red wine, sugar, salt, veg stock and spices
- Bring to a boil, then reduce to a simmer for around 10-15 mins
- Taste and add any more seasonings to your preference
- Meanwhile, in another frying pan, add oil and fry the sliced chorizo pieces until they're really crispy
- Once crispy, add the chorizo pieces into the pot with the other ingredients
- Towards the end of the 15 minutes, stir in the spinach until it’s wilted and enjoy
- Serve with warm, crusty and vegan buttered bread
Notes
It's even better the next day!